Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.
Loaded Mashed Potatoes
Texas Roadhouse Loaded Mashed Potatoes
3 pounds Idaho potatoes
1 1/2 sticks of butter
1 1/8 cups whole milk
1 teaspoon salt
1/2 teaspoon black pepper
Brown gravy topping
Prepare the Idaho potatoes by washing and peeling them. Cut potatoes into slices.
Place the potatoes in a medium-sized pot, then add enough water to the pot to cover the potatoes well.
Bring the potatoes to a boil, then reduce heat to maintain a gentle rolling boil. Continue cooking until the potatoes are tender, roughly 15 minutes.
Remove the pot from the heat, then drain the potatoes in a colander.Return the potatoes back to the pot, then add butter and milk to the pot.Whip potatoes with a wire whisk to create fluffy mashed potatoes. Smoother mashed potatoes require more whisking. If you prefer heartier potatoes, feel free to leave some of the lumps in the mixture.Use a spatula to fold the black pepper and salt into the mashed potatoes.
The secret to making a copycat Texas Roadhouse mashed potatoes side dish is to use real butter, add the salt after the potatoes are mashed, and top them with the options provided at the restaurant. If you want to make a healthier version of this dish, exchange the butter with a low-calorie substitute and use lower-fat milk. Reduce the amount of milk by 1/2 cup if using skim or 1 percent milk to avoid watery mashed potatoes.
Make a Loaded Mashed Potatoes Dish: Top the finished potatoes with sour cream, cooked and crumbled bacon, and shredded cheese