Southern Mashed Potatoes

Yesterday I posted a Southern classic, Beef Stroganoff.  One of my all time favorite dishes  that my grandmother use to make for our family.  She was a Southern bell if there ever was one!  I happen to love my Beef Stroganoff poured over Southern Mashed Potatoes and last weekend that’s exactly what I did.

Since I posted the stroganoff yesterday, I decided I should post this classic way of making Southern Mashed Potatoes.  This is truly the down home way to make them without all the frills and fuss.

I start with russet potatoes and add half n half or milk, butter, salt and pepper.  Use my little hand held mixer and cream away.  Don’t have a hand held mixer?  Grab one of those old fashion hand held potato mashers and mash away!  It will be a little chunkier, but that can be a good thing!

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Here’s how I make them.

Southern Mashed Potatoes

Southern Mashed Potatoes

Peel and rinse the russet potatoes clean.  Slice them 1/2 inch thick and put them in a large heavy pot.  Add enough water to just cover the potatoes.

Southern Mashed Potatoes

Bring to a boil, reduce the heat to medium, cover and cook for 10 minutes until they are fork tender.  Carefully drain off the hot water.

Southern Mashed Potatoes

With the potatoes in your pot, add the butter, salt, pepper and half and half or milk.

Southern Mashed Potatoes

Using your hand held electric mixer, cream the potatoes on low to medium speed for 1 minute.  Adjust salt and pepper to taste.

Southern Mashed Potatoes

If you like it more creamy, just add a little extra half and half and beat longer.

Beef Stroganoff

This, in my humble opinion, is the best way to eat these potatoes!  Pour a good helping of that Beef Stroganoff from your slow cooker right over a big dollop of potatoes.  Oh, and maybe a side of home grown canned green beans!

Southern Mashed Potatoes

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Here’s the printer friendly recipe.

Southern Mashed Potatoes

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 6 servings

Southern Mashed Potatoes

This Southern classic mashed potatoes starts with russet potatoes. Then adding half n half or milk, butter, salt and pepper. Use my little hand held mixer and cream away!

Ingredients

  • 2 pounds russet potatoes
  • 4 Tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup half and half or milk

Instructions

  1. Peel and rinse the potatoes clean. Slice them 1/2 inch thick and put them in a large heavy pot. Add enough water to just cover the potatoes.
  2. Bring to a boil, reduce the heat to medium, cover and cook for 10 minutes until they are fork tender. Carefully drain off the hot water.
  3. With the potatoes in your pot, add the butter, salt, pepper and half and half or milk. Using your electric mixer cream the potatoes on low to medium speed for 1 minute. Adjust salt and pepper to taste.

Notes

If you don't have an electric mixer, you can use a hand held potato masher. It will be a little chunkier, but that's not a bad thing!

https://sweetteawithlemon.com/southern-mashed-potatoes/

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