Southern Style Mashed Potatoes

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"To me,these are the real deal traditional type potatoes that are served in the South. This recipe is based upon the type of potatoes I grew up eating.You could use regular milk,but I feel the evaporated milk gives the potatoes a richer flavor.And as always with my recipes,adjust the seasonings according to your own tastes. " Keep Smiling :)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (224.4 g)
  • Calories 265
  • Total Fat - 12.4 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 32.7 mg
  • Sodium - 713.7 mg
  • Total Carbohydrate - 35.5 g
  • Dietary Fiber - 2.7 g
  • Sugars - 2.2 g
  • Protein - 4.9 g
  • Calcium - 54.9 mg
  • Iron - 1.8 mg
  • Vitamin C - 10.7 mg
  • Thiamin - 0.2 mg

Step 1

In a medium sized saucepan,add potatoes and enough water to cover the potatoes.

Step 2

Cover with a lid that has been slightly tilted to let steam escape,cook over medium heat until almost fork tender.

Step 3

When done,drain and return to pan,then mash with potato masher until potatoes are " mealy "(slightly dry) looking.

Step 4

Add the milk a bit at a time,and mash until the right consistency is reached.

Step 5

Then stir in butter,salt,and pepper (at this time taste, and adjust seasonings if needed).

Tips & Variations


  • A potato masher

Related

Deepster

Shapes, I have made this recipe thousands of times. I thought my mom was the only person who insisted on evaporated milk in mashed potatoes, as well as anything else that called for milk. She did however give them a quick whirl with an electric mixer, but be careful if you do this 'cus they can turn to glue. Of course, she never used paprika, but everything else is exact.

review by:
(1 Dec 2013)

QueenBea

I made this using almond milk and margarine and it worked perfectly. This is a great tasting tater recipe that will be seeing repeats. Thanks for sharing ;)

review by:
(30 Nov 2013)