These Copycat Texas Roadhouse Mashed Potatoes are buttery, soft, creamy, and so easy to recreate at home! They’re the perfect side dish for almost any main dish.
These Copycat Texas Roadhouse Mashed Potatoes are an easy copycat recipe to recreate at home. You need just a few simple ingredients for this crowd pleasing side. They’re perfect for almost any main dish and they’re also a great side for holidays like Thanksgiving or Christmas.
I’m a huge fan of recreating restaurant recipes at home (be sure to see all of my Copycat Recipes if you’re a fan of making copycat recipes too). Texas Roadhouse is one restaurant that readers are constantly asking me to make copycat recipes for. I’ve made Copycat Texas Roadhouse Ranch Dressing, Copycat Texas Roadhouse Croutons, and even this Texas Roadhouse White Gravy which would be perfect to make with these mashed potatoes!
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❤️ Why you’ll love this recipe
- Simple: You need just a few simple ingredients for this recipe.
- Secret ingredient: This copycat recipe uses a special secret ingredient to ensure that these potatoes taste just like the ones at Texas Roadhouse.
- Taste: This copycat tastes just like the restaurant version!
🥣 Ingredients needed
The complete list of ingredients and amounts can be found in the printable recipe card further below in the post.
For this recipe, you will need:
- Potatoes: Russet or Yukon Gold. You’ll need about three pounds of potatoes.
- Half and half
- Unsalted Butter
- Chicken base: This is the secret ingredient to help the potatoes taste just like the restaurant version. I used the Better than Bouillon brand. A little goes a long way.
- Salt and pepper
🔪 Equipment needed
You’ll need a large pot, colander, and potato masher or hand mixer.
⏲️ Recipe instructions (step by step guide)
Wash, dry, and peel your potatoes with a potato peeler. Cut into quarters (image 1).
Bring a large pot of salted water to a boil and cook the potatoes for 15 to 20 minutes (image 2). The potatoes should be easily pierced with a fork.
Drain the potatoes from the water and let cool slightly (image 3).
While the potatoes are still warm add in the additional ingredients and mash until creamy (image 4). You can use a hand or stand mixer but be careful not to over mix or they’ll become gummy.
🥗 What to serve with this recipe
These mashed potatoes would go great with so many different mains like this Amish Pot Roast, Amish Whole Chicken, a homemade steak or grilled chicken.
If you’re looking for a gravy recipe for them be sure to also check out this Copycat Texas Roadhouse White Gravy Recipe!
👩🏻🍳 Tips
- Mash the potatoes while they’re still warm.
- Don’t over mash or they’ll become gummy instead of creamy.
- Don’t under cook your potatoes (they should be easily pierced with a fork) or the hard centers will cause your mashed potatoes to become lumpy.
🥡 How to store leftovers
Store any leftover mashed potatoes in an airtight container in your fridge. Leftovers will be good for up to four days after making.
More copycat recipes:
- Copycat Texas Roadhouse White Gravy
- Copycat Texas Roadhouse Caesar Dressing
- Copycat Texas Roadhouse Italian Dressing
- Copycat Texas Roadhouse Honey Mustard
- Copycat Texas Roadhouse Green Beans
- Copycat Texas Roadhouse Croutons
- Copycat Texas Roadhouse Ranch
- Copycat Rudy’s BBQ Creamed Corn {in the crockpot}
If you tried these Copycat Texas Roadhouse Mashed Potatoes or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Copycat Texas Roadhouse Mashed Potatoes
Equipment
- Large pot
- Colander
- Potato masher or mixer
Ingredients
- 3 pounds potatoes Russet or Yukon Gold
- ½ cup half and half
- 5 tablespoons unsalted butter
- ½ teaspoon chicken base I used the Better than Bouillon brand. It is a small amount but it is very strong.
- salt and pepper to taste
Instructions
- Wash, dry, and peel your potatoes with a potato peeler. Cut into quarters.3 pounds potatoes
- Bring a large pot of salted water to a boil and cook the potatoes for 15 to 20 minutes. The potatoes should be easily pierced with a fork.
- Drain the potatoes from the water and let cool slightly.
- While the potatoes are still warm add in the additional ingredients and mash until creamy. You can use a hand or stand mixer but be careful not to over mix or they'll become gummy.½ cup half and half, 5 tablespoons unsalted butter, ½ teaspoon chicken base, salt and pepper
Notes
- Mash the potatoes while they’re still warm.
- Don’t over mash or they’ll become gummy instead of creamy.
- Don’t under cook your potatoes (they should be easily pierced with a fork) or the hard centers will cause your mashed potatoes to become lumpy.
Tina says
These were so creamy and buttery, and the texture came out perfectly smooth. I loved how easy they were to make at home.
Audrey Wood says
I’m so glad you liked the recipe!
Gail says
These tasted just like the restaurant version. Delicious.
Audrey Wood says
I’m so glad you liked the recipe. Thank you for taking time to leave a review!
Chloe says
This is the perfect side dish for all your favorite main dishes. So creamy.
Claire says
Delicious, not sure why i’ve not used stock to season mashed potatoes before, but it’s genius! Thank you for the recipe.