This recipe contains the secret to making those buttery, decadent restaurant-style southern mashed potatoes you daydream about. Pair them with a pan-seared New York strip steak and a salad for a hearty winter dinner!
Southern Mashed Potatoes FAQ
Why should I use both russet potatoes and yukon gold potatoes?
I've found that using 50% russet potatoes and 50% Yukon gold potatoes is the secret to achieving that restaurant-worthy texture. Because of the russet potatoes' high startch content, they can quickly turn gummy when overmashed. Supplementing with the medium-starch Yukon gold potatoes makes for a super creamy, yet fluffy final product.
Why should I boil potatoes in chicken broth?
This is my secret trick for taking every potato dish up a notch! Boiling the potatoes in chicken broth allows the flavor and salt to fully permeate the potatoes. This creates a much richer, fuller flavor than adding salt or broth after cooking.
Should I use an electric mixer to blend my southern mashed potatoes?
Please don't use an electric mixer, hand blender, or food processor to blend your mashed potatoes. The over-mixing creates a gummy, gluey mess that you can't come back from. The best option is the simplest way--with a potato masher. You can also use a ricer or a food mill, but cleanup can get a bit complicated. My advice? Stick with the potato masher!
How long do mashed potatoes last in the refrigerator?
Store leftover mashed potatoes in an air-tight container in the refrigerator and eat within 3-4 days of cooking.
What should I do with the leftover mashed potatoes?
My favorite way to repurpose these southern mashed potatoes is to make them into gnocchi. All you need is flour and eggs, and in about 10 minutes, you have fresh, homemade, tender pasta.
The Dietitian's Nutrient Notes
Are potatoes healthy?
Potatoes are a great source of Vitamin C and potassium. One medium potato gives you about 25% of your Vitamin C & potassium needs for the day. It's also a good source of fiber, containing about 4 grams per medium potato; however, some of that fiber is lost when the potato is peeled. Leave potato skins on for a more satisfying final dish.
Are mashed potatoes gluten-free?
Potatoes are naturally gluten-free, as are butter and half-and-half. If you have a gluten intolerance or Celiac disease, it's always good practice to check the ingredients list on the food labels for any sources of gluten.
How much sodium do the potatoes absorb during the cooking process?
Calculating the sodium content in these mashed potatoes was uniquely tricky. Not all of the sodium from the bouillon is absorbed into the potatoes during the cooking process; some sodium is discarded when we drain the potatoes. I used this article to estimate the amount of sodium absorbed by the potatoes during the cooking process.
Mindfully enjoying mashed potatoes
It's no secret that this southern mashed potato recipe has a good amount of fat, and that's okay! Mashed potatoes are one of those comforting, nostalgic dishes you look forward to eating around the holidays, or on a cold winter day. I purposely made this recipe as a small batch for the sake of eating mindfully, in moderation.
Substitutions & Additions
Half-and-half vs. heavy cream: If you're ready to throw caution to the wind & make THE most decadent mashed potatoes ever, heavy cream is the way to go. Swapping in heavy cream for half-and-half adds about 30 extra calories per serving of mashed potatoes. I promise you, it's worth it.
What to add to southern mashed potatoes for added flavor
- If you're ready to take this recipe up a notch, here's what I recommend. Plan to make these southern mashed potatoes along with a cast-iron pan-seared steak. Cook your steak in butter with smashed garlic cloves, and then scrape that leftover butter from the pan into the mashed potatoes. It adds a roasted, buttery umami flavor that is incredible!
- If you're looking to go the classic route, roasted garlic cloves or garlic powder will never steer you wrong.
- Fresh herbs like chives, rosemary, thyme, and sage are always a delcious, calorie-free way to add flavor to any potato dish.
- If you're feeling bold, experiment with swapping out half of the plain salted butter for this pesto butter!
Mashed potatoes are one of those special, nostalgic foods that have a way of making us feel cozy & comforted. My hope is that this southern mashed potato recipe will become a family favorite in your home for years to come. Enjoy every last buttery bite!
All my love & a little butter,
Olivia Sokolowska, MBA, RD
This recipe contains the secret to making those buttery, decadent restaurant-style southern mashed potatoes you daydream about.
- 2 tablespoon chicken bouillon
- 1 medium/large russet potato (about 2 cups cubed)
- 2-3 Yukon gold potatoes (about 2 cups cubed)
- 4 tablespoon salted butter
- ⅓ cup half and half
- ¼ potato water, reserved from the pot (optional)
1. Pour 4 cups of tap water into a pot & mix in chicken bouillon.
2. Wash, peel & cube potatoes, and add to pot.
3. Cook the potatoes for 25-30 minutes, or until they break easily when stuck with a fork.
4. When the potatoes are done, reserve ¼ cup of the potato water & set aside. Drain the potatoes.
Mix & Mash
5. With the potatoes back in the pot, return the pot back to the stove & turn stove heat onto the lowest setting.
6. Add the butter and half & half to the pot and mash with a potato masher. Mash to desired consistency, being careful not to over-mash. Depending on your desired consistency, gradually add in reserved potato water. (*If you like thick, creamy mashed potatoes, feel free to skip this step!) Add any salt & pepper to taste and enjoy hot!
*Yields 5 servings. Serving size: ½ cup
*If you don't want to see black flecks of pepper in your potatoes, feel free to swap in white pepper.
*For even creamier mashed potatoes, swap in heavy cream instead of half & half.
Serving Size½ cup
Amount Per Serving Calories 270Total Fat 10.5gSaturated Fat 5.7gSodium 308mgCarbohydrates 39gFiber 4gSugar 2.5gProtein 5g
Please note that nutrition information is a computer-generated estimate and should not be interpreted as a registered dietitian's advice. Nutrition facts calculations vary based on brands, products, and serving sizes.