Southern Mash

Southern mash is creamy, buttery, and the ultimate comfort food. I love how rich and fluffy it turns out, with cream cheese adding a tangy depth that takes mashed potatoes to the next level. It’s the kind of side dish that feels at home on a holiday table but is easy enough for any weeknight meal.

Why You’ll Love This Recipe

I like this recipe because it’s indulgent yet simple. The potatoes are smooth and velvety, while garlic and onion add just the right amount of flavor without overpowering. I also appreciate how well this mash pairs with just about anything  roast chicken, barbecue, or holiday turkey. It’s a dish I know will always be a crowd-pleaser.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

5 pounds Russet potatoes, peeled, washed, and cut into quarters
1 medium onion, peeled and chopped
2 garlic cloves
½ cup half and half
3/4 cup butter
½ teaspoon salt
8 ounces cream cheese
¼ teaspoon black pepper
Parsley to garnish

Directions

1. I place the potatoes, onion, and garlic in a large pot, cover them with water, and add a pinch of salt. I bring it to a boil and cook for 20–25 minutes, until the potatoes are fork-tender.
2. I drain the potatoes and return them to the pot. I add butter, cream cheese, and half and half, then mash until smooth and creamy.
3. I season with salt and black pepper to taste.
4. I spoon the mash into a serving bowl, garnish with parsley, and serve warm.

Servings and Timing

This recipe makes about 10 servings. It usually takes me 15 minutes to prepare and 25 minutes to cook, so the total time is around 40 minutes.

Variations

Sometimes I add roasted garlic instead of fresh for a sweeter, deeper flavor. For a tangier version, I stir in sour cream. I also like topping the mash with shredded cheddar when I want something extra indulgent.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them on the stovetop with a splash of half and half to bring back the creaminess. These potatoes also freeze well I spread them in a freezer-safe dish, wrap tightly, and reheat in the oven.

FAQs

Can I use a different type of potato?

Yes, Yukon Golds work great for a creamier mash, though I like Russets for their fluffy texture.

Do I have to use cream cheese?

No, but I love the richness it adds. Sour cream or mascarpone also work well.

Can I make this mash ahead of time?

Yes, I prepare it a day ahead, refrigerate it, then reheat in the oven with a little extra butter on top.

How do I make the potatoes extra smooth?

I use a potato ricer or food mill for an ultra-creamy texture.

Can I make this dairy-free?

Yes, I substitute dairy-free butter, plant-based cream cheese, and a nondairy milk alternative.

Do I need to sauté the onion first?

No, I cook it along with the potatoes so it blends in smoothly.

Can I add herbs to the mash?

Yes, fresh chives, rosemary, or thyme mix in beautifully.

How can I make it lighter?

I reduce the butter and cream cheese and use milk instead of half and half.

What can I serve this with?

I like it alongside fried chicken, roast beef, or holiday turkey with gravy.

Can I freeze mashed potatoes?

Yes, I freeze them in portions and reheat in the oven or on the stove with a splash of cream.

Conclusion

I love how Southern mash turns simple potatoes into a rich, flavorful side dish that always feels special. Creamy, buttery, and comforting, it’s the kind of recipe that everyone looks forward to digging into. Whether I serve it on a holiday or just with a weeknight meal, it’s always a hit.

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