Southern Mashed Potatoes: The 2 Essential Steps

There’s something incredibly comforting about a spoonful of perfectly creamy mashed potatoes. For years, I struggled to get that elusive, smooth texture – mine often came out a bit gluey or disappointingly lumpy. But after much experimentation and more than a few kitchen mishaps, I finally cracked the code to truly exceptional Southern Mashed Potatoes. It turns out, the secret isn’t in a laundry list of fancy ingredients, but rather two very specific, often overlooked, steps. If you’re ready to leave behind bland, bumpy spuds and elevate your side dish game, you’re in the right place.

Why You’ll Love This Dish

Southern Mashed Potatoes aren’t just any mashed potatoes; they’re a whole experience. This recipe isn’t about just mashing cooked potatoes; it’s about creating a side dish that’s rich, luxurious, and unbelievably smooth

Grandma’s Comforting Chicken Noodle Soup

This comforting chicken noodle soup is packed with tender chicken, wholesome vegetables, and hearty egg noodles, perfect for a cozy meal.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 6 people

Calories 350 kcal

Equipment

• Large pot or Dutch oven

Ingredients

  

Main Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts cut into 1-inch cubes
• 1 cup carrots chopped
• 1 cup celery chopped
• 1 cup yellow onion chopped
• 2 cloves garlic minced
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1 bay leaf
• 4 ounces egg noodles
• 1/4 cup fresh parsley chopped (for garnish)

Instructions

 

Cooking Steps

• Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken cubes and cook until lightly browned on all sides, then remove and set aside.
• Add carrots, celery, and onion to the pot and cook until softened, stirring occasionally.
• Stir in minced garlic and cook for one minute until fragrant.
• Pour in chicken broth, then stir in dried thyme, dried rosemary, black pepper, and bay leaf. Bring the mixture to a simmer.
• Return the cooked chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is cooked through.
• Increase heat to medium-high and add egg noodles. Cook according to package directions, usually 5-7 minutes, until tender.
• Remove the bay leaf before serving the soup.
• Ladle the hot soup into bowls and garnish with fresh parsley.

Notes

For extra flavor, you can roast the chicken bones before making a homemade broth. Adjust seasoning to taste and feel free to add other favorite vegetables like peas or corn.