Southern Mashed Potatoes
Indulge in the creamy, rich goodness of Southern Mashed Potatoes, a timeless side dish perfect for any meal. Made with Russet or Yukon Gold potatoes, real butter, and buttermilk, these potatoes are whipped to perfection and seasoned to taste.
Equipment
- large pot
- colander
- potato masher or ricer or electric mixer
- mixing bowl
Ingredients
Main Ingredients
- 2 lbs Russet or Yukon Gold Potatoes
- 1/2 cup Unsalted Butter
- 1/2 cup Full-Fat Buttermilk
- 1/4 cup Heavy Cream or Half-and-Half
- 1 tsp Garlic Powder
- Salt and Freshly Ground Black Pepper to taste
- Fresh chives or parsley Optional garnish
Instructions
Preparation
- Wash and peel the potatoes, then cut them into roughly 1-inch uniform pieces for even cooking.
- Place the cut potatoes in a large pot, cover with cold, salted water, bring to a boil, and then simmer until fork-tender (15-20 minutes).
- Drain the potatoes completely in a colander, allowing them to steam dry for a minute or two.
- Return the hot potatoes to the pot or a large mixing bowl, then add the butter, buttermilk, heavy cream, and garlic powder.
- Mash the potatoes until smooth and creamy using a masher, ricer, or electric mixer, being careful not to overmix.
- Gradually add salt and pepper to taste, mixing well after each addition.
- Keep the mashed potatoes warm over low heat or in a slow cooker if not serving immediately.
- Serve the mashed potatoes piled high with a dollop of warm melted butter and optional fresh chives or parsley.
Notes
For extra flavor, roast a head of garlic and add the cloves to the potatoes before mashing.