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Southern Mashed Potatoes

Southern mashed potatoes are simmered until fork-tender, then mashed with butter and warm milk for a creamy, mostly smooth texture. A little black pepper and kosher salt finish this simple stovetop side dish.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 lb russet potatoes peeled and cut into 1 1/2-inch chunks
  • 2.5 tsp kosher salt divided
  • 6 tbsp unsalted butter cut into pieces
  • 0.75 cup whole milk
  • 0.25 tsp black pepper

Method
 

  1. Put the potatoes in a 5-quart pot and cover with cold water by 1 inch; add 2 teaspoons of the salt.
  2. Bring to a boil over high heat, then reduce the heat and simmer for 15–20 minutes, until the potatoes are easily pierced with a fork.
  3. Drain the potatoes and return them to the pot.
  4. Set the pot over low heat for about 1 minute, shaking gently, to let excess moisture evaporate.
  5. Warm the milk in a microwave-safe cup for 30–45 seconds, until warm but not boiling.
  6. Add the butter to the potatoes and mash until mostly smooth.
  7. Gradually mash in the warm milk until creamy.
  8. Stir in the remaining 1/2 teaspoon salt and the pepper, and serve warm.

Notes

For the creamiest texture, mash while the potatoes are still hot and add the warm milk gradually. Refrigerate leftovers for 3–4 days; freezing is not recommended because the potatoes may turn grainy. For a dairy-free version, use plant-based butter and unsweetened plant milk.