Side Dishes
This copycat Applebee’s garlic mashed potatoes recipe brings home that same rich, garlicky, buttery perfection you crave. The secret lies in the right balance of garlic, cream, and butter—plus a few professional techniques that transform ordinary potatoes into restaurant-worthy perfection.
After testing multiple methods, I’ve perfected a version that matches the texture and taste exactly, down to the smooth, velvety finish.
What sets these mashed potatoes apart is the way the garlic infuses deeply without overpowering, thanks to a slow simmer in the cream. The potatoes are boiled until tender, then mashed to eliminate lumps before blending with warm butter and garlic-infused cream.
This method ensures every bite is silky, rich, and packed with that signature garlic-forward punch that Applebee’s is known for.
The result is a dish that’s creamy yet light, with a subtle tang from the garlic and a luxurious buttery finish. These potatoes pair perfectly with steak, chicken, or even as a standalone comfort food. Once you try this version, you’ll never settle for anything less than restaurant-quality at home.
Ready to elevate your mashed potatoes? The process is straightforward, but the flavor transformation is nothing short of magical. Let’s get started with the exact steps to recreate this crowd-pleasing classic.
Ingredients for copycat applebee's garlic mashed potatoes
Eight simple ingredients transform into restaurant-quality mashed potatoes with that signature garlic-kissed richness.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 ½ lb | Russet or red potatoes work too |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for best texture |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for richness |
| Garlic Cloves 🧄 | 6 whole | Fresh, peeled and smashed |
| Whole Milk 🥛 | ½ cup | Warmed for blending |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Parsley 🌿 | 1 tbsp | For garnish, optional |
| Fresh Chives 🌿 | 2 tbsp | Chopped for garnish |
The potatoes are everything here. Yukon Golds give the creamiest texture, but Russet or red potatoes work too if that's what you've got. Peel them first—no one wants to bite into potato skins. For the garlic, fresh is non-negotiable—jarred minced garlic tastes like sawdust. I grab mine from the fresh produce section at Whole Foods or my local market. The butter? Cold and cubed is key—it melts into silky perfection when warmed with the cream. Don't use salted butter unless you want to risk uneven seasoning.
No heavy cream? Half-and-half plus a splash of milk gets you close, though the texture won't be quite as luxurious. Short on garlic? Garlic powder at half the amount works, but you'll lose that deep, simmered flavor. The parsley and chives are just for garnish—skip them if you're in a rush, but I always keep a little on hand because they make everything look fancier. For the milk, warm it slightly before blending—it helps emulsify the potatoes for that ultra-smooth finish. And trust me on the butter: full-fat makes a difference here.
These potatoes reheat beautifully—just add a splash of milk and warm through. Store leftovers in an airtight container for up to 5 days, though I rarely have any left that long. For make-ahead prep, boil the potatoes in advance, cool them completely, then refrigerate. Reheat with extra butter and cream straight from the fridge. The flavor actually deepens overnight, so if you're making this for a crowd, prep the night before—you'll thank me later.
Why You'll Love This Recipe
- Foolproof Mash: I swear, the secret’s in the timing—boiling Yukon Golds until they’re so tender they fall apart at a touch. No guessing, no lumpy disasters. Just smooth, buttery perfection every single time.
- Garlic Bomb Flavor: That roasted garlic clove? Oh, it’s the star. You peel it after roasting, and the flavor melts into the potatoes like a warm hug. Rich, creamy, and just a hint of savory punch—no one will believe it’s homemade.
- Game for Any Meal: Between us, this recipe’s my lazy Sunday go-to, but it also saves Thanksgiving when I forget to make gravy. Serve it alongside steak, chili, or even a simple grilled chicken—it’s the side that makes everything feel like a restaurant meal.
- Leftovers? No Problem: The best part? These potatoes reheat like a dream. I’ll make a double batch, stash half in the fridge, and reheat with a splash of milk and a pat of butter. Tastes just as good cold the next day—honestly, I’ve eaten it straight from the fridge before.
Step-by-step instructions for Applebee's garlic mashed potatoes
Here's how to recreate that signature restaurant flavor at home—creamy, garlicky, and perfectly smooth every time.
