We’ve spent a lot of time in the kitchen trying out all kinds of mashed potatoes, and this one really stands out. After testing and tasting, we’ve got the closest thing to Golden Corral Mashed Potatoes Recipe you’ll find anywhere online.
Golden Corral’s mashed potatoes are made with peeled and boiled russet potatoes, real butter, milk or cream, salt, and pepper, then mashed until smooth and creamy, often served with homemade brown gravy.
These mashed potatoes are soft, buttery, and super easy to make. Keep reading and I’ll show you every little step to make them taste just right-just like the buffet ones you love.
What Makes This Golden Corral Mashed Potatoes So Delicious?
Oh honey, these mashed potatoes are like a warm hug in a bowl. Creamy from that buttermilk and butter combo, with just the right kick of garlic and white pepper.
And don’t even get me started on the gravy-it’s deep, savory, and has that perfect richness thanks to beef broth and a splash of red wine. Together? It’s like Southern heaven on a plate.
Ingredients Required for Golden Corral Mashed Potatoes Recipe
Here’s the list of Ingredients you’ll need to make this Golden Corral Mashed Potatoes
- 2 lb. Yukon Gold potatoes, peeled and quartered
- 1 cup buttermilk
- 6 tbsp unsalted butter
- 1 tsp garlic powder
- Salt and ground white pepper, to taste
Kitchen Tools You’ll Need
- Large pot (for boiling potatoes)
- Medium saucepan (for gravy)
- Potato masher or ricer
- Whisk
- Strainer (optional, for gravy)
- Measuring cups & spoons
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves about 6-8 people
Recipe for Golden Corral Mashed Potatoes
Simply follow the steps given below to make your Golden Corral Mashed Potatoes at home
Step 1: Cook the Potatoes
Place your peeled and quartered potatoes into a big pot and cover them with cold water. Bring it to a boil, then reduce the heat, cover the pot, and let it simmer for about 30 minutes, or until those potatoes are fork-tender.
Step 2: Warm the Buttermilk Mixture
In a separate small pot, gently heat the buttermilk and 6 tablespoons of butter until the butter melts. Set this aside for now-this is the magic mix!
Step 3: Mash It Up
Drain those tender potatoes and mash them until smooth. Gradually pour in the warm buttermilk mixture, a little at a time, until your mashed potatoes are creamy and just the way you like ’em.
Step 4: Season
Sprinkle in the garlic powder, add salt and white pepper to taste, and give everything a good stir. Taste and adjust as needed. Set aside while you make the gravy.
Step 5: Simmer and Serve
Let that gravy simmer for at least 15 minutes so all the flavors come together. If needed, strain it to remove any solids or lumps for that restaurant-smooth texture. Spoon that velvety gravy right over the mashed potatoes and serve warm. Perfection!
Some Tasty Ways To Customize and Serve This Golden Corral Mashed Potatoes
1. Classic with Fried Chicken
We’ve done this more times than we can count-crispy, golden fried chicken piled next to a scoop of these mashed potatoes, then smothered in that rich beef gravy. It’s Sunday dinner done right.
2. Alongside Meatloaf
You have to try this with a good ol’ Southern-style meatloaf. Something about the savory, ketchup-glazed meat next to creamy potatoes just brings back all the cozy vibes of grandma’s table.
3. Topped with Pulled Pork
Now here’s a twist we love-spoon some warm pulled pork right over the mashed potatoes and drizzle gravy on top. It’s like a barbecue bowl and comfort food mash-up. So dang good.
4. Served in a Shepherd’s Pie
We’ve used these mashed potatoes to top shepherd’s pie and let me tell you-it took the whole dish up a notch. That golden top with the buttery inside? Chef’s kiss.
5. With Country-Fried Steak
This is a must-try pairing. Crispy country-fried steak, creamy mashed potatoes, and a generous pour of that homemade gravy? It’s Southern comfort at its finest, and we swear by it.
6. As a Base for Gravy Bowls
We love building little “gravy bowls” with leftovers. Layer mashed potatoes, veggies like corn or green beans, then top it with roasted turkey or beef and pour on that gravy like a sauce. Boom-easy dinner.
7. Alongside Grilled Sausages
Juicy, grilled sausages served over these creamy potatoes? Yes, please. It’s hearty, filling, and surprisingly easy for a weeknight dinner when you’re craving something bold.
8. With Roasted Vegetables
Sometimes we keep it simple-mashed potatoes on the plate with a big helping of roasted carrots, Brussels sprouts, or green beans. That savory gravy just ties everything together.
9. With Turkey for a Mini Thanksgiving
We’ve whipped this up with sliced roast turkey when we’re in the mood for Thanksgiving flavors but not the whole production. Add a little cranberry on the side? Perfection.
10. Topped with a Fried Egg (Trust Us)
Alright, hear us out-mashed potatoes, warm gravy, and a fried egg on top with a runny yolk. It’s a breakfast-for-dinner thing we tried once and never stopped making. It’s indulgent, messy, and absolutely delicious.
Some Tips on This Golden Corral Mashed Potatoes Recipe
1. Use Yukon Gold potatoes if you can.
I’ve tried a bunch of potatoes, but Yukon Gold always come out super creamy and buttery. They’re perfect for mashing!
2. Start with cold water.
I always put my potatoes in cold water before boiling. That way, they cook nice and even. No hard chunks!
3. Don’t forget to salt the water.
I toss a little salt in the pot while the potatoes boil. It makes a big difference in flavor later.
