Southern Mashed Potatoes
Mashed potatoes are the perfect side dish for any dinner! Sometimes I eat them alone.
What do you use to carry potatoes? -a Tater Tote!
1. Cut your potatoes into walnut-size pieces, this will allow them to cook evenly and makes boiling easier.
2. Gravy is optional but trust me, you won't need it.
3. I prefer to make my own fresh bacon crumbles but you can also use store-bought bacon bits. Hormel bacon bits are a great option.
4 Red Potatoes; peeled and sliced
2 Russet Potatoes; peeled and sliced
½ Cup Whole Milk, warm
⅓ Cup Bacon, crumbled
8 Tbsp. Butter (1 whole stick) at room temperature
2 Tbsp. Green Onion, chopped (optional but you may also use Parsley)
2 Tsp. Minced Garlic
2 Tsp. 'Season-All'
1 Tsp. Onion Powder
1 Tsp. Black Pepper
Boil chopped potatoes until soft, about 10-15 minutes
Drain potatoes and place them in a large bowl.
Add warm milk and let it rest for 3-5 minutes
Next, add minced garlic and butter to the potatoes and lightly mash to combine.
Add in bacon, green onion, and all of your seasonings; mash until you have the consistency that you prefer.
*You can always add more warm milk if you prefer creamier potatoes but I like mine slightly chunky.