Saltgrass Steakhouse Garlic Mashed Potatoes

Saltgrass Steakhouse Garlic Mashed Potatoes can be made easily at home. You do not need a Garlic Roaster! You can make Saltgrass Steakhouse garlic mashed potatoes with a few simple ingredients you already have in your own kitchen. So why not make some Saltgrass Steakhouse Garlic Mashed potatoes at your next meal?
Saltgrass Steakhouse Garlic Mashed Potatoes

Saltgrass Steakhouse Garlic Mashed Potatoes

Saltgrass Steakhouse Garlic Mashed Potatoes

Saltgrass Steakhouse Garlic Mashed Potatoes

You can make Saltgrass Steakhouse Garlic Mashed Potatoes at home. 
5 from 2 votes
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: American
Keyword: Saltgrass Steakhouse Garlic Mashed Potatoes
Servings: 4
Calories: 392kcal


  • 2 1/2 pounds Russet potatoes wash and scrub potatoes, the peelings are left on
  • 2 tablespoons butter softened for rubbing on unbaked potatoes )
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 1/2 teaspoon fresh ground black pepper
  • 1 head of garlic
  • 1 1/2 teaspoon olive oil


  • After washing potatoes, rub potatoes with softened butter and place in a 375 degrees oven until potato is soft, when checked with a fork. The potatoes should take about a 1 - 1 1/4 hour.
  •  To prepare garlic cut the top of the head of garlic off so you can see garlic cloves without any peelings covering them. Spoon the vegetable oil on top of garlic and wrap in foil. Place in oven while baking the potatoes. Garlic will take about 1/2 - 3/4 hour.
  •  Garlic should be soft and golden in color when finished baking. When garlic is removed from the oven cool slightly and squeeze soft garlic from head. Depending on the size of the cloves it should take about 4 - 5 cloves. The crushed garlic should measure out to be 1 1/2 teaspoon. More garlic may be added for the hearty. 
  • When potatoes are done chop slightly and place in a large mixing bowl. Add salt, butter, pepper, and roasted garlic that have been mashed and measured. Add 1/2 cup milk. Beat with a electric mixer until fluffy. There will be little chunks of potatoes that will not be completely mashed. The small lumps and peelings will give these potatoes a hearty flavor. If potatoes seem to be to dry add little more milk. These potatoes will be a hit. They really are a great change from those same old French Fries with that favorite cut of steak.


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
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

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.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Reader Interactions


  1. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating