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Home » Recipes » Sides

Mom’s Secret Ingredient Mashed Potatoes

Stacey – November 20, 2019 – 98 Comments

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Served Mashed Potatoes in bowl

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My mom makes the absolute best mashed potatoes. The BEST!  And she taught me all of her tips and tricks for perfectly flavorful mashed spuds early on. As a kid, it was one of those easy things I could help with. So that was always my job at supper time. And I guess I figured everyone made them the exact same way.   

Serving of Mashed potatoes in bowlUntil one day I was making mashed potatoes and Heather walked into the kitchen to see me add a huge dollop of mayonnaise to the mashed potatoes and she immediately asked me if I was crazy.

Yep. Mayonnaise. 

Now she had been eating Mom’s and my mashed potatoes forever, but somehow she never realized we were adding mayo to them.  

Now before all the mayo haters start… these don’t taste anything like mayo at all.  Not even a little bit. 

Mashed Potatoes topped with butter and black pepper

The mayo gives the mashed potatoes a smooth, velvety texture, and tons of extra flavor. Add in some milk and butter and you’ve got a winning mashed potato recipe in my book.  

Now let’s talk about that mayo for a sec… Y’all know Duke’s is my mayo of choice.  The tangy flavor of Duke’s pairs perfectly with the potatoes. But most mayos will work.  That is, unless they’re sweet.  Mayos with a sweeter profile and things like Miracle Whip just don’t do well in this recipe.  No one wants sweet mashed potatoes.  So I’d avoid those if I were you.  

Top view of Mashed Potatoes with butter and black pepper

A few tips for perfect mashed potatoes:

  • Choose starchy potatoes like Russets. Yukon Gold work well, too. 
  • Make sure to cook in salted water.  It’s hard to get the salt right after they’re cooked.
  • Be cautious not to over mix. Growing up we always used a hand mixer to mix them. And while I mostly opt for a traditional masher, ricer, or food mill these days, there are still times I use my mixer.  Just be cautious not to over mix or they’ll turn to paste.  

Finish these babies with a little extra melted butter and a healthy sprinkling of black pepper (just like Mom always does) and you’ve got a seriously delicious side that goes with just about anything.  

Go ahead.  Give these mayo taters a spin.  You’re gonna love them!  Y’all enjoy!  

Top view of Mashed Potatoes with butter and black pepper
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4.47 from 15 votes

Recipe Card

Mom's Secret Ingredient Mashed Potatoes

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Author Stacey Little | Southern Bite

Ingredients

  • 2 pounds Russet potatoes
  • 2 teaspoons salt
  • 4 tablespoons unsalted butter
  • 1/3 cup mayonnaise
  • 1/3 cup milk
  • salt
  • pepper

Instructions

  • Wash, peel, and cut the potatoes into 1-inch cubes. (You'll want them to be as close in size as possible so they cook evenly.) Place the potatoes into a large pot and just cover with water. Add 2 teaspoons of salt and bring to a boil. Reduce the heat to a low boil, stirring occasionally, and cook for 15 to 20 minutes or until the potatoes are tender when pierced with a fork.
  • Drain the potatoes and return them to the pot. Add the butter, mayonnaise, and milk. Use a potato masher to mash the potatoes to your liking. (You can also use a hand mixer to mash the poatotes, just be cautious not to over mix or they may become paste-like.) Mix well. Add more milk if necessary to get them to a smooth consistency. Add salt and pepper to taste. Serve with melted butter on top, if desired.
Top view of Mashed Potatoes with butter and black pepper
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  1. Allie

    November 26, 2022 at 7:42 pm

    Your recipes, personality, and likability are awesome – love your style and everything completely! However, the ads on your site are so hideous and overwhelming I simply can’t stand the frustration any more. You should try (on your iPhone) looking around your site sometimes. Honestly, it is horrible. Many warm thoughts to you and your beautiful family – you’re so much better than these ridiculous adds allow you to show.

    Reply
    • Stacey

      November 29, 2022 at 10:29 am

      I appreciate the comments, Allie! I know they can be frustrating, but we’ve got to have them to keep the site running. I actually use my site on my iPhone nearly every single day. Have you tried closing the ads that seem to bother you? Are you having problesm with particular locations of ads?

      Reply
  2. Elizabeth

    November 21, 2022 at 10:12 pm

    My daddy taught me that “secret” almost 50 years ago. I don’t know where he learned it, because his mama was strictly a butter and hot milk (whole milk with a splash of extra cream) person when it came to making mashed potatoes.
    Sometimes I add the mayo; sometimes I make them Grandma’s way…it’s all good, in my book.

