These Cheesecake Factory Mashed Potatoes add that rich, creamy, restaurant flavor right into your kitchen for you to enjoy! The mashed potatoes are fluffy, buttery, and added depth through an easy trick that takes the mashed potatoes to the next level almost immediately!
Instead of boiling the potatoes in just plain water, we boil them in chicken broth! This little step takes the flavor from average to amazing and allows the mashed potatoes to have the smooth, steakhouse quality the Cheesecake Factory is known for.
Why You Will Love This Cheesecake Factory Mashed Potato?
The mashed potatoes will wow you with their richness and comforting flavors and their incredible creaminess. Cooking the potatoes in chicken broth gives them an extraordinary flavor depth that plain water can’t.
Then, the butter, cream cheese, and buttermilk all come together to create a silky, velvety texture. The washed down flavor is buttery, smooth, slightly tangy, and absolutely restaurant quality – think Cheesecake Factory!
Ingredients Required for Cheesecake Factory Mashed Potato Recipe
Gather all the following ingredients, before you start making this Cheesecake Factory Mashed Potato
- 6 cups chicken broth (or chicken stock)
- 2 to 2.5 pounds potatoes (red or russet, cut evenly)
- 3 to 4 ounces cream cheese
- ¼ to ½ cup buttermilk
- 1 stick unsalted butter, softened (add more to taste)
- Kosher salt, to taste
- Black pepper, optional
Kitchen Utensils Required
- Large pot
- Potato masher or ricer
- Garlic press-style potato press (optional but ideal)
- Mixing spoon
- Measuring cups
Preparation & Cooking Time
Preparation time: 10–15 minutes
Cooking time: 20–25 minutes
Copycat Cheesecake Factory Mashed Potato Recipe
Just follow this simple step by step guideline to make your homemade version of Cheesecake Factory Mashed Potato in a delicious way.
1. Pour six cups of chicken stock into a large pot and bring to a boil. Chicken stock instead of water is helpful in two ways: it prevents oxidation, and it adds more flavor.
2. Peel and cut the potatoes into equal sized pieces. The more equal they are in size, the more equally they will cook.
3. Add the potatoes to the boiling broth. The temperature will decrease, so bring it back to a boil.
4. Cook until the potatoes are very tender. You can test by using a toothpick or a fork. If it slides through the potato, it’s done!
5. Drain the potatoes, and do not let them cool. Hot potatoes absorb dairy better and will give you a smoother mash.
6. Begin mashing with a potato masher or, if you prefer a finer creamier texture like Cheesecake Factory’s, mash through a potato press.
7. First, then add the cream cheese, and mix until it dissolves with the heat of the potatoes.
8. Now, begin adding the buttermilk a little at a time. You don’t want the potatoes to be too thin, so add the buttermilk slowly.
9. Finally, mix in the softened butter. It should melt even further into the warm potatoes. I’ll sometimes add a little more butter than the original recipe calls for, just to make it a little richer.
10. Taste the potatoes and season generously with kosher salt. Season to your taste, olive garden style!
11. Enjoy warm fluffy and buttery.
Delicious Ways to Customize and Serve This Cheesecake Factory Mashed Potato
Here are some Variations and Customizations ideas you can try to enjoy this AAA deliciously
1. With Roast Chicken
These mashed potatoes pair beautifully with roast chicken. The broth-infused potatoes soak up the juices, and the buttery texture balances the crispy chicken skin perfectly.
2. Classic Steakhouse Style
Serve them alongside a seared ribeye or New York strip. The creaminess cuts through the richness of the steak, just like a true steakhouse plate.
3. With Slow-Cooked Short Ribs
Short ribs melt into the potatoes, and the gravy blends with the creamy mash in the best way. This combo feels like pure comfort food.
4. Perfect Under Beef Stew
We’ve ladled beef stew over these potatoes more times than we can count. The potatoes act like a rich base and absorb all the savory goodness.
5. With Grilled Salmon
The slight tang from the buttermilk pairs surprisingly well with salmon. It’s a lighter, balanced meal that still feels indulgent.
6. Topped With Garlic Butter Shrimp
If you want a restaurant-style treat, spoon garlicky shrimp over the potatoes. The buttery shrimp sauce blends right into the mash.
7. With Crispy Fried Chicken
Mashed potatoes with crunchy fried chicken is always a winning combo. The potatoes give you that creamy bite between the crispy, seasoned chicken.
8. Served With Meatloaf
These potatoes make meatloaf even better. The soft, fluffy mash helps balance the savory, ketchup-glazed slices.
9. As a Base for Smothered Pork Chops
Place seared pork chops on top and pour the gravy over everything. The potatoes keep the dish hearty and perfectly textured.
10. Turned Into Potato Cakes the Next Day
From experience, leftover potatoes make incredible potato cakes. Just shape, pan-fry, and serve with eggs or a little sour cream for a whole new meal.
