Side Dishes
Applebee's copycat mashed potatoes bring that signature creamy, buttery comfort straight to your dinner table—without the restaurant markup. 💛 The secret lies in roasting whole garlic cloves until golden, blending them into the warm potatoes for a depth of flavor that transforms ordinary mashed potatoes into something truly special.
This recipe delivers the same velvety texture and rich taste by starting with Yukon Gold potatoes—boiled until tender, then mashed with roasted garlic, butter, and warm milk.
The key is patience: letting the potatoes dry slightly after boiling ensures they absorb the dairy perfectly, creating that signature ultra-creamy consistency that makes every bite irresistible.
What you'll end up with is a bowl of mashed potatoes so smooth and buttery, you'll swear you're at Applebee's. The roasted garlic adds a subtle, aromatic sweetness that elevates the dish beyond basic mashed potatoes, while the perfect balance of salt and pepper ensures every spoonful is perfectly seasoned.
Serve these alongside your favorite entrees or enjoy them as a comforting side dish. The best part? This recipe is foolproof—even beginners will achieve restaurant-quality results with just a few simple steps and the right technique.
Ingredients for applebee's mashed potatoes
Eight simple ingredients transform into Applebee's signature ultra-creamy mashed potatoes.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 lb | Peeled and quartered evenly |
| Whole Garlic Cloves 🧄 | 6 cloves | Unpeeled, roasted until golden |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into small cubes |
| Whole Milk 🥛 | 1 cup | Warm, not boiling |
| Heavy Cream 🥛 | ¼ cup | Full-fat for ultra-creaminess |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For roasting garlic |
| Granulated Sugar 🍬 | ½ tsp | Balances roasted garlic |
Yukon Gold potatoes are non-negotiable here—their buttery texture and creamy finish are what make these mashed potatoes so special. Look for firm, unblemished potatoes at the grocery store, and Trader Joe's or Whole Foods often carry the best quality. The roasted garlic is the game-changer—roast the whole cloves until golden and caramelized (about 35-40 minutes at 400°F), then squeeze the pulp right into the potatoes. No peeling needed! The sugar balances the roasted garlic's intensity, so don't skip it—it's subtle but essential.
No Yukon Golds? Russet potatoes work in a pinch, but they'll be slightly less creamy. Short on heavy cream? Whipped cream at half the amount adds richness without overpowering. The butter should be cold when you add it—cut it into small cubes so it melts smoothly into the potatoes. If you're in a hurry, microwave the butter for 40 seconds to just melt it, then stir it in. The milk needs to be warm but not boiling—heat it in the microwave for 30 seconds to take the chill off.
Leftover mashed potatoes? They reheat beautifully—just add a splash of warm milk and a pat of butter. Store in an airtight container for 3-4 days in the fridge. For longer storage, freeze portions for up to 3 months. I like to portion mine into individual containers so I can grab and reheat just what I need. Pro tip: Let the potatoes dry out slightly after boiling—this helps them absorb the dairy perfectly for that signature creamy texture.
Why You'll Love This Recipe
- No-Peel Hassle: I swear by Yukon Golds here—just scrub, cube, and boil. No peeling, no fuss, and those golden centers? They melt into pure, velvety goodness that tastes like a restaurant made it.
- Garlic Butter Magic: Between us, the roasted whole garlic cloves in the butter are what make this stand out. You get that deep, caramelized richness without burning your kitchen down—just one clove per pat of butter, and chef’s kiss.
- Leftovers That Shine: These potatoes actually taste better the next day. I’ll be real: I’ve reheated them twice, and the texture stays creamy, not gluey. Perfect for meal prep when you’re too tired to cook twice.
- Weeknight Crowd Pleaser: Heavy cream and milk give it that signature Applebee’s fluffiness, but it’s still budget-friendly. Serve it at dinner parties, holiday meals, or even as a side for lazy Sundays—no one will guess it’s this easy.
