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–+ servings
A white oval dish filled with creamy mashed potatoes, garnished with chopped chives, sits on a wooden surface. A spoon rests in the dish, and a textured green cloth is in the background.
Make unbelievably silky, butter-rich mashed potatoes just like The Capital Grille. Red skin potatoes, warm milk, and tons of cold butter create the creamiest, steakhouse-style mash you'll ever taste.

Sam's Mashed Potatoes (Just Like Capital Grille)

Ingredients 

  • 2 lbs red skin potatoes about 6 medium-sized potatoes
  • 2 cups unsalted butter 4 sticks, cold and cut into small cubes (yes, this is half the weight of the potatoes)
  • 1 cup whole milk 240 ml, warmed
  • Salt to taste
  • Pinch white pepper optional

Instructions

Cook the Potatoes

  1. Peel and cut 2 lbs red skin potatoes into even chunks.
    2 lbs red skin potatoes
    A stainless steel pot filled with chopped red potatoes sits on a wooden surface. The potatoes are cut into various sizes, with both skins and inner flesh visible.
  2. Place them in a pot with cold, salted water. Bring to a gentle boil and cook until completely tender, about 20–25 minutes.
    A pot filled with water and cut red potatoes, some with skin on, sits on a wooden surface. The potatoes are partially submerged and evenly distributed in the pot.
  3. Drain and return to the hot pot for 1–2 minutes to evaporate any moisture.
    A stainless steel pot filled with boiled red potatoes, some cut into chunks and some slightly mashed, sits on a wooden surface.

Purée Until Silky

  1. Pass the potatoes through a potato ricer.
    A potato ricer is pressing cooked potatoes into a metal pot, creating fine, mashed potato strands on a wooden countertop. The process appears to be in progress with some mashed potatoes already in the pot.

Mount with Butter

  1. Over low heat, slowly stir in the cold 2 cups unsalted butter a little at a time. Keep stirring until fully incorporated before adding more. This emulsifies the butter into the potato starch, making it silky and thick.
    A hand uses a spatula to stir mashed potatoes with red potato skin in a metal pot. A pat of butter sits on the side of the mashed potatoes. The pot is on a wooden surface.

Add Warm Milk

  1. Once all the butter is incorporated, slowly whisk in 1/2 cup of the warm milk. The mixture should start to come together and be smooth, glossy, and hold its shape on a spoon. Add the additional 1/2 cup of warm milk if needed to get the desired consistency.
    Some potatoes are more starchy and others are less starchy. The amount of milk you use can vary.
    A hand stirs mashed potatoes with milk in a stainless steel pot using an orange spatula. The pot sits on a wooden surface.

Season and Serve

  1. Taste and add salt (and optional white pepper). Serve immediately for the best texture.
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