    Reply
    • Stacey

      November 22, 2022 at 9:10 am

      I’ve been known to do them both ways, too. 🙂

      Reply
  3. J. C. Manuel

    November 21, 2022 at 5:26 pm

    Stacey – I’m right there with you on the mayo…….been adding for years (Dukes too)! Of course, I was also introduced many years ago to smearing mayo on my cornbread instead of butter. Been in love with this combo ever since!
    Could it be a “southern thang”??……..I was born/raised til 16 in AL.

    Reply
    • Stacey

      November 22, 2022 at 9:11 am

      We’re big mayo fans at our house, too! It feels pretty “southern,” right!?

      Reply
  4. DR. TY HOOPER

    November 21, 2022 at 4:03 pm

    GREAT CALL USING THE MAYO, THANKS STACEY

    Reply
    • Stacey

      November 22, 2022 at 9:12 am

      Thank you!

      Reply
  5. Linda J

    November 21, 2022 at 3:49 pm

    I will try the mayo next time I make mashed potatoes. Usually I use butter, cream cheese and sour cream. Makes the smoothest mash.

    Reply
    • Stacey

      November 22, 2022 at 9:12 am

      We sure love them with the mayo!

      Reply
  6. Sheri Scott

    November 21, 2022 at 3:15 pm

    I’ve always made my mashed potatoes the exact same way!!
    You’re right, they’ve always been the best!!

    Reply
    • Stacey

      November 21, 2022 at 3:20 pm

      They’re so good! 🙂

      Reply
  7. Carolyn Carter

    November 21, 2022 at 2:04 pm

    I’ve been adding mayofor many years and yes it’s all that and more. Love your recipes. Thanks millions

    Reply
    • Stacey

      November 21, 2022 at 2:33 pm

      Thanks, Carolyn!

      Reply
  8. Sand Lopez

    October 28, 2022 at 6:30 pm

    I always took leftover mashed potatoes, put in fridge. Next day add boiled egg, best foods mayo, mustard , s&p , yellow onion & dillpickle…..quick & yummy potato salad.(my mashed lotatoes, i use pureed garlic, sour cream, butter usually dont need cream or milk. ENJOY…

    Reply
    • Stacey

      October 31, 2022 at 8:52 am

      Sounds great! and VERY Southern!

      Reply
  9. Suzanne

    June 24, 2022 at 6:00 pm

    I had a lady in my church that would bring mashed potatoes to every cover dish. I just loved them and she shared her secret…it was 1 tsp of baking powder as her last add in. I do it to this day. So good. Going to try the mayo next! Thanks!!

    Reply
    • Stacey

      June 27, 2022 at 10:36 am

      I’ll have to try it! Thanks for the tip!

      Reply
  10. Margi

    January 16, 2022 at 11:40 am

    Love, love, love mashed potatoes. But, isn’t there always a but, daughter has been tested in 2020 and she has almost an epi pen allergy to eggs. So no mayo, which she loves. We tried the vegan. No go there. Been using cream cheese and it’s good. She also has an allergy to all pork products. Planning holidays meals has become a real ‘treat’. Son, who lives across country, also has an aversion to mayo. I love the stuff and local store is now carrying the large size Duke’s. Bought a jar and has used it once prior to our tornado so without power for 10 days had to throw it out. Hurt my heart to toss all that food. So hopefully they’ll soon restock the Duke’s.

    Reply
    • Stacey

      January 18, 2022 at 12:19 pm

      That certainly does present come challenges!

      Reply
  11. Juilia

    November 29, 2021 at 6:38 pm

    I did not like this recipe at all, mayo should not be in mashed potato! I’m very upset this was the secret ingredient.
    -Julia

    Reply
    • Stacey

      November 30, 2021 at 3:42 pm

      We’re quite big fans of mayo in mashed potatoes at our house. In fact, they rarely exist without may. Sorry you didn’t enjoy it.

      Reply
      • - Monique

        September 11, 2022 at 7:51 pm

        Loved, loved, loved it! Thank you!!!

        Reply
        • Stacey

          September 12, 2022 at 10:43 am

          LOVE this!

          Reply
  12. Shery B

    November 19, 2021 at 9:32 am

    Can I try this with a vegan mayo and oatmilk or almond milk? I have a grandson who’s allergic to dairy and a vegan adult son.

    For the rest of us, I’ll do the full fat, great-tasting mashed potatoes! =)

    Reply
    • Stacey

      November 19, 2021 at 10:08 am

      You can certainly try it. I don’t have much experience with vegan mayo, but the almond or oat milk will work just fine. I would imagine the vegan mayo would, too. Just can’t say for sure.

