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!
Here’s how I make them.
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.
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.
With the potatoes in your pot, add the butter, salt, pepper and half and half or milk.
Using your hand held electric mixer, cream the potatoes on low to medium speed for 1 minute. Adjust salt and pepper to taste.
If you like it more creamy, just add a little extra half and half and beat longer.
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!
Here’s the printer friendly recipe.