4. Simmer, don’t rush.
I know it’s tempting to crank up the heat, but simmering gives you soft, fluffy potatoes without them falling apart.
5. Warm the milk and butter together.
This is a little trick I learned-when you warm the buttermilk and butter, it blends into the potatoes so much smoother.
6. Taste as you go.
I always sneak a little taste before I finish. That way, I know if it needs more salt, pepper, or garlic.
7. Don’t overmix.
Once the potatoes are mashed and creamy, I stop. Mixing too much can make them gluey. And nobody wants gluey potatoes!
8. Let the gravy simmer.
That gravy gets better the longer it simmers. I usually let it bubble for 15 minutes so it gets thick and rich.
9. Strain the gravy if needed.
If I see little lumps, I pour the gravy through a strainer. It makes it smooth like restaurant-style.
10. Make it ahead for holidays.
Sometimes I make this the night before. I just reheat with a splash of milk and a little butter. Tastes just as good!
Storage Guide and Reheating Instructions for Golden Corral Mashed Potatoes
Got leftovers? Store mashed potatoes and gravy separately in airtight containers. Mashed Potatoes can be refrigerate for up to 4 days. Reheat with a splash of milk to bring back the creaminess.
Golden Corral Mashed Potatoes Recipe
Ingredients
- 2 lb. Yukon Gold potatoes peeled and quartered
- 1 cup buttermilk
- 6 tbsp unsalted butter
- 1 tsp garlic powder
- Salt and ground white pepper to taste
Instructions
- Place your peeled and quartered potatoes into a big pot and cover them with cold water. Bring it to a boil, then reduce the heat, cover the pot, and let it simmer for about 30 minutes, or until those potatoes are fork-tender.
- In a separate small pot, gently heat the buttermilk and 6 tablespoons of butter until the butter melts. Set this aside for now-this is the magic mix!
- Drain those tender potatoes and mash them until smooth. Gradually pour in the warm buttermilk mixture, a little at a time, until your mashed potatoes are creamy and just the way you like ’em.
- Sprinkle in the garlic powder, add salt and white pepper to taste, and give everything a good stir. Taste and adjust as needed. Set aside while you make the gravy.
- Let that gravy simmer for at least 15 minutes so all the flavors come together. If needed, strain it to remove any solids or lumps for that restaurant-smooth texture. Spoon that velvety gravy right over the mashed potatoes and serve warm. Perfection!
Video
Notes
Common Queries on This Golden Corral Mashed Potatoes Recipe
Here, we’ve got you covered with some common questions about the Golden Corral Mashed Potatoes that people often ask.
1. Does Golden Corral make real mashed potatoes?
Yes, they sure do! Golden Corral uses real potatoes-not the boxed kind-for their mashed potatoes. That’s why they taste so hearty and fresh. Our recipe follows that same path, using Yukon Gold potatoes for that creamy, buttery texture.
2. What is the trick to good mashed potatoes?
From our kitchen to yours: the trick is all in the type of potato and how you mix them. Yukon Golds are our go-to-they’re naturally creamy and don’t get gummy. And when you’re mixing, don’t overdo it! A gentle hand keeps them smooth, not gluey.
3. Why do restaurant mashed potatoes taste better?
Well, a lot of times, restaurants don’t hold back on the butter and cream-and neither should you if you want that flavor at home! Also, they usually warm the milk and butter before adding it in. That little step makes a big difference in both taste and texture. We included that tip in this recipe and it works like magic.
4. How do you make the perfect mashed potato?
Here’s what works for us every time: Start with cold water, so the potatoes cook evenly. Salt the water, just like pasta. Warm your buttermilk and butter before adding them in. Mash while the potatoes are still hot. And always taste and season at the end. That’s the winning combo right there!
5. Can I use a different type of potato instead of Yukon Gold?
Sure can! Russets will work too-they’re fluffier and absorb a lot of butter. Just keep in mind they might not be as naturally creamy as Yukons, but they still make a darn good mashed potato.
6. How do I keep my mashed potatoes warm before serving?
Oh, we’ve been there-trying to time everything perfectly! What we do is place the mashed potatoes in a heat-safe bowl, cover them, and set the bowl over a pot of simmering water (double boiler style). They stay warm without drying out.
7. Can I make these mashed potatoes ahead of time?
Yes, and we do it often during the holidays! Just store them in the fridge, then reheat gently on the stove with a splash of milk or cream to bring back that creamy texture. They’re just as good the next day-maybe even better!
8. What makes this gravy so rich and flavorful?
It’s all about that beef broth and red wine combo. The roux gives it body, and letting it simmer for a while deepens the flavor. If you’ve never made gravy from scratch, don’t worry-this one’s a game changer.
9. Why use white pepper instead of black pepper?
We prefer white pepper because it blends in smoothly with the potatoes-no little black specks, and it’s just a bit milder. It lets the buttery, garlicky flavor shine through without overpowering.
10. Can I freeze the mashed potatoes and gravy?
We’ve done it! The gravy freezes like a dream-just reheat it slowly on the stove. For the potatoes, freezing works okay, but the texture can get a little grainy. If you do freeze them, reheat with some cream and mash them again to smooth things out.
There you have it, y’all-Golden Corral’s mashed potatoes and gravy, made right in your own kitchen. This recipe brings all that creamy comfort and bold flavor to your table, just like the buffet favorite.
Whether you’re serving this with a holiday roast or enjoying it solo with a spoon, it’s gonna taste like home every single time. So go ahead and make a batch… then maybe hide a little extra for yourself.
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