Buttery Southern Mashed Potatoes
Creamy, rich, and full of real butter — because mashed potatoes don’t need a fancy makeover, they just need to be done right.
A Little Southern Love for the Most Underrated Side Dish
Mashed potatoes might not steal the spotlight, but honey, they hold the whole plate together. Around here, we like ’em fluffy, creamy, and swimming in real butter — no gravy needed.
These Buttery Southern Mashed Potatoes are simple, soulful, and just like Grandma used to make. No frills, just pure comfort.
🍴 Servings:
6–8 (or 4, if folks come back for seconds... and they will)
⏱️ Total Time:
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: ~40 minutes
🛒 Grocery List:
3 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
1 stick (½ cup) unsalted butter, plus more for serving
¾ cup whole milk, warmed
½ cup heavy cream, warmed
1 ½ teaspoons kosher salt (plus more to taste)
Fresh cracked black pepper, to taste
Optional: ½ cup sour cream (for extra richness and tang)
👩🍳 Directions:
1. Boil the potatoes:
Place the peeled, cut potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil and cook until fork-tender — about 20 to 25 minutes.
2. Drain and steam dry:
Drain the potatoes well, then return them to the hot pot. Let them sit uncovered for 2–3 minutes to release excess moisture. This step keeps them from getting gluey.
3. Mash and mix:
Add the butter and mash until mostly smooth. Slowly stir in the warm milk and cream until you reach your desired texture — creamy but not runny. Taste and season with additional salt and plenty of black pepper.
4. Finish with butter:
Spoon the mashed potatoes into a serving dish and top with a few pats of butter. Serve hot, straight from the dish — no gravy needed.
📝 Southern Tip:
Use Yukon Golds for creamy, buttery flavor. Russets work too, but they’re fluffier and more absorbent.
Don’t skip warming the dairy. Cold milk can make the potatoes seize up and turn pasty.
Avoid overmixing. Mash by hand or use a potato ricer — skip the electric mixer unless you like your potatoes gluey (and I know you don’t).
Want a little tang? Stir in some sour cream or even a touch of cream cheese for a richer bite.
💡 Serve It With:
Herb Butter Roasted Turkey
Giblet Gravy
Cranberry Sauce (because yes, tangy goes with savory)
A glass of sweet tea or a little pre-dinner bourbon (because it’s the holidays, baby)
With butter on my hands and joy in my heart,
Southern Charm Style 🍂
Lilly-
