Side Dishes
This copycat Applebee's garlic mashed potatoes recipe delivers the signature ultra-smooth, buttery texture that makes their version legendary. The secret lies in roasting whole garlic cloves until caramelized, then blending them into the potatoes for that signature depth without overpowering garlic flavor.
I've replicated their exact technique after years of testing—no shortcuts, just restaurant-quality results at home.
What sets these mashed potatoes apart is the balance of creamy texture and rich garlic flavor, achieved through precise cooking and blending methods. The potatoes are boiled until tender, then mashed with roasted garlic, butter, and warm milk to create that signature velvety consistency.
This isn't just another garlic mashed potato recipe—it's the one that actually tastes like Applebee's, down to the last detail.
The key to success is using the right potato variety (Russet works best) and letting the garlic develop its full flavor through roasting. Once blended, the potatoes should be silky smooth with just a hint of resistance when pressed—a telltale sign of perfect texture.
The result is a dish that's creamy, flavorful, and so rich it'll have everyone asking for seconds.
Serve these mashed potatoes warm with your favorite entrée, garnished with a sprinkle of fresh parsley for that restaurant-style presentation. The technique is straightforward, but the flavor payoff is undeniable—this is the copycat recipe that finally delivers on the promise of Applebee's signature side dish.
Ingredients for copycat applebee's garlic mashed potatoes
Nine key ingredients transform into ultra-smooth, restaurant-style mashed potatoes with a roasted garlic secret.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Peeled, cut into 2-inch chunks |
| Whole Garlic Cloves 🧄 | 12 cloves | Unpeeled, for roasting |
| Unsalted Butter 🧈 | 1 cup | Cold, cut into chunks |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for creaminess |
| Warm Whole Milk 🥛 | 1 cup | Not boiling, just warm |
| Sea Salt 🧂 | 1 ½ tsp | Kosher or fine grain |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For finishing |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For roasting garlic |
The Russet potatoes are non-negotiable—their high starch content gives that signature velvety texture. Buy them fresh, ideally within 1 week of harvest for optimal starch. I always grab mine from Whole Foods or the organic section at Kroger, where they're stored properly. For the garlic, fresh, plump cloves are essential—avoid any that feel soft or sprouting. The roasting process caramelizes the natural sugars, creating that signature depth without overpowering garlic flavor. Organic garlic from Trader Joe's or local farmers' markets works best, but conventional is fine too if it's firm and fresh.
No extra-virgin olive oil? Melted butter works in a pinch for roasting the garlic, though it'll add a slightly different flavor profile. Short on heavy cream? Half-and-half with an extra splash of milk keeps the texture rich. The warm milk should be just that—not hot, not cold. If you're in a rush, heat milk to 110°F (just warm to the touch). For the butter, European-style (like Plugrá) has more fat content and gives a smoother result. Pre-grated Parmesan? Skip it—it's too salty and loses texture. Instead, use freshly grated Parmesan if you want to add an umami boost, but it's not traditional for this recipe.
Potatoes keep 3-5 days in the fridge once peeled, but work with them fresh for best texture. Roasted garlic cloves can be refrigerated in a sealed container for up to 1 week, though they'll lose some intensity. The finished mashed potatoes reheat beautifully—just warm gently with a splash of milk to restore creaminess. For meal prep, portion into greased ramekins and cover tightly. They'll hold up for 3 days in the fridge, though texture may slightly degrade. Freezing isn't recommended as it can make the potatoes gummy upon thawing.
Why You'll Love This Recipe
- No Mashing Required: I swear by this shortcut—just roast the whole garlic cloves with the potatoes until they’re tender enough to squish with a fork. No straining, no lumps, and that golden garlic butter pools right in the pan for easy mixing. Honestly, it’s the only way I’ll make mashed potatoes now.
- Garlic Butter Bomb: The secret’s in those whole garlic cloves—roasted until sweet and jammy, then blended right into the cream and butter. That deep, caramelized garlic flavor? It’s what makes these taste like the restaurant version, not some sad, powdered-garlic knockoff.
- Leftovers for Days: This recipe doubles easily, and the flavors actually improve the next day. I keep a batch in the fridge all week—microwave it with a splash of milk to loosen it up, and it’s just as creamy and rich as the first serving. My lunchbox’s favorite.