      Reply
  13. Barbara C Young

    July 15, 2021 at 3:19 pm

    Thank you. Going to try the mayo. I use cream cheese in mine but I have never used mayo. Thank you.

    Reply
    • Stacey

      July 15, 2021 at 3:50 pm

      I do it both ways, but sure love the mayo since it’s the way my mother did it. Enjoy!

      Reply
  14. JANE SMITH

    February 2, 2021 at 12:13 pm

    Real, oven baked potatoes with the crispy skin are also great with some mayo along with the butter.
    Princess Fergie talked about this on Oprah one time, ironically, while she was still the Weight Watchers representative.

    Reply
    • Stacey

      February 2, 2021 at 1:47 pm

      That sounds delicious!!

      Reply
  15. Tom

    November 10, 2020 at 1:41 pm

    Hi Stacey thanks for the mayo tip.
    Something I learned over the years sounds crazy but try boiling your potatoes in a chicken broth or Stock along with some bacon grease to kick it up to a whole new Southern flavor.
    Just a thought let me know what you think?

    Reply
    • Stacey

      November 10, 2020 at 2:00 pm

      That sounds amazing! I will try it for sure!

      Reply
  16. Suzanne Kingsley

    July 29, 2020 at 5:36 pm

    Did you know that mayonnaise is also a wonderful addition to cornbread? Especially if I don’t have buttermilk. Just saying.

    Reply
    • Stacey

      July 30, 2020 at 1:20 pm

      I did! In fact, it’s the secret ingredient in my Jazzed-up Jiffy Muffin recipe.

      Reply
    • Karin

      November 20, 2022 at 2:46 pm

      I’ve been wanting to make my cornbread moister. I bet mayo kicks it up a notch. How much mayo do you put in your Cornbread batter?

      Reply
      • Stacey

        November 21, 2022 at 2:41 pm

        Even just a few tablespoons will help.

        Reply
      • Suzanne L Kingsley

        November 23, 2022 at 7:50 pm

        About a 1/4 cup usually does it, unless I’m making a big batch, then i use 1/2 cup.

        Reply
  17. Dianne Pinyan

    June 12, 2020 at 7:05 pm

    Did you know that Sauers and Duke mayo are made by the same company. Sauers is 1/2 the price of Duke and tastes the same (to me). Just thought you might like to know.

    Reply
    • Stacey

      June 19, 2020 at 11:42 am

      Thanks, Dianne! I did know that and often use Sauers when I can’t find Dukes. I don’t find the flavor exact, but they are very close.

      Reply
  18. Joan Osborne

    June 12, 2020 at 11:59 am

    We love adding Dukes mayo to our mashed potatoes. Adds so much deliciousness.

    Reply
    • Stacey

      June 19, 2020 at 11:22 am

      Nothing quite like Duke’s!

      Reply
  19. Virginia

    December 16, 2019 at 12:16 am

    I make my mashed potatoes with 5 pounds of red potatoes, 2 8 oz blocks of cream cheese and 2 sticks of butter. Add milk if needed. They are yummy.

    Reply
    • Stacey

      December 16, 2019 at 10:52 am

      Yum!

      Reply
  20. Colin

    November 22, 2019 at 7:35 pm

    I like to add plenty of chopped parsley with the milk and butter with black and white pepper.

    Reply
    • Stacey

      November 26, 2019 at 12:42 pm

      Yum! Sounds like some seriously delicious additions!

      Reply
  21. Jacqueline

    November 21, 2019 at 1:00 pm

    For the Holidays, I’ve added some Bouirson cheese to my taters. It makes them taste amazing!

    Reply
    • Stacey

      November 22, 2019 at 2:16 pm

      Yum! Great idea!!

      Reply
  22. Delia

    November 21, 2019 at 11:23 am

    Good delicious

    Reply
    • Stacey

      November 22, 2019 at 2:16 pm

      Thanks!

      Reply
  23. Linda Clark

    November 21, 2019 at 10:31 am

    Oh Stacy, I grew up eating mashed potatoes made with mayonnaise, butter, salt, pepper & milk. Several family members & friends still do theirs with mayo. Nice to know many others do also. Chrassie is right, warm milk and room temperature real butter!!

    Reply
    • Stacey

      November 22, 2019 at 2:16 pm

      Yum!!

      Reply
  24. Chrissie

    November 21, 2019 at 10:09 am

    We have always used mayo too! Another hint from my mom… Warm the milk slightly so it’s room temp – not cold right out of fridge! Everyone LOVED her mashed… and now mine ????

