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 and pepper. Cover with water with set to boil on medium high heat. Once boiling reduce to low heat and cooking for 20 minutes or until potatoes are fork tender.
Drain water from pot and allow potatoes to cool for about five minutes. While potatoes are cooling melt butter then add milk and chicken broth to 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 stock
- 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 water and 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