Classic Southern Mashed Potatoes

Okay, I am going, to be honest, I always made potatoes from the box… Until I met Josh, well, until I met his grandmother. She schooled me in the ways of making great smashed, mashed, and loaded potatoes! This was over 10 years ago and the recipe has evolved since then.

**This recipe usually serves 2-4 people**


  • 1 (32oz) Carton of Chicken Broth
  • 3 Russet Potatoes Peeled and cubed
  • 3 tbsp butter
  • 1/4 cup Milk
  • 2-3 tbsp Sour Cream
  • 1 tbsp minced Garlic
  • 1/4 Cup Cheddar Cheese (or your favorite)
  • Salt and Pepper to taste
  1. Pour broth into a medium-sized soup pan. Place peeled and cubed potatoes in the broth. Bring to a boil.
  2. Reduce heat to a simmer and let cook until potatoes are completely soft.
  3. Drain potatoes.
  4. Keep the potatoes in the pan (if you use a colander just add them back to the pan) and add butter. Mash potatoes until smooth.DSC_0493
  5. Add milk, sour cream, garlic, and Cheese. Mix until incorporated.
  6. Salt and pepper to taste.DSC_0497DSC_0498

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