If I had to pick one Southern side dish that I couldn’t live without, I’d choose mashed potatoes. Hands down, without question – it’s my favorite dish ever.
I’m not sure when this obsession began, but it was before I started grade school. I remember going to restaurants and ordering double mashed potatoes as a kid. Why would anyone order a salad when there’s starchy perfection on the menu??
One would think I might have grown out of my potato addiction as I got older, but one would be wrong. If anything, it got worse. Especially after Bob Evans made its way into the grocery store. By then, I was old enough to discover that mashed potatoes are an incredible hangover remedy.
All those years of taste testing everyone else’s buttery goodness helped me create my own recipe. And as a total tater junkie, I gotta tell ya, it’s better than any other recipe out there. Y’all enjoy!
Southern Mashed Potatoes Recipe
- 5 large russet potatoes
- 2 Teaspoons Better than Bouillon Beef Base
- 1/4 cup Sour Cream
- 2 Tablespoons Cream Cheese
- 2 Tablespoons Butter
- Salt & Pepper
- Peel the potatoes, cut them into even chunks, and rinse.
- Place in a large pot with a pinch of salt and beef base. Fill with cold water, covering the potatoes by 1 inch.
- Place the pot on the stove and bring it to a hard boil over high heat. Turn the heat down to medium-high, and cook for 20 minutes, or until the potatoes are tender.
- Strain and place potatoes in a mixing bowl. Add sour cream, cream cheese, and butter. Mash the potatoes until there are no lumps.
- Add milk a little at a time, whipping until the potatoes reach your desired consistency. Salt and pepper to taste.
- Adjust the amount of sour cream, butter, and cream cheese to your own tastes.
- I overcook my potatoes to get a nice beef flavor. If you’re not a fan of beef, this recipe works just as well with chicken broth – or plain water.