Step-by-step instructions for Applebee's copycat mashed potatoes
Here's how to recreate that signature Applebee's creamy, buttery perfection at home.
🔥 Step 1: Roast the Garlic Until Golden and Sweet
Preheat your oven to 400°F. Place the 6 whole garlic cloves (unpeeled) on a small sheet of aluminum foil. Drizzle with the 1 tablespoon extra-virgin olive oil and sprinkle with the 0.5 teaspoon granulated sugar. Fold the foil into a tight packet and place it on a baking sheet.
Roast for 30-35 minutes until the garlic cloves are soft and deep golden brown when pierced with a knife. The sugar helps caramelize the garlic naturally, giving it that sweet, jammy flavor you find in restaurant versions. Let the garlic cool slightly before handling—it'll be hot!
🍳 Step 2: Boil the Potatoes Until Fork-Tender
While the garlic roasts, place the 2 lb Yukon Gold potatoes (already peeled and quartered) in a large pot. Cover with cold water by about 2 inches and add 1 teaspoon kosher salt. Bring to a rolling boil over high heat.
Once boiling, reduce heat to medium-high and cook for 15-20 minutes until the potatoes are fork-tender (a knife should slide in easily). Drain the potatoes in a colander and return them to the pot. This step is crucial—overcooked potatoes turn to mush, while slightly underdone ones mash beautifully with the butter and cream.
👨🍳 Step 3: Mash the Potatoes Coarsely
Using a potato masher or the back of a wooden spoon, mash the hot potatoes in the pot until they're chunky but mostly broken down. Don't worry about getting it perfectly smooth yet—those little lumps create the perfect texture. Leave the potatoes in the pot to absorb any remaining steam.
Here's the thing—Applebee's potatoes have that signature rustic look. If you prefer ultra-smooth mashed potatoes, you can use a ricer or food mill after this step, but I like the slightly rustic texture. The key is to keep the potatoes hot as you add the butter and dairy.
🥘 Step 4: Add Butter and Warm Dairy for Ultra-Creaminess
Return the mashed potatoes to medium heat (the pot should still be warm from mashing). Add the 0.75 cup cold unsalted butter (cut into small cubes) and let it melt completely into the potatoes. Stir frequently to distribute the butter evenly.
Next, add the 1 cup warm whole milk and 0.25 cup heavy cream. Warm the dairy first by heating it in a small saucepan until it's lukewarm (about 110°F)—this prevents the mashed potatoes from turning gluey. Stir constantly until the mixture is silky smooth and creamy, about 3-4 minutes.
🔪 Step 5: Fold in Roasted Garlic and Season Perfectly
Squeeze the roasted garlic cloves out of their skins directly into the mashed potatoes. You should have about 1-2 teaspoons of that jammy, golden garlic pulp. Stir it in thoroughly so every bite gets that signature Applebee's flavor.
Add the remaining 0.5 teaspoon kosher salt and 0.5 teaspoon freshly ground black pepper. Taste and adjust the seasoning—you want it to be rich, creamy, and slightly garlicky. The potatoes should be lightly seasoned but deeply flavorful, not bland. For extra richness, you can add a splash more heavy cream if needed.
Pro Tips For Making Applebee'S Mashed Potatoes
- Boil Until Fork-Tender: Yukon Golds should collapse like butter when pierced—no one likes gummy potatoes. Test one at 15 minutes, then finish cooking with the skins on. I learned this the hard way after serving a batch that felt like chewing on rubber.
- Roast the Garlic First: Smash whole garlic cloves, wrap in foil, and roast at 400°F for 10 minutes before boiling the potatoes. The flavor deepens without burning, and you won’t taste raw garlic. (Yes, even if you’re impatient like me.)
- Don’t Overmix the Dairy: Warm the milk and cream together, but stop stirring the moment the butter melts into the potatoes. Lumpy texture is better than gluey—Applebee’s version isn’t silky smooth for nothing. I skip this step sometimes, and the dish is noticeably better when I don’t.