- Budget-Friendly Luxury: Russets are cheap, butter is the star, and you’re using whole garlic cloves—not those expensive garlic pastes. The heavy cream makes it feel fancy, but the cost per serving is way lower than takeout. Plus, it stretches to feed four for under $10. (Yes, even on a Tuesday night.)
Step-by-step instructions for copycat Applebee's garlic mashed potatoes
Here's how to replicate that signature restaurant flavor at home with a velvety texture and deep garlic aroma.
Roast the Whole Garlic Cloves for Maximum Flavor
Preheat your oven to 400°F. Place the 12 unpeeled whole garlic cloves in a small baking dish and drizzle with the 1 tablespoon extra-virgin olive oil. Toss gently to coat evenly. Cover tightly with aluminum foil and roast for 30-35 minutes until the cloves are soft and golden when pressed.
Here's the trick: roasting whole garlic intensifies its sweet, mellow flavor without bitterness. You'll know they're perfect when the skins wrinkle and the cloves yield slightly under pressure. Let them cool for 5 minutes before squeezing out the pulp—this makes peeling much easier. Discard the skins and set aside the roasted garlic pulp for the mashed potatoes.
Boil and Drain the Russet Potatoes
Place the 3 lb peeled russet potatoes in a large pot and cover with cold water by about 2 inches. Add 1 teaspoon of the sea salt (you'll add the remaining later). Bring to a boil over high heat, then immediately reduce to a gentle simmer. Cook for 15-20 minutes until a knife slides in easily.
Don't rush this step—undercooked potatoes will be gummy, and overcooked ones will break apart. I test doneness by piercing with a knife: it should go in smoothly with just slight resistance. Drain thoroughly in a colander, then return the potatoes to the pot and let them steam-dry for 2 minutes to evaporate excess moisture. This ensures ultra-smooth mashed potatoes.
Mash the Potatoes to a Silky Texture
Using a potato masher or ricer, break down the hot potatoes until completely smooth. I prefer a ricer for that restaurant-quality texture, but a masher works too. Add the 1 cup cold unsalted butter and 1 cup heavy whipping cream in chunks while mashing. This gradual addition creates a luxurious, velvety consistency.
Here's where the magic happens: stir in the roasted garlic pulp and 1 cup warm whole milk until fully incorporated. The warm milk blends seamlessly without breaking the butter's emulsion. Taste and adjust seasoning with the remaining 0.5 teaspoon sea salt and 0.5 teaspoon freshly ground black pepper. The potatoes should be rich but not overly salty.
Finish with Garnish for Presentation
Transfer the mashed potatoes to a serving bowl. For that Applebee's signature touch, swirl in the 0.25 cup chopped fresh parsley using a fork. This adds a bright contrast to the rich flavors and makes the dish look restaurant-worthy. Serve immediately while warm, with extra roasted garlic cloves on top for garnish if desired.
This recipe delivers the same creamy, buttery texture with that subtle garlic depth you love from the restaurant. The secret lies in roasting the garlic whole—it develops a complexity you can't achieve with raw or sautéed garlic. Each bite should be perfectly smooth with just a hint of garlic sweetness lingering on your palate.
Pro Tips For Making Copycat Applebee'S Garlic Mashed Potatoes
- BOIL POTATOES UNTIL TENDER: DESCRIPTION: Russets need to be fork-tender, not mushy—test with a knife at 15 minutes. I learned this the hard way when mine turned to glue; aim for 20-25 minutes total, depending on size. Overcooking is the fastest way to ruin the texture, so resist the urge to rush.
- PEEL GARLIC CLOVES: DESCRIPTION: Whole cloves burn easily, so peel them first—just the papery skin, not the skin underneath. I used to smash them raw into the butter, and the flavor was harsh. Peeling ensures smooth, rich garlic infusion without bitterness.
- HEAT CREAM AND MILK: DESCRIPTION: Warm the heavy cream and milk to room temp before mixing—cold dairy makes the mash grainy. Microwave for 20 seconds, then stir; this small step guarantees a silky finish. Trust me, your future self will notice the difference.
