This Is How Outback Steakhouse Makes Mashed Potatoes, According To Reddit
Go to Recipe. This baked blooming onion recipe is brushed with melted butter and mustard, then sprinkled with bread crumbs and seasonings. It's a lighter version of the classic, which is battered and deep-fried. It's an impressive-looking appetizer, and the dip can be used for veggies and crackers too.
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Instructions. Bring the chicken broth to a boil in a large pot over high heat. Meanwhile, cut the unpeeled potatoes into 1 inch cubes or chunks. Place the potatoes chunks and garlic cloves into the boiling chicken broth and boil until potatoes are tender, about 15 minutes.
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Recreate the Outback Steakhouse experience by pairing your steak with these Garlicky Mashed Potatoes. The garlic in this recipe adds another flavor and aroma.
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The seasoning has an "80/10/10" recipe, which calls for 80% salt, 10% black pepper, and 10% garlic powder, they explained. Now you're ready to recreate Outback's creamy mashed potatoes at home. Just grab a bone-in ribeye, throw it under the broiler, and you've got yourself a steakhouse dinner. Chances are, you've had a side of homestyle mashed.
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Instructions. Cook, drain and mash the potatoes. Add the butter and milk while mashing. Next, add the sour cream, 1 cup of shredded cheddar cheese, salt, and pepper and mix. Spread the mashed potatoes into a 9" x 13" baking dish. Top with the remainder of the shredded cheese. Cover with tin foil and bake for 25 minutes.
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Directions. In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan. Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes.
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Wash and dry the potatoes and do not poke each potato once or twice with a fork. Pour the vegetable oil into a small dish and dip a paper towel into the oil. Rub the oil all over each potato. Place the potatoes on a baking sheet. Sprinkle salt over the potatoes. Bake at 350°F for about 1 hour.
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Place potatoes in a 375 degrees oven and bake for 1 hour or until potatoes are soft when checked with a fork. Cut off the top of the garlic bulb. Spoon the olive oil on top of garlic and wrap it in foil. Place garlic in the oven with the potatoes and bake for ½ to ¾ hours, until soft and golden in color.
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Place the potatoes in a Dutch oven and cover them with water. Once the water starts to boil, reduce the heat, cover them, and let them simmer for 10 to 15 minutes. 3. Prepare the loaded mashed potatoes. Drain the water and transfer the potatoes to a bowl. Add all the remaining ingredients except the cheese, bacon, and onions.
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Ingredients. Finely diced into 1-inch cubes, peeled russet potatoes (1 pound) Hot milk (6 teaspoons) Unsalted butter of room temperature (2 tablespoons)
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Transfer the potatoes into a mixing bowl. Drain and reserve ¼ cup of water. While warm, mash the potatoes and garlic together into a bowl using either a masher or food mill. Add the unsalted butter, reserved water, milk, white pepper, and parsley. Season the mash with salt.
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Preheat the oven to 350°F. Make the roasted garlic: Trim the top ¼ inch off the top of the garlic bulb. Place cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt. Wrap the garlic in the foil and roast for 40 to 60 minutes or until the cloves are deeply golden brown and tender.
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Cook the potatoes. Bring 6 cups of chicken broth to boil in a large pot on the stove over high heat. Cut the russet potatoes into 1 inch cubes (skins on or off) and add them to the boiling broth, with 2 cloves of garlic. Cook for 15 minutes, or until the potatoes are fork tender.
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Preheat your oven to 375. Evenly spread some coarse salt into 6 little piles where the potatoes will be placed. Coat the potatoes evenly with the oil then transfer them to the baking sheet (on top of the coarse salt piles). Season the top of the oiled potatoes with more of the coarse salt. Bake at 375 for 45 - 60 minutes.
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Add butter, seasonings, sour cream, cheese, chopped onion and crumbled bacon to a large bowl with drained potatoes. Use a hand mixer or potato masher to blend everything together. Beat 2 large eggs and add to mashed potato mixture. Blend until smooth. Spoon mashed potato mixture into a greased 9x13 baking dish.
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HOW TO MAKE OUTBACK STEAKHOUSE BAKED POTATOES: Preheat the oven to 400°F. Scrub the potato very well under cold water. Pat the potato dry with a paper towel as best you can. The drier the better. Prick the potato all over with a fork, just piercing the skin. Place the potato on a baking sheet. Brush all over with olive oil.
