Applebee’s Garlic Mashed Potatoes Copycat Recipe
Recreate Applebee’s creamy, garlicky mashed potatoes at home with this thorough copycat guide, from roasting fresh garlic to achieving the perfect restaurant-style texture.
Bring the flavor and comfort of Applebee’s straight to your kitchen with this comprehensive copycat recipe for garlic mashed potatoes. Enjoy hearty, rich, slightly chunky mashed potatoes bursting with roasted garlic and creamy goodness—the ultimate restaurant-style side dish made easy for home cooks.
Why Make Applebee’s Garlic Mashed Potatoes at Home?
- Restaurant Quality: Achieve the rich, decadent taste of your favorite Applebee’s side.
- Simplicity: Uses only a handful of pantry-staple ingredients.
- Flexible: Adjust texture and flavors to suit your family’s preference.
- Great for Gatherings: The perfect make-ahead side for holidays or Sunday dinners.
Ingredients You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Red potatoes | 2 pounds (about 900g) | Wash well, leave skins on for texture and color |
| Garlic (whole cloves) | 1/4 cup (about 1 medium bulb, or 8–12 cloves) | Roasted for sweet, mellow flavor |
| Milk | 1/2 cup (120ml) | Whole milk preferred for creaminess |
| Heavy cream | 1/4 cup (60ml) | Half and half may be substituted |
| Butter | 2–3 tablespoons | Unsalted for better control of saltiness |
| Salt and black pepper | To taste | Freshly ground preferred |
Optional additions: Chopped chives, parsley, a dash of sour cream, or extra roasted garlic for garnish and extra flavor.
Step-by-Step Instructions
1. Roasting the Garlic
- Preheat your oven to 400°F (200°C).
- Remove excess papery skin from the outside of a medium garlic bulb, but leave the bulb intact. Slice off enough from the top to expose the tops of the cloves.
- Wrap the whole bulb (or measured cloves) in a square of aluminum foil. Drizzle lightly with olive oil for extra depth (optional).
- Seal the foil and place on a baking sheet. Bake for 45 minutes until cloves are very soft and golden brown .
- Allow garlic to cool enough to handle, then squeeze out the creamy, roasted cloves. Set aside.
2. Preparing the Potatoes
- While garlic roasts, scrub the red potatoes thoroughly. Do not peel; the skins add texture and color reminiscent of Applebee’s style .
- Cut potatoes into quarters or halves to ensure even cooking.
- Add potatoes to a large saucepan. Cover with cold water and add a generous pinch of salt.
- Bring to a slow boil over medium-high heat. Reduce heat and simmer for 20–25 minutes, until potatoes are fork-tender but not mushy .
- Drain potatoes well. Return to the warm pan to steam off excess moisture for 2–3 minutes (this step ensures fluffy potatoes).
3. Mashing and Combining
- In a large bowl, combine drained potatoes and all the roasted garlic cloves.
- Add butter first so it melts into the hot potatoes.
- Pour in warm milk and heavy cream (warming helps incorporate them smoothly). Use a potato masher for a chunky, rustic texture, or a handheld mixer for a smoother mash .
- Season with salt and freshly ground black pepper to taste. Mash further until the desired consistency is reached; leave some small lumps for authenticity.
- If preferred, fold in chopped herbs or extra roasted garlic.
4. Keeping Warm and Serving
- Keep mashed potatoes warm in a covered saucepan on the lowest stove setting or in a warm oven (180°F/80°C) until ready to serve.
- Scoop into a shallow bowl, garnishing with a small pat of butter, and sprinkle with chives or parsley if desired.
Cooking Tips and Tricks
- Roasted Garlic: Roasting transforms pungent fresh garlic into a sweet, mellow paste. Do not skip this step for the true Applebee’s effect.
- Leave the Skins: Red potato skins add color, nutrition, and a delightful texture echoing the restaurant’s signature look.
- Use Warm Dairy: Milk and cream blend more easily and prevent gumminess if heated slightly before mashing.
- Butter Matters: Extra butter creates a silky mash and enhances overall richness.
- Finish to Taste: Adjust salt, pepper, and garlic levels as you mash—start conservatively, then taste and tweak.
Serving Suggestions
- Pair with classic American entrées: roast chicken, grilled steaks, BBQ ribs, or meatloaf.
- Serve alongside holiday mains like turkey or glazed ham for festive meals.
- Reheat leftovers gently on the stove with a splash of milk to restore creaminess.
- Transform leftovers into potato pancakes or shepherd’s pie topping.
Nutritional Information
Typical serving (about 1/2 cup):
- Calories: ~220
- Fat: ~9g
- Carbohydrates: ~32g
- Protein: ~4g
- Depending on brand and substitutions used, these values can vary.
Customization Ideas and Variations
- Extra Creamy: Replace milk with more heavy cream or use half-and-half for a richer flavor.
- Dairy-Free/Vegan: Substitute plant-based butter and non-dairy milk; use roasted garlic generously for flavor.
- Cheese Lovers: Fold in shredded parmesan, cheddar, or cream cheese once potatoes are mashed and hot.
- Spicy Kick: Add a pinch of cayenne, smoked paprika, or chipotle powder with your seasonings.
- Herbaceous Finish: Mix in fresh chopped parsley, chives, or thyme just before serving.
Frequently Asked Questions (FAQs)
Q: Can I use other types of potatoes?
A: Yes. While red potatoes are traditional for their texture and color, Yukon Gold or other waxy potatoes work well. Russets can be used but will result in a fluffier, less creamy mash.
Q: How do I store leftovers?
A: Store cooled mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to restore their smooth texture.
Q: Can the potatoes be made ahead?
A: Yes, prepare and mash them several hours in advance. Gently reheat in a covered saucepan, adding cream or butter if needed, and stir well before serving.
Q: How many servings does this recipe make?
A: This recipe yields about 4–6 servings as a side dish, depending on portion size. The quantities can easily be doubled for gatherings or holidays.
Q: Is peeling the garlic necessary before roasting?
A: No, the skin protects the cloves during roasting and makes them easy to squeeze out once soft. Only remove the skin after roasting.
Expert Tips for Perfect Garlic Mashed Potatoes
- Roast in Advance: Roasted garlic can be made a day or two ahead. Keep refrigerated in a covered container.
- Texture Control: Mash by hand for chunkier texture or use a ricer for ultra smooth potatoes.
- Season Last: Always add salt and pepper after mashing and tasting—potatoes absorb seasoning differently based on moisture content.
- Butter Your Bowl: For extra flavor and a beautiful finish, rub the serving bowl with a cut garlic clove or slick it with butter before scooping in the potatoes.
Copycat Recipe Attribution
This recipe is an homage to the beloved Applebee’s garlic mashed potatoes, crafted from home chef experiences and publicly shared copycat recipes for educational and personal enjoyment. Restaurant brands may vary in ingredients and preparation; this version captures the essence based on publicly available knowledge and expert techniques.
Related Recipes You May Enjoy
- Cheesy Garlic Mashed Potatoes – With sharp cheddar or parmesan for even more comfort-food richness.
- Loaded Mashed Potatoes – Top with bacon, sour cream, chives, and shredded cheese.
- Country-Style Mashed Potatoes – Rustic and hearty, with a touch of cream and butter.
- Garlic Parmesan Roasted Potatoes – For a crispy oven-baked alternative.
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