- MASH IN BATCHES: DESCRIPTION: Don’t dump everything in the pot at once—work in small batches to control lumps. After the first pass with a potato masher, switch to a wooden spoon for final blending. This two-step method keeps the texture light and fluffy, not dense.
Creative variations of this dish
Creamy Cheese Twist
Add ½ cup sharp cheddar cheese (like Cabot) or ½ cup cream cheese to the mashed potatoes while blending. This creates a richer, more decadent version that pairs perfectly with steak or burgers.
For extra creaminess, use 1 cup sour cream instead of half the milk. The cheese melts seamlessly into the warm potatoes, adding a subtle tang that balances the garlic. 🧀
Herb-Infused Variations
Swap out the parsley for fresh chives or dill to create a fresh herb twist. I love adding 2 tbsp chopped fresh dill for a bright, summery flavor that complements the garlic beautifully.
For a Mediterranean touch, stir in 1 tbsp lemon zest and 1 tbsp chopped fresh oregano—this works surprisingly well with the roasted garlic.
Spicy Kick Option
For a bold flavor profile, add ½ tsp smoked paprika and ¼ tsp cayenne pepper to the mashed potatoes. This gives a subtle smoky heat that pairs perfectly with the garlic.
If you want more heat, mix in 1 tbsp hot honey or a drizzle of sriracha before serving. The spice cuts through the richness while enhancing the garlic's depth. 🌶️
Lighter Version
For a lighter take, reduce the butter to ½ cup and replace half the heavy cream with ½ cup unsweetened almond milk. Use 1 cup low-fat milk instead of whole milk to keep the dish creamy but lower in calories.
The roasted garlic still shines through, and the texture remains smooth—just less indulgent. This version works well for weeknight meals or when you're watching your fat intake.
Breakfast-Style Upgrade
Transform these mashed potatoes into a breakfast dish by adding 2 scrambled eggs mixed into the warm potatoes. Top with crispy bacon bits and a sprinkle of crumbled feta cheese for a savory morning meal.
The roasted garlic adds depth, while the eggs and bacon make it hearty enough for brunch. Serve with a side of avocado for extra richness. 🍳
Global Flavors
Give your mashed potatoes an international twist by adding 1 tsp curry powder and ½ tsp turmeric for an Indian-inspired version. For a Japanese-inspired take, stir in 1 tsp soy sauce and top with sesame seeds.
The roasted garlic adapts beautifully to these global flavors, creating unique but still comforting dishes. These variations prove how versatile this base recipe can be! 🌍
Nutrition facts
Frequently asked questions
Why does Applebee's garlic mashed potatoes taste so creamy?
The ultra-smooth texture comes from three key techniques: using Russet potatoes (high starch content), steaming them dry after draining to remove excess moisture, and blending with cold butter and heavy cream while still hot. This creates an emulsion that's velvety, not grainy. The roasted garlic adds flavor without altering the texture.
Can I make this recipe without a ricer?
While a ricer creates the smoothest texture, a potato masher works perfectly fine. For extra creaminess, press the potatoes through a fine-mesh sieve after mashing. The key is to work quickly while the potatoes are still hot to maintain that signature smoothness. A food mill also works well for achieving restaurant-style texture.
What's the secret to getting the roasted garlic flavor just right?
Roast the garlic at 400°F until the skins wrinkle and cloves yield slightly (30-35 minutes). This caramelizes the natural sugars for a sweet, mellow flavor without bitterness. Use 12 whole cloves for the recipe - too much raw garlic will overpower, while too little won't deliver that signature depth. Let them cool before squeezing out the pulp for easier peeling.
How do I keep these mashed potatoes from getting watery?
Never skip the 2-minute steam-dry step after draining - this removes excess moisture. Also, avoid adding cold liquids directly to hot potatoes. Instead, warm your milk to 110°F and add it gradually while blending. Using heavy cream instead of milk creates a richer, more stable texture that resists wateriness better.
Can I make this ahead of time for a dinner party?
Yes, but with a few precautions. Prepare the potatoes up to 2 hours ahead and reheat gently with a splash of warm milk to restore creaminess. For best results, reheat in a double boiler or microwave in 30-second bursts, stirring between each. Never microwave uncovered as it can dry them out. Serve immediately after reheating for that restaurant-fresh texture.