Ever been to a Golden Corral buffet? They offer an endless variety of dishes perfect for breakfast, lunch, and dinner. Besides their main entrees, they also have side dishes that are equally delicious and satisfying to eat. Our personal favorite is their mashed potatoes!
This Golden Corral mashed potatoes copycat recipe recreates their smooth and finely-mashed potatoes. It’s creamy and flavorful, especially with the gravy topping. Pair this delicious homemade mashed potatoes gravy combo with a variety of meat entrees like a ribeye roast or beef Wellington.
Want to jazz up to your Golden Corral mashed potatoes even more? Try adding cheddar cheese, mozzarella, parmesan cheese, or even blue cheese crumbles for extra cheesy goodness. Lastly, add in some bacon bits too for a delicious cheese bacon flavor combination.
How To Make Golden Corral Mashed Potatoes and Gravy
Recreate a delicious buffet side dish with this copycat Golden Corral mashed potatoes recipe made from potatoes, milk, and other seasonings.
Ingredients
- 2 lb. potatoes, preferably Yukon Gold, peeled & quartered
- 1 cup whole milk
- 6 tbsp. unsalted butter, for mashed potatoes
- 1 tsp. garlic powder
- salt & ground black pepper, to taste
- 2 cups unsalted butter
- 2 cups all purpose flour
- 1/4 cup red wine
- 10 cups beef broth
Instructions
- Place the potatoes in a large pot and cover them with cold water.
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Bring the water to a boil, then reduce the heat and cover the pot
- Simmer for 30 minutes until the potatoes are tender.
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In a separate pot, simmer milk and butter together, until butter has melted. Set aside
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Drain and mash the potatoes.
- Gradually add the milk mixture into the mashed potatoes, enough to bind the mashed potatoes. Adjust as necessary
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Add the garlic powder and season to taste with salt and pepper. Adjust accordingly and set aside
- For the gravy, melt the butter in a pot over medium.
- Add the flour and whisk until all lumps are gone.
- Continue cooking until the roux turns light brown
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Deglaze with red wine and reduce briefly
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Slowly add the broth while on low heat, continuously mixing. Then, turn the heat back up to medium.
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Stir until the gravy simmers and thickens.
- Continue simmering for at least 15 minutes.
- Strain the sauce as necessary, removing any solids or lumps
- Serve on top of the potatoes.
Nutrition
- Sugar: 7g
- :
- Calcium: 232mg
- Calories: 1966kcal
- Carbohydrates: 123g
- Cholesterol: 397mg
- Fat: 152g
- Fiber: 9g
- Iron: 8mg
- Potassium: 1974mg
- Protein: 29g
- Saturated Fat: 96g
- Sodium: 3499mg
- Vitamin A: 4652IU
- Vitamin C: 60mg
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Frequently Asked Questions
Why is my mashed potato sticky?
Mashed potatoes with consistencies similar to glue are a common occurrence when processing the potatoes. This is because when you mash a potato, starch is being released. The glue-like consistency is the result of too much mashing. To prevent this from happening, try not to overwork the potatoes. It’s best to use a hand held masher or fork to carefully and gently mash the potatoes. Avoid using a food processor or blender. This can turn your potatoes into a glue-like paste which is highly unpalatable.
Are Golden Idaho potatoes good for mashed potatoes?
Yes. You can use Golden Idaho potatoes (or Russet potatoes) for this recipe. We recommended Yukon Gold potatoes because of their golden and buttery texture, but Golden Idaho potatoes also work well for this recipe. They are both starchy potatoes which are perfect for making creamy mashed potatoes. The starchier, the better! That’s why it’s best to avoid using very waxy, red potato skins. They are higher in moisture and sugar rather than starch.
Conclusion
Make the best mashed potatoes from scratch with this copycat Golden Corral mashed potatoes recipe. Discover how you can make these absolutely delicious mashed potatoes in the comfort of your own kitchen. Serve it with your preferred main course for an amazing gastronomic experience!Have your own special recipe to share? Submit Your Recipe Today!
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