Creamy Southern Mashed Potatoes Recipe
Make creamy, buttery Southern mashed potatoes with simple ingredients. The perfect comfort food for weeknight dinners or holidays!
Servings 6 servings
Calories 332kcal
Equipment
- Large Saucepan
Ingredients
- 3 Lbs. Russet potatoes Or 6 medium size Russet Potatoes. Peeled, wash 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
Instructions
- Peel and cut the potatoes into 3-4 pieces. Transfer the potatoes to a bowl, then wash the potatoes before transfering them to the pot. After you've transfered the potatoes to the pot, add enough water to cover the top of the potatoes. We added about 17 cups of water.
- Set the temperature on the stove to medium heat to start cooking the potatoes. Cover with lid and cook until the potatoes are cooked fork through and tender.
- Remove the potatoes from the stove and drain the water. Set the potatoes aside. In a large Sauté pan, add melt the butter over low heat. Next add the potatoes. Then season with salt and pepper to taste, and garlic powder. Mix well. Then slowly add the milk. Stir to well combine until the mashed potatoes are creamy and all lumps are gone (if desired).
Video
Notes
How To Reheat
Reheating your southern mashed potatoes very simple. First, let the potatoes thaw out in the refrigerator at least 48 hours before serving. Once the potatoes are thawed out, the following are a few options when it comes to reheating your side dish. Microwave Method: Transfer the southern mashed potatoes to a microwave safe bowl. Cover with a lid suitable to reheat food. Reheat in increments of 5 minutes; stirring after every heating session. Stovetop Method: Once thawed, to reheat your southern mashed potatoes, transfer the side dish in a suitable size pot, reheat over medium heat while stirring occasionally. Add more milk, butter or cream if needed. Season to taste if necessary. Oven Method: Thaw the mashed potatoes in the refrigerator. Transfer the potatoes in a baking dish and cover with aluminum foil. Reheat at 330°F for about 45 minutes, or until the potatoes are heated through. Add more milk, butter or cream if needed. Season to taste if necessary.Frequently Asked Questions
What makes Southern mashed potatoes creamy? The combination of starchy Russet potatoes, butter, and heavy cream creates a rich, smooth texture. Cooking the potatoes until fork-tender and mashing them while warm also helps. Can I make Southern mashed potatoes ahead of time? Yes! Prepare the mashed potatoes up to two days ahead and store them in an airtight container in the refrigerator. Reheat gently on the stovetop with a splash of milk or cream, stirring until smooth and heated throughout. Can I use milk instead of heavy cream? Absolutely. Whole milk or half-and-half works well in this recipe. Heavy cream creates a richer texture, while milk makes the potatoes slightly lighter. How do I keep mashed potatoes from becoming gummy? Avoid overworking the potatoes after they're cooked. Use a potato masher or ricer and mix in the butter and cream just until everything is combined. **** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred). Calories are estimated per serving only.Nutrition
Serving: 6People | Calories: 332kcal | Carbohydrates: 56g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 1616mg | Potassium: 1070mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 77mg | Calcium: 8mg | Iron: 13mg