Cracker Barrel Mashed Potatoes Recipe

Cracker Barrel Mashed Potatoes Recipe brings American Southern comfort to your table with russet potatoes, creamy margarine, and full-fat milk. These fluffy potatoes are boiled until soft and mashed with plenty of black pepper for a classic side dish.

I’ve tried a few versions of mashed potatoes and this one from the Cracker Barrel tradition is the one I keep going back to because it relies on the starchiness of russets rather than just heaps of cream. The first time I made this, I rushed the draining process and ended up with a soggy mess. Now I always let the spuds steam-dry in the hot pot for a minute to get that thick, restaurant-style texture.

The margarine is doing more work than you’d think here. While many British cooks reach for butter, using margarine gives these a specific richness that stays soft even as they cool on the plate. If you need a solid side dish that pairs with almost any roasted meat, this is the one.

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Cracker Barrel Mashed Potatoes Recipe Ingredients

• 1.1kg (2½ lb) russet potatoes
• 60g (2oz) margarine
• 60ml (2fl oz) full-fat milk, warmed
• 1 tsp salt
• ½ tsp black pepper

How To Make Cracker Barrel Mashed Potatoes Recipe

1. Peel and chop: Use a sharp vegetable peeler to remove all the skin from the potatoes. Cut them into 2.5cm (1-inch) chunks so they cook at the same speed.
2. Boil until soft: Place the chunks in a large pan and cover with cold water and a pinch of salt. Bring to a boil on the hob and cook for about 10–12 minutes until a fork slides into the centre with no resistance.
3. Drain and rest: Pour the potatoes into a colander to drain. Return the potatoes to the hot pan and leave them over a very low heat for two minutes to let the leftover water evaporate.
4. Mash the potatoes: Add the margarine to the hot pan. Use a potato masher to break the chunks down before slowly pouring in the warmed milk. Stir in the salt and pepper and keep mashing until the mixture is fluffy.
5. Serve immediately: Spoon the mash into a warm bowl. Add an extra bit of margarine on top and a final crack of black pepper before taking it to the table.

Recipe Tips

• Choose the right potato. You must use a floury variety like russet or King Edward to get the fluffy texture this recipe is famous for. Waxy potatoes like Charlotte or new potatoes will turn gluey if you try to mash them this much.
• Dry the potatoes thoroughly. Do not skip the step of putting the drained potatoes back on the heat. Any water left in the pan will make the mash runny instead of thick and creamy.
• Warm the milk first. Pouring cold milk into hot potatoes lowers the temperature too fast and stops the fat from mixing in properly. Heat it in a small pan or the microwave until it is just below simmering.
• Use a manual masher. Avoid using a food processor or blender for this recipe. High-speed blades break the starch granules and turn the potatoes into a sticky paste rather than a light mash.
• Keep it warm. If you aren’t serving them right away, put the lid on the pan and wrap it in a thick tea towel. They hold their heat well for about 20 minutes if the air is kept out.

What To Serve With Mashed Potatoes

These potatoes are the natural partner for a slow-cooked pot roast or thick slices of meatloaf. The black pepper in the mash stands up well to rich brown gravies and savoury meat juices.

For a lighter meal, try them alongside grilled sausages or a piece of fried white fish. A pile of buttered garden peas or some honey-glazed carrots adds the right amount of colour to the plate.

How To Store Mashed Potatoes

• Fridge: Wait for the potatoes to cool completely before moving them to an airtight container. They will stay fresh for up to three days. Keep them away from strong-smelling foods like onions as the fat in the mash absorbs scents.
• Reheat: The best way to reheat these is in a saucepan over a medium heat with an extra splash of milk. Stir them constantly so the bottom doesn’t scorch or stick. You can use a microwave on high for two minutes, but you must stir them halfway through to avoid cold spots.
• Freeze: You can freeze mashed potatoes for up to two months in a freezer-safe bag. Press the bag flat so it thaws faster when you need it. Defrost them in the fridge overnight before reheating on the hob with a bit of extra margarine to bring back the fluffiness.

Cracker Barrel Mashed Potatoes Recipe Nutrition Facts

• Calories: 215kcal
• Protein: 4g
• Fat: 9g
• Carbohydrates: 31g
• Sugar: 2g
• Sodium: 480mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Banana Pudding Recipe
• Cracker Barrel Sprout and Kale Salad Recipe
• Cracker Barrel Chicken Fried Chicken Breast Recipe