Creamy Southern Mashed Potatoes are a classic side dish that brings comfort to any meal. With their smooth texture and rich flavor, these mashed potatoes are perfect for family dinners, holidays, or any time you want to enjoy a hearty meal. This recipe will guide you step-by-step to create the most delicious, creamy mashed potatoes you’ll ever serve!
Why Make This Recipe
Making Creamy Southern Mashed Potatoes is simple and rewarding. They have a rich, buttery taste that pairs wonderfully with numerous dishes, from fried chicken to roasted turkey. Plus, you can easily customize the recipe by adjusting the seasonings or adding your favorite herbs. Whether you’re preparing for a special occasion or just a cozy night in, this recipe is a must-have.
How to Make Creamy Southern Mashed Potatoes
Ingredients
- 3 lbs. Russet potatoes (or 6 medium-sized Russet potatoes, peeled, washed, and boiled)
- 8 cups water or broth of choice (you may use vegetable, beef, or chicken broth)
- ½ stick butter (or 4 tablespoons)
- Salt and pepper to taste
- 1 tsp. garlic powder
- ½ cup heavy cream (you can also use milk or half and half)
Directions
- Peel and cut the potatoes into 3-4 pieces.
- Transfer the potatoes to a bowl and wash them.
- Move the washed potatoes to a pot and add enough water to cover them. (We used about 8 cups of water.)
- Set the stove to medium heat and cook the potatoes until they are fork-tender.
- Once cooked, remove the potatoes from the stove and drain the water.
- In a large sauté pan, melt the butter over low heat.
- Add the drained potatoes to the pan. Season with salt, pepper, and garlic powder.
- Mix well and slowly pour in the heavy cream. Stir until the potatoes are creamy and all lumps are gone (if desired).
How to Serve Creamy Southern Mashed Potatoes
Serve your Creamy Southern Mashed Potatoes hot, straight from the pot, for the best taste. They make a perfect side dish for meats, stews, or even just a drizzle of gravy. You can also add fresh herbs like parsley or chives on top for a nice finish.
How to Store Creamy Southern Mashed Potatoes
If you have leftovers, let the mashed potatoes cool down, then transfer them to an airtight container. They can be stored in the refrigerator for up to 3 days. To reheat, you can use a microwave or stovetop. If they seem dry, add a splash of milk or cream while reheating to bring back their creamy texture.
Tips to Make Creamy Southern Mashed Potatoes
- Use Russet potatoes for the best texture.
- Make sure the potatoes are well drained after boiling for creamier results.
- Don’t rush the mixing process; mixing slowly helps eliminate lumps.
- For extra flavor, consider adding cream cheese or sour cream to the mixture.
Variation
For a twist on the classic recipe, try adding shredded cheese, bacon bits, or sautéed garlic to create cheesy or loaded mashed potatoes.
FAQs
1. Can I use other types of potatoes?
Yes, you can use Yukon Gold or red potatoes, but Russet potatoes work best for a creamy texture.
2. Can I make these mashed potatoes ahead of time?
Absolutely! Prepare them as directed and store in the fridge. Reheat before serving, and add a little milk if needed.
3. Is there a dairy-free option?
Yes! You can substitute the heavy cream and butter with almond milk or coconut milk along with olive oil for a dairy-free version.
Enjoy your perfect bowl of Creamy Southern Mashed Potatoes anytime! They are sure to be a crowd-pleaser at your next meal.
Creamy Southern Mashed Potatoes
Ingredients
Main Ingredients
- 3 lbs Russet potatoes, peeled, washed, and boiled Alternatively, you can use 6 medium-sized Russet potatoes.
- 8 cups water or broth of choice You may use vegetable, beef, or chicken broth.
- ½ stick butter Optionally, you can use 4 tablespoons.
- to taste Salt and pepper
- 1 tsp garlic powder
- ½ cup heavy cream You can also use milk or half and half.
Instructions
Preparation
- Peel and cut the potatoes into 3-4 pieces.
- Transfer the potatoes to a bowl and wash them.
- Move the washed potatoes to a pot and add enough water to cover them (about 8 cups of water).
- Set the stove to medium heat and cook the potatoes until they are fork-tender.
- Once cooked, remove the potatoes from the stove and drain the water.
Cooking
- In a large sauté pan, melt the butter over low heat.
- Add the drained potatoes to the pan. Season with salt, pepper, and garlic powder.
- Mix well and slowly pour in the heavy cream. Stir until the potatoes are creamy and all lumps are gone.
