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  • Writer's pictureDaniel Conklin

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!


Cooking Tips:

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.


Cornbread Ingredients

  • 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.

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