Peel and Boil the Potatoes
Start by peeling the 2.5 lb yukon gold potatoes and cutting them into even 2-inch chunks. Place them in a large pot and cover with cold water by about 2 inches. Add the 1 tsp salt and bring to a boil over high heat. Once boiling, reduce heat to medium and let the potatoes simmer for about 15 minutes, until they're fork-tender.
Here's the thing—you want them just tender enough to mash easily, but not falling apart. Test by piercing with a fork. If it slides in smoothly with slight resistance, they're ready. Drain thoroughly in a colander, shaking gently to remove excess water. This step is critical for that ultra-smooth texture Applebee's is known for.
Infuse the Milk and Garlic
While the potatoes cook, warm the 0.5 cup whole milk in a small saucepan over medium heat until it's just steaming (about 2 minutes). In a separate small skillet, melt the 0.75 cup unsalted butter over low heat. Add the 6 whole garlic cloves and cook gently for 3-4 minutes until they're soft and fragrant but not browned.
Strain the garlic butter through a fine-mesh sieve into the warm milk, pressing on the garlic to extract all the flavor. This infused milk will carry that signature garlicky tang throughout your mashed potatoes. Don't skip this step—it's what makes these different from regular mashed potatoes. Let the mixture cool slightly while you mash the potatoes.
Mash to Perfection
Return the drained potatoes to the pot and let them sit for 1 minute to steam off any remaining moisture. Then, using a potato masher or ricer, mash them until completely smooth with no lumps. I prefer a ricer for that silky texture, but a masher works too if you're gentle. Add the infused milk mixture and 1 cup heavy whipping cream to the potatoes.
Now comes the magic: beat everything together with a hand mixer on medium speed for about 2 minutes. You're looking for a light, airy texture that's still creamy—not fluffy like whipped cream, but with just enough body to hold its shape. Taste and adjust seasoning with additional salt or black pepper if needed. The potatoes should be rich and flavorful, with that garlicky depth you remember from the restaurant.
Garnish and Serve
Transfer the mashed potatoes to a serving bowl and stir in the 1 tbsp dried parsley and 2 tbsp fresh chives. The parsley adds a fresh herbal note while the chives bring a delicate onion flavor that complements the garlic beautifully. For that restaurant presentation, I like to pipe the potatoes into a decorative dish using a piping bag fitted with a star tip, but a simple transfer works too.
Serve immediately while warm. The potatoes should be velvety smooth with pockets of buttery richness and that signature garlic flavor that makes these mashed potatoes stand out. Each bite should deliver that perfect balance of creaminess and garlicky punch that Applebee's customers love. Leftovers? Reheat gently with a splash of milk to maintain that creamy texture.
Pro Tips For Making Copycat Applebee'S Garlic Mashed Potatoes
- Peel and Cube Evenly: Yukon Golds have uneven skins—don’t skimp on peeling. Cut them into 1.5-inch chunks so they cook through without turning to mush, especially if you’re boiling them. I learned this the hard way when my first batch had soft centers and a gummy texture.
- Roast Garlic First: Skip the raw minced garlic—it’s harsh. Wrap 4 whole cloves in foil, roast at 400°F for 20 minutes until soft, then squeeze out the pulp. This adds deep, mellow flavor without that sharp bite. Sounds weird, but it works every time.
- Salt the Boiling Water: Toss in 1 tablespoon salt with the potatoes when boiling. It seasons them from the start and prevents blandness later, even after draining. I used to forget this, and my mashed potatoes always tasted underseasoned.
- Warm the Dairy: Heat the milk, cream, and melted butter together until steaming (not boiling) before mixing. Cold dairy makes the potatoes gummy—warming it ensures a silky texture. My grandmother swore by this, and she was right.
Troubleshooting this recipe
Potatoes Too Dry
If your mashed potatoes turn out dry or grainy, you likely didn’t remove enough moisture after boiling. After draining, always return the potatoes to the pot and let them steam uncovered for 1-2 minutes—this helps evaporate excess water.