My Personal Experience and Some Tips on This Cheesecake Factory Mashed Potato Recipe
1. Cut the potatoes into uniform sizes so they will be sure to cook evenly.
2. Boil the potatoes in chicken broth and not water for added flavor.
3. Don’t rush the process-make sure the potatoes are very soft before you proceed with mashing.
4. Make sure to mash the potatoes while they are still warm, so everything breaks up and mixes easily.
5. For easy melting, add the cream cheese first.
6. Gradually pour in the buttermilk in case you make the consistency too thin.
7. Use soft butter so it incorporates quickly and helps give a creamy texture.
8. Taste and add salt slowly until you think it has the right amount of saltiness.
9. If the potatoes seem too thick, gradually increase by adding just a tiny bit more buttermilk.
10. Serve immediately when still hot to help the potatoes remain fluffy, smooth and seasoned.
How to Store and Reheat Leftover Cheesecake Factory Mashed Potato Properly?
If you have any leftover (hopefully you don’t have) you can process them properly as follows,
Store leftover mashed potatoes in an airtight container for up to three days. When you go to reheat them, simply splash in some buttermilk or throw in a small pad of butter to get the creaminess back. Reheat gently on the stove or microwave them for short intervals while stirring until warm. Next-day potato cakes are also fantastic from this potato recipe because of their creamy firmness.
FAQs on this Cheesecake Factory Mashed Potato Recipe
When you give this Cheesecake Factory Mashed Potato Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.
1. What makes these mashed potatoes similar to the Cheesecake Factory version?
From my experience, it’s the combination of cream cheese, butter, and buttermilk, along with the fluffy texture. Cooking the potatoes in chicken broth gives them a richer base flavor, which makes them taste much closer to the restaurant version.
2. Why do you boil the potatoes in chicken broth instead of water?
Chicken broth adds depth and prevents the potatoes from tasting flat. I’ve found that this step alone improves the overall flavor dramatically, even before adding butter or cream cheese.
3. What kind of potatoes work best for this recipe?
I’ve had great results with both russet and red potatoes. Russets produce a fluffier texture, while red potatoes give a creamier mash-especially if you leave some of the skins on for color and nutrients.
4. How do I know when the potatoes are done cooking?
Use a toothpick or fork. When it slides through the potato with almost no resistance, they’re ready. Don’t rush this part-undercooked potatoes will turn gummy.
5. Can I skip the cream cheese?
You can, but I wouldn’t recommend it. The cream cheese gives the mashed potatoes that velvety, Cheesecake Factory-style texture. If you leave it out, use a splash more butter or buttermilk for balance.
6. How much buttermilk should I add?
Add it little by little. In my experience, mashed potatoes turn out best when you adjust the buttermilk based on the potato’s texture. Some batches need more, some need less, depending on moisture.
7. Can I make these mashed potatoes ahead of time?
Yes! They store well in the fridge and reheat beautifully. I always add a small piece of butter or a splash of buttermilk when reheating to bring the creaminess back.
8. Why do you mash the potatoes while they’re still hot?
Hot potatoes absorb dairy better, giving a smoother texture. If they cool down too much, the potatoes stiffen and become harder to mash evenly.
9. What if my mashed potatoes turn out too thick?
Just add more buttermilk or a bit of warm chicken broth. I’ve thinned mashed potatoes this way many times, and it always brings them back to the perfect consistency.
10. How do you make the mashed potatoes extra fluffy?
A potato press or ricer makes a big difference. When I want that steakhouse-style fluffiness, I always use my press first, then mix in the dairy gently. It keeps the potatoes light and smooth instead of dense.
Cheesecake Factory Mashed Potato Recipe
Ingredients
Equipment
Method
- Pour six cups of chicken stock into a large pot and bring to a boil. Chicken stock instead of water is helpful in two ways: it prevents oxidation, and it adds more flavor.
- Peel and cut the potatoes into equal sized pieces. The more equal they are in size, the more equally they will cook.
- Add the potatoes to the boiling broth. The temperature will decrease, so bring it back to a boil.
- Cook until the potatoes are very tender. You can test by using a toothpick or a fork. If it slides through the potato, it’s done!
- Drain the potatoes, and do not let them cool. Hot potatoes absorb dairy better and will give you a smoother mash.
- Begin mashing with a potato masher or, if you prefer a finer creamier texture like Cheesecake Factory’s, mash through a potato press.
- First, then add the cream cheese, and mix until it dissolves with the heat of the potatoes.
- Now, begin adding the buttermilk a little at a time. You don’t want the potatoes to be too thin, so add the buttermilk slowly.
- Finally, mix in the softened butter. It should melt even further into the warm potatoes. I’ll sometimes add a little more butter than the original recipe calls for, just to make it a little richer.
- Taste the potatoes and season generously with kosher salt. Season to your taste, olive garden style!
- Enjoy warm fluffy and buttery.
Video
Notes
Store leftover mashed potatoes in an airtight container for up to three days. When you go to reheat them, simply splash in some buttermilk or throw in a small pad of butter to get the creaminess back.
Reheat gently on the stove or microwave them for short intervals while stirring until warm. Next-day potato cakes are also fantastic from this potato recipe because of their creamy firmness.
We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.
Deliciously good. 5 star.