Saltgrass Steakhouse Roasted Garlic Mashed Potatoes

Saltgrass Steakhouse Roasted Garlic Mashed Potatoes can be made easily at home. These buttery, homestyle mashed potatoes are great with steak.

overhead view of garlic mashed potatoes in a serving dish

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Saltgrass Steak House isn’t fancy, but it is legendary. One might say the same thing about these roasted garlic mashed potatoes. Although the recipe is straightforward and devoid of any unnecessary frills, the results are darn delicious. Whether you pair these steak house garlic mashed potatoes with a T-bone or a slice of turkey, they are bound to be a favorite in your home.

Prepping the Potatoes

Toss out that box of dried potato flakes. To do this recipe proud, you have to start with the perfect whole potatoes. In this case, the perfect potatoes mean Russets, sometimes sold as Idaho potatoes. Russets have the right amount of starch and extra dry flesh that gives them the ideal mashed potato consistency. If your local store is out of Russets, Yukon Golds make a good substitute.

Here is the odd thing about this recipe, instead of boiling or steaming the potatoes before mashing, you bake them. This step gives the steakhouse garlic mashed potatoes a deep, rich potato-forward taste that other preparation methods can’t match. Give the potatoes a good scrub and remove any eyes or bad bits before massaging the potatoes with butter and popping them into a preheated 375-degree oven for about 75 minutes.

Get the Garlic Going

While the potatoes are cooking, it’s time to turn your attention to roasting the garlic. Start with a medium or large bulb of garlic and use a serrated knife to cut off the top, the side that comes to a point. You don’t want to cut off too much or too little, just deep enough to expose nip off the very end of the cloves. Sprinkle with olive oil and wrap tightly in aluminum foil. Put them in the oven alongside the potatoes for 45 minutes.

Carefully remove them from the oven and let them sit on your counter wrapped. When the garlic packet is cool enough to handle, unwrap it and gently squeeze each clove out into a large mixing bowl.

Bringing It All Together

Once the potatoes come out of the oven, let them cool slightly before giving them a rough chop, skin and all. Put the chopped potatoes in the bowl with the roasted garlic. Add the butter, milk, and seasonings. Use a handheld mixer on a lower setting to fully incorporate all the ingredients. Avoid overwhipping, or you will turn your creamy garlic mashed potatoes into wallpaper paste. Remember, this recipe is not supposed to be silky smooth. If you don’t have a handheld mixer, try using a potato masher or the back of a serving fork.

Tips for Making and Storing Roasted Garlic Mashed Potatoes

  • Too much garlic, no problem. It is hard to overdo it with roasted garlic, but if you find you have, adding some caramelized onions not only balances the bite of garlic but goes amazingly well with mashed potatoes.
  • You can store leftover mashed potatoes in the fridge. Just keep them in an airtight container and use them up within 48 hours. If you need to keep them for up to a month, toss the potatoes in a freezer bag and put them into a deep freeze for up to a month. Reheat in the microwave or on the stovetop once thawed.

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Here’s a list of what you need:

  • Russet potatoes
  • Butter
  • Milk
  • Salt
  • Freshly ground black pepper
  • Garlic Bulb (whole head of garlic)
  • Olive oil
Saltgrass Steakhouse garlic mashed potatoes ingredients

How to Make Roasted Garlic Mashed Potatoes

  1. Wash potatoes then rub potatoes with softened butter.
  2. Place potatoes in a 375 degrees oven and bake for 1 hour or until potatoes are soft when checked with a fork.
  3. Cut off the top of the garlic bulb.
  4. Spoon the olive oil on top of garlic and wrap it in foil.
  5. Place garlic in the oven with the potatoes and bake for ½ to ¾ hours, until soft and golden in color.
    baked potatoes and roasted garlic bulb on a baking sheet
  6. Allow garlic to cool slightly then squeeze the soft garlic from the bulb.
  7. When potatoes are done, chop them slightly and place them in a large mixing bowl.
  8. Add salt, butter, pepper, roasted garlic, and milk.
    garlic mashed potatoes ingredients in a bowl before being mixed
  9. Beat with an electric mixer until combined and fluffy.
roasted garlic mashed potatoes in a serving dish

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overhead view of roasted garlic mashed potatoes in a serving dish

Saltgrass Steakhouse Roasted Garlic Mashed Potatoes

You can make Saltgrass Steakhouse Roasted Garlic Mashed Potatoes at home. 
5 from 3 votes
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Course: Side Dish
Cuisine: American
Keyword: Roasted Garlic Mashed Potatoes, Saltgrass Steakhouse Garlic Mashed Potatoes
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 4
Calories: 392kcal


  • pounds Russet potatoes
  • 5 tablespoons butter divided
  • 1 head of garlic
  • teaspoon olive oil
  • ½ cup milk
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper


  • Preheat oven to 375 degrees.
  • Wash potatoes and rub potatoes with 2 tablespoons softened butter
  • Bake potatoes until the potatoes are soft when checked with a fork. The potatoes should take about 1 to 1¼ hours.
  • Cut off the top of the head of garlic so you can see garlic cloves without any peelings covering them. Spoon olive oil on top of garlic and wrap it in foil.
  • Place the wrapped garlic head in the oven while baking the potatoes. Garlic will take about ½ to ¾ hours. The garlic should be soft and golden in color when finished baking.
  • When garlic is removed from the oven, cool it slightly then squeeze soft garlic from the head.
  • Measure 1½ teaspoon of roasted garlic for the mashed potatoes. Depending on the size of the cloves it should take about 4 to 5 cloves. More garlic may be added if desired. 
  • When potatoes are done, chop them slightly and place them in a large mixing bowl.
  • Add 3 tablespoons butter, salt, pepper, 1½ teaspoons roasted garlic, and ½ cup milk.
  • Beat with an electric mixer until fluffy. There will be little chunks of potatoes that will not be completely mashed. The small lumps and peeling will give these potatoes a hearty flavor.
  • If the mashed potatoes seem dry, add a little more milk.


Calories: 392kcal | Carbohydrates: 55g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 444mg | Potassium: 1250mg | Fiber: 3g | Sugar: 3g | Vitamin A: 485IU | Vitamin C: 18.3mg | Calcium: 87mg | Iron: 2.6mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Dr. Grandma Jeannie

    Why do you instruct people to bake an entire head of garlic, but then only use 4 or 5 cloves? That seems like an big waste to me. Or am I missing something? Thanks.

    • Stephanie Manley

      Roasted garlic has a unique flavor, and it is very easy to roast as a whole bulb, I am sorry you felt this was a waste of time. I’ll add a section for what you can do with the rest of the garlic. Let me know if there is anything else I can do for you!

  2. Jessica

    This is similar to a recipe that my family has used. Except we don’t really ever measure the ingredients out, we do it based on our tastes. We also add sour cream to the mashed potatoes, it adds a really nice flavor!

5 from 3 votes (1 rating without comment)

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