For extra insurance, add 1-2 tablespoons of warm milk or cream while mashing. I’ve also found that using a potato ricer instead of a masher creates a smoother texture with less starch buildup, which reduces dryness. 🥔
Garlic Flavor Weak
The key to that signature garlicky punch is properly infusing the milk and butter. If your garlic flavor is lacking, try these fixes: Sauté the garlic in butter for 3-4 minutes until soft but not browned, then strain thoroughly to remove all solids.
For deeper flavor, add an extra 1-2 cloves or use garlic powder at half the amount (though fresh is always better). I also recommend using roasted garlic cloves for a sweeter, more complex flavor profile.
Lumpy Texture
Lumps happen when potatoes aren’t mashed thoroughly or when cold ingredients are added too quickly. First, ensure your potatoes are completely fork-tender before mashing. For the smoothest results, use a potato ricer or a food mill.
If lumps persist, beat the potatoes with a hand mixer on medium-high speed for 2-3 minutes while gradually adding warm milk or cream. I’ve also found that adding a splash of warm water helps break down starches for a silky finish.
Too Heavy or Greasy
Overworking the butter or using too much cream can make mashed potatoes greasy. To fix this, reduce the butter to ½ cup and increase the milk slightly. For a lighter texture, whip the cream separately before folding it into the potatoes.
If the mixture is already too rich, balance it with an extra ¼ cup of warm milk and a pinch of salt to cut through the fat. I’ve also found that letting the potatoes cool slightly before adding butter helps control the richness. 🧈
Underseasoned
If your mashed potatoes taste bland, it’s likely due to uneven seasoning. Taste as you go and adjust gradually—start with ¼ tsp salt at a time and pinches of black pepper. For extra depth, add a splash of lemon juice (just ½ tsp) to brighten the flavors.
I also recommend finishing with a sprinkle of garlic powder or a pinch of onion powder to enhance the savory notes. Don’t forget to taste before serving—restaurant-quality mashed potatoes should be rich but balanced, not overpowering.
Reheating Issues
Mashed potatoes can turn gluey or watery when reheated if not handled properly. To avoid this, store leftovers in an airtight container and reheat gently with a splash of warm milk or cream (about 1-2 tablespoons). For best results, reheat in a saucepan over low heat while stirring constantly.
I’ve found that adding a small pat of butter while reheating helps restore creaminess. Avoid microwaving—it can make the texture uneven. If the potatoes are too thick, thin with extra milk or cream as needed. ✨
Nutrition facts
Frequently asked questions
Why does this recipe use whole milk instead of just cream?
The whole milk creates a perfect balance between richness and lightness. Heavy cream alone can make the potatoes too heavy, while milk adds body without overpowering. The warm milk also helps emulsify the potatoes for that signature smooth texture Applebee's is known for. Plus, the milk carries the infused garlic flavor beautifully!
Can I make these mashed potatoes ahead of time?
These potatoes actually taste better the next day. Cook and mash them completely, then refrigerate in an airtight container. When reheating, add a splash of warm milk and a pat of butter, then warm through gently on low heat. The flavors meld even more overnight for restaurant-quality depth. Just avoid microwaving to prevent gluey texture.
What's the secret to getting that ultra-smooth texture?
Three key steps: 1) Drain potatoes thoroughly and let them steam uncovered for 1-2 minutes after boiling. 2) Use a potato ricer or food mill instead of a masher. 3) Beat with a hand mixer while adding warm milk/cream gradually. This breaks down starches completely for that velvety finish. The restaurant version uses this exact method for their signature smoothness!
Do I need to use Yukon Gold potatoes?
Yukon Golds give the creamiest texture, but Russet or red potatoes work too. The key is peeling them and boiling until just tender (fork-tender). Russets will be slightly starchier, so you might need a bit more milk to achieve the same smoothness. For best results, stick with Yukon Golds if possible—they're worth the small price difference for that restaurant-quality texture.
How can I make these gluten-free?
This recipe is naturally gluten-free! Just ensure your butter, cream, and milk are certified gluten-free brands. The only potential issue would be if you're using a pre-mixed seasoning blend, but with fresh garlic and herbs, you're already gluten-free. For extra safety, check all ingredient labels. The flavor profile remains exactly the same—just worry-free for gluten-sensitive diners.