These Southern Style Mashed Potatoes are the ultimate comfort food. Made with just five, well ok six if you count salt and pepper separately, ingredients they couldn’t be easier to make. These are perfect for a holiday like Thanksgiving but easy enough to enjoy any night of the week.
I love classic recipes like this one that have stood the test of time like this one for Southern Style Mashed Potatoes. This was originally my Meemaw recipe and I have lots of fond memories of enjoying them with a big plate of fried chicken or piled on a plate with turkey and dressing.
Now I know you’re asking yourself what’s different about this Southern Style Mashed Potato recipe? I have a very simple answers the first is that this version is foolproof. After years of making these I have never had them not turn out perfectly.
To make these mashed potatoes you’ll need two to three pounds of small red potatoes. I usually buy them by them bag in the produce section since they are less expensive that way. Then when I’m ready to make the mashed potatoes I scrub them clean with a vegetable brush. I usually use the skin on the potatoes but if you prefer them peeled now this the time to do that.
After I’ve scrubbed the potatoes I diced them in small pieces all about the same size. Dicing them into similar size pieces will help ensure that all the potatoes cook through evenly.
Add the diced potatoes into a large pot and season with salt. Cover with chicken broth and set to boil on medium high heat. Once the potatoes are boiling reduce to low heat and continue cooking for 20 minutes or until potatoes are fork tender.
Drain liquid from pot and allow potatoes to cool for about five minutes. While potatoes are cooling melt butter in a sauce pan then add milk to the pot. Pour the mixture over the potatoes and then mash with a potato masher until they reach your desired consistency.
Now it’s time for the hardest part add more butter, gravy or both? For me the answer is always both!!
Happy Cooking Y’all!
Southern Style Mashed Potatoes
These Southern Style Mashed Potatoes are the ultimate comfort food. Made with just five, well ok six if you count salt and pepper separately, ingredients they couldn’t be easier to make.
- 2-3 lbs small red potatoes
- 3/4 cup milk
- 1/4 cup chicken broth or enough to cover the potatoes
- 4 tablespoons butter
- salt and pepper to taste
Scrub the potatoes and if you prefer peeled potatoes peel them now
Dice the potatoes so that they are small and close in size (dicing them to similar sizes will help ensure the potatoes cook evenly)
Season the potatoes with salt and pepper then cover with chicken broth and bring to a boil
Reduce heat to low and simmer for 20 minutes or until fork tender
In a small sauce pan melt the butter and then stir in milk until combined
Pour mixture over potatoes and mash until desired consistency
There is really nothing more comforting than a great side of Mashed Potatoes! Hope you are having a great day and thanks so much for sharing your awesome post with us at Full Plate Thursday.
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I love that you used red potatoes…they add such a creaminess to mashed potatoes. My kids are going to go nuts over your recipe :-).
OK, I have to know where in the south you live! I am on the Alabama Gulf Coast and while I call my grandmother, “Meemaw” also, that is where the similarities end. I have never in my life made mashed potatoes like this – well, until I stumbled upon your recipe. LOL!
This was such a delicious change to our normal mashed potatoes, the new potatoes make it creamy, creamy and the chicken stock added a flavor that I wasn’t expecting.
I will definitely be making potatoes like this again soon! So yum!
Kelli I’m so glad you stopped by! I live about an hour outside Memphis. One thing I’ve learned about Southern grandmas since starting this blog is that they all had their own way of making recipes and they are all DELISH! I hope you and your family love this recipe!! Thanks again!
I won’t lie the food down here is one of the best things about being from the South! Thankfully you can whip up Southern recipes in your home kitchen not matter what side of the Mason-Dixon you live!!
What a great way to make mashed potatoes! I knew I should have been born southern!
I love that you use red potatoes and chicken stock for your mashed potatoes! That’s how I usually make them too and they are so creamy and delicious!
I am a HUGE fan of mashed potatoes! I love making them all year round. Your special Southern-style recipe was absolutely delicious. I’m so happy to have run across it. Next time I’ll make a double batch. Yum, yum!
Mmm, mashed potatoes are my weakness and I love the red skinned potato variety. I have never thought to use chicken broth but I bet it adds so much more flavor!
AMAZING – the whole family loved eating these as a side with some sausages. It was much more flavorsome than our normal mash and the kids have already requested it again.
I just made these to go with baked chicken and green beans. My family can’t wait to eat.
So good I love mash potatoes but my husband and son are not Big fans. However, they love this recipe. These potatoes do not need gravy they are perfect as is!!! Thanks for sharing!!!!!