Ruth's Chris Steak House Garlic Mashed Potatoes Recipe (2024)

FAQs

Why add butter before milk in mashed potatoes? ›

However, using the same quantity of milk and butter, but heating them separately and adding the melted butter first to the mashed potatoes, you end up with a butterier tasting potato dish. The fat absorbs into the cells of the potato, which have swelled and pulled apart from one another.

Ruth's Chris Garlic Mashed Potatoes (1 serving) contains 40g total carbs, 40g net carbs, 20g fat, 6g protein, and 293 calories.

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.

A word about butter: Don't melt butter before stirring it into the potatoes because the milk solids and fat will separate. You can add cold butter to your hot potatoes since the butter will melt as a whole and distribute the fat and milk solids evenly.

Using the wrong type of potato.

Avoid waxy varieties like Red Bliss and fingerling when making mashed potatoes. Because these varieties have a low starch content, they don't break down or absorb dairy as well as other starchier varieties, and often result in a gluey or gummy texture when mashed.

As always, better quality ingredients equals better tasting food. Heavy Cream - While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes these the creamiest mashed potatoes is the CREAM!

What To Wear. Many of our guests enjoy dressing up for their meal, donning smart casual or even semi-formal attire, but this is entirely optional. You might see guests in everything from jeans and a nice top to a co*cktail dress or suit and tie.

200 calories of potatoes usually equates to around 2.5 potatoes, or three if they're small, which is the perfect warming meal in winter. Mash them, bake them or boil them for the ultimate health benefits. These filling treats contain lots of fibre that can help lower the amount of cholesterol in the blood.

On May 3, 2023, Darden Restaurants announced it was acquiring Ruth's Hospitality Group Inc. for $21.50 per share in an all-cash transaction with an equity value of approximately $715 million.

Why do Ruth Chris steaks taste so good? ›

A former chef for Ruth's Chris Steak House confirmed via Quora that "Each steak is broiled in special broilers made for Ruth's. This enriches those flavors by cooking at a very high temp." This may sound very technical to those who are unfamiliar with advances in kitchenware, but it's kind of a big deal.

Sear the steak on one side for about a minute. When you flip the steak, add a tablespoon of butter to the skillet. Baste the steak in the melted butter until seared on the second side, in about 45 seconds. The butter leads to enhanced browning and gives your steak that signature Ruth's Chris flavor.

The secret weapon, a good potato ricer (affiliate). This pushes the potatoes into strings, which helps them soak up every bit of the cream and achieve maximum fluffliness.

If you're looking for a fluffy, dry texture in a potato, especially for mashed, roasted, or fried potatoes, Gordon Ramsay suggests you opt for a floury type of potato like a King Edward, with a smooth, creamy flesh, a Desiree, which comes with red skin, or a Heritage potato, which comes in several different colors, ...

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

Simply Potatoes Traditional Mashed Potatoes are made with fresh, never frozen potatoes, real milk and butter for an even more rich and delicious taste.