Start by cutting your peeled potatoes into even chunks. This helps them cook evenly and makes mashing a breeze.

Place the potato chunks into a large pot and cover them with cold water. Putting the potatoes in cold water first makes sure they cook evenly.

Over high heat, bring the water to a boil before reducing it to a simmer. 15 to 20 minutes, or until the potatoes are fork-tender.

Drain the potatoes well in a colander. No one likes watery mashed potatoes!

Return the drained potatoes to the pot or transfer them to a mixing bowl. It’s mashing time!

Add the butter to the warm potatoes and start mashing. The heat from the potatoes will melt the butter beautifully, adding richness to the dish.

Pour in the fresh cream gradually as you continue to mash. This is where the magic happens – the cream transforms the mixture into a smooth, creamy delight.

Season with salt, pepper, and garlic powder. Make sure all the flavors are spread out by mixing everything well.

Once your potatoes are mashed to your liking, stir in the grated cheddar cheese. The warmth of the potatoes will melt the cheese, creating a gooey, cheesy masterpiece.

Transfer the mashed potatoes to a serving dish and garnish with a sprinkle of pepper or some fresh herbs if you like. Your Texas Roadhouse mashed potatoes are ready to dazzle the table!