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Parmesan-Crusted Ribeye with Garlic Mashed Potato Purée and Wok-Fried Green Beans
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Garlic Mashed Potato Purée

Creamy, luscious garlic mashed potatoes to pair with your steakhouse dinner
Course: Side Dish
Cuisine: American
Keyword: Mashed potato puree
Servings: 2 servings
Author: Chef David Rose


  • 2 lbs. russet potatoes cut into medium dice
  • 1/2 lb. unsalted butter
  • 1 cup heavy cream
  • 1 t. kosher salt
  • 1/2 t. white pepper
  • 4 cloves garlic minced


  • Boil potatoes in salted water for about 12 to 15 minutes until fork-tender. Drain and place potatoes in a large mixing bowl.
  • Add butter to a medium-sized saucepan set over medium heat and melt. Add minced garlic and simmer for 5 minutes.
  • Add heavy cream, 1 t. kosher salt, and 1/2 t. white pepper to saucepan and bring to a boil. When mixture starts to boil, reduce to a simmer for 3 minutes and then remove from heat.
  • While potatoes are still hot, mash potatoes until most lumps are gone.
  • Then, using a hand mixer on low speed, slowly add butter and cream mixture until desired smoothness and taste is achieved.
  • Season to taste with salt and pepper, as needed.


  • Place mashed potato puree on plate and top with Parmesan-crusted ribeye.
  • Place green beans on plate next to ribeye and potato puree.
  • Enjoy!