- Salt the Potatoes Early: Add salt to the boiling water before the potatoes go in, and use about 1.5 teaspoons per pound. The skins crisp slightly, and the flavor penetrates deeper. I was skeptical until I tried it—now it’s non-negotiable.
Make-ahead tips for applebee's mashed potatoes
Prep Ahead for Potatoes
Peel and quarter your Yukon Gold potatoes up to 2 days ahead and store them in cold water in the fridge. This prevents browning and keeps them fresh. I like to use a large glass bowl with a lid for easy storage.
When ready to cook, drain and pat dry before boiling. This step saves 15 minutes of prep time on cooking day. 🥔
Roasted Garlic Prep
Roast the garlic cloves 1 day ahead and store them in a small airtight container in the fridge. The flavors deepen overnight, becoming even more jammy and sweet.
When you're ready to use them, simply squeeze out the pulp directly into your mashed potatoes—no peeling required! This is my favorite time-saver. 🧄
Make-Ahead Mashed Potatoes
You can actually make the entire batch of mashed potatoes 1 day ahead and reheat them beautifully. Let them cool completely, then transfer to an airtight container and refrigerate.
When reheating, microwave for 2-3 minutes with 1 tablespoon warm milk and 1 tablespoon butter stirred in. The texture stays creamy and the flavors intensify. 💫
Freezing for Later
For longer storage, freeze portions in single-serving containers or ziplock bags. Portion before freezing to avoid thawing the whole batch. Thaw overnight in the fridge, then reheat with 1 tablespoon warm milk and 1 tablespoon butter per serving.
The texture remains smooth but may be slightly drier than fresh—just add a bit more dairy when reheating. ❄️
Garlic Infusion Shortcut
Short on time? Make a garlic paste ahead by roasting the cloves, then blending them with 1 tablespoon olive oil and storing in a small jar. Use 1 teaspoon of this paste per batch of mashed potatoes.
It keeps for 1 week in the fridge and adds that signature Applebee's flavor instantly. 💡
Reheating Leftovers
For the creamiest reheated texture, place your mashed potatoes in a lightly oiled ramekin and cover with foil. Heat in a 350°F oven for 15-20 minutes until warmed through.
The oven method prevents drying out better than the microwave. Add a pat of butter on top before serving to restore richness. 🔥
Nutrition facts
Frequently asked questions
Why does Applebee's mashed potatoes taste so rich and creamy?
The secret lies in the roasted garlic and proper technique. Roasting whole garlic cloves until golden and jammy adds sweet depth, while using cold butter and warm dairy creates that signature velvety texture. The potatoes are also boiled until just tender (not mushy) so they absorb the butter and milk perfectly.
Can I make these mashed potatoes ahead of time?
You can prep peeled potatoes 2 days ahead in cold water, roast the garlic 1 day ahead, or even make the full batch 1 day ahead and reheat with extra milk and butter. For freezing, portion into single servings and thaw in the fridge before reheating. The oven method (350°F for 15-20 minutes) keeps them creamy.
What if I don't have Yukon Gold potatoes?
Russet potatoes work in a pinch, but they'll be slightly less creamy. For the best texture, use high-starch potatoes like red potatoes or fingerlings. If you're short on heavy cream, substitute with whipped cream at half the amount or extra milk. The roasted garlic makes up for any texture differences!
How do I fix lumpy mashed potatoes?
If your potatoes turn out lumpy, don't panic! Use a potato ricer or food mill to smooth them out, or vigorously stir in 1-2 tablespoons cold butter and 2 tablespoons warm milk while mashing. For extra insurance, let the potatoes dry slightly after boiling to help them absorb the dairy better.
Can I make this recipe without roasted garlic?
Yes, but you'll miss the signature Applebee's flavor! For a quick substitute, use 1 teaspoon minced fresh garlic sautéed in butter until golden, or ½ teaspoon garlic powder. Roasted garlic adds that sweet, jammy depth that sets these apart from regular mashed potatoes.