Southern Mashed Potatoes
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I always make a little extra because Southern Mashed Potatoes disappear faster than I expect. Thick, creamy, and impossibly smooth with butter, cream cheese, and half and half mashed throughout, they are rich and velvety in a way that no regular mashed potato can touch. That melting butter pooling in the center? It gets me every single time.
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It’s my go-to for Thanksgiving, Christmas, Easter, and Sunday dinners when I need a side dish that feels special and feeds a crowd without stress. They make ahead beautifully and reheat incredibly well, which makes them a lifesaver when every burner is already taken. Store covered in the fridge for up to 3 days and reheat gently with a splash of half and half to bring them right back to life.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Southern Mashed Potatoes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making the best mashed potatoes with a southern twist is all about layering flavor and nailing that silky, creamy texture, and these steps walk you through exactly how to do it.
Boil the Potatoes
Add your peeled, washed, and quartered Russet potato pieces to a large pot or pan of salted water and bring to a boil, then reduce to a simmer for approximately 20 to 25 minutes until they’re completely soft, fork-tender, and cooked through.
Russets are the best potatoes here to achieve an ultra-fluffy mash, but Yukon Gold potatoes also work great. Avoid waxy potatoes as they won’t give the silky texture you’re looking for in perfect mashed potatoes. Peeling potatoes with a vegetable peeler is safer than using a knife.
Sauté the Garlic and Onion
Meanwhile, heat oil in a nonstick skillet over medium heat. Add the garlic and saute for 45 seconds, then add the onion and cook until translucent, approximately 5 to 7 minutes. Set aside once done.
Mash and Mix
Drain potatoes in a stainless steel colander and return them to the pan. Start mashing them, then add the sautéed garlic and onion, butter, half-and-half, cream cheese, salt, and pepper.
Continue mashing until you reach your preferred texture. Smooth and creamy is the way to go here. Mashing with a potato masher or a potato ricer makes this step much simpler.
Serve and Garnish
Transfer the creamy mashed potatoes to a serving dish, top with chopped fresh parsley, and serve immediately. Enjoy your southern-style mashed potato!
This delicious mashed potato travels well when kept warm and covered. Cover the dish tightly with foil or a silicone casserole lid before heading out. To keep it warm during transport, wrap the dish in a thick kitchen towel or place it in an insulated casserole carrier.
If it thickens up a little by the time you arrive, stir in a small splash of warm milk or butter and give it a good mix before serving.
Ingredients
- 5 pounds Russet potatoes peeled, washed and cut into quarters
- 2 cloves garlic cloves
- 1 medium medium onion peeled and chopped
- 3/4 cup butter
- ½ cup half and half
- 8 ounces cream cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Parsley to garnish
Instructions
- Bring a large pan of salted water to a boil. Then add your peeled, washed and cut potatoes and bring to a boil. Simmer for approximately 20-25 minutes until soft.5 pounds Russet potatoes
- Meanwhile, heat oil over a medium heat, add garlic and sauté for 45 seconds, add the onion and cook until translucent, approximately 5-7 minutes, then set aside.2 cloves garlic cloves, 1 medium medium onion
- Drain your potatoes in a colander and place them back in the pan. Start to mash your potatoes and then add the garlic and onion, butter, half and half, cream cheese, salt and black pepper. Now mash your potatoes to the texture you prefer (we like ours smooth and creamy). Transfer to a serving dish and add chopped parsley for garnish. Serve immediately. Enjoy your dreamy creamy southern mash!3/4 cup butter, ½ cup half and half, 8 ounces cream cheese, ½ teaspoon salt, ¼ teaspoon black pepper, Parsley
Notes
Nutrition
How to Store Leftovers
If you have leftover mashed potatoes, let them cool completely, then transfer them to an airtight container or cover the bowl tightly with plastic wrap. They’ll stay fresh in the fridge for up to 3 days, so I usually make mashed potatoes ahead of time.
When reheating, warm them gently on the stovetop over low heat or in the microwave in short bursts, stirring in a splash of milk or half and half to bring back that creamy texture.
You can also freeze mashed potatoes for up to 3 months. Portion them into a freezer-safe container, and thaw overnight in the fridge before reheating. Give them a good stir and they’ll come right back together.
What to Serve With Southern Mashed Potatoes
It pairs beautifully with classic comfort food sides. Roasted green beans, buttered corn, glazed carrots, or a crisp garden salad all complement the rich, creamy texture without overwhelming it.
Steamed broccoli or sauteed mushrooms are also a great match if you want something hearty alongside it. For something a little more special, try it alongside a warm bread roll to scoop up every last bit, or serve it as the base under a ladle of rich vegetarian mushroom gravy.
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