    Reply
    • Stacey

      November 22, 2019 at 2:17 pm

      Thanks for the tip! Any idea why that seems to work better?

      Reply
      • Mary

        November 21, 2022 at 2:18 pm

        I’ve read that adding cold ingredients to the hot potatoes can cause lumps.

        Reply
        • Stacey

          November 21, 2022 at 2:33 pm

          I’m not sure I’ve ever had that experience. Hmmm…

          Reply
  25. Katee

    November 21, 2019 at 8:29 am

    I also use mayo in my mashed potatoes, NO milk, just butter, pepper and mayo. No one here even asks how I do them, they just enjoy!

    Reply
    • Stacey

      November 22, 2019 at 2:18 pm

      That’s all that matters, right!?

      Reply
  26. Sara C Long

    November 21, 2019 at 5:47 am

    Oh my goodness, I thought I was alone using mayo with milk, butter, salt, pepper and garlic salt, taught to my by my Mama!
    Absolutely the best mashed potatoes ever!!!

    Reply
    • Stacey

      November 22, 2019 at 2:19 pm

      I couldn’t agree more! So delicious!!

      Reply
  27. Kathy Ganster

    November 20, 2019 at 8:23 pm

    My secret is cream cheese, sour cream, butter, and milk.

    Reply
    • Stacey

      November 22, 2019 at 2:21 pm

      I have a recipe with cream cheese on here too! Love them both. I guess it just depends on what I’m serving them with.

      Reply
  28. Donna Mitchell

    November 20, 2019 at 7:19 pm

    This is exactly how my mama taught me to make them Today would have been her 98th birthday so this is kind of like a little message from her. Thank you

    Reply
    • Stacey

      November 22, 2019 at 2:22 pm

      How sweet! Love how God sends us those little reminders!

      Reply
  29. Bethany Thompson

    November 20, 2019 at 7:17 pm

    I add sour cream and if I have it handy some cream cheese. Also, when I melt the butter to add, I put the milk I’m adding to them in with the butter, so it’s not cold. Nothing against Duke’s–hey, I eat it on bread–mayonnaise sandwiches are one of those comfort foods for me–YUM!

    Reply
    • Stacey

      November 22, 2019 at 2:22 pm

      Love them with cream cheese too!

      Reply
  30. Donna

    November 20, 2019 at 6:33 pm

    My mom has always used mayo too! She also adds a healthy pinch of baking powder….it adds extra fluff…you can’t taste it.

    Reply
    • Stacey

      November 22, 2019 at 2:23 pm

      Interesting! I’ll have to give that try for sure! Thanks for sharing!

      Reply
  31. Angie Jerrell

    November 20, 2019 at 6:11 pm

    Yes ma’am! Mayo and sometines a tablespoon or two of hidden valley racnh powder with mayo! Delish! Now on low carb so it is avocado oil and freshbgrated garlic. Thanks for sharing.

    Reply
    • Stacey

      November 22, 2019 at 2:24 pm

      Love the ranch idea!

      Reply
  32. OSCAR MANCILLA

    November 20, 2019 at 6:07 pm

    My secret is add spinach. In a blender add spinach and hot water ( no much ) enough to blend them. Then add this mix to the mash potatoes. And you will have a Spinach Mash Potato. Delicioso. My Peruvian mother recipe. Enjoy

    Reply
    • Stacey

      November 22, 2019 at 2:24 pm

      What a great way to get those veggies in!

      Reply
  33. Janene M

    November 20, 2019 at 5:59 pm

    I will definitely give these a try! I am a recent convert to Duke’s, it has only recently been available in my area. I’ve seen folks talking online about how good Duke’s is and I wandered what all the fuss was about. I have used Hellman’s for a long time. I didn’t figure Duke’s would be any better. So one day while shopping, lo and behold there it was on the shelf. I thought, ok let’s give it a whirl and see what all the hoopla was about. Well I was wrong, Hellman’s isn’t better than Duke’s! So there’s a new mayo in my house!

    Reply
    • Stacey

      November 22, 2019 at 2:25 pm

      Ha! I’m the same way! Once you try Duke’s, there’s no going back.

      Reply
    • Jack Denman

      November 22, 2021 at 10:08 pm

      Dukes is good I recently started buying a Brand called Blue plate it’s my new favorite.

      Reply
  34. Susan Miller

    November 20, 2019 at 4:06 pm

    The secret ingredient may be mayonnaise, but the little lakes of butter all over the top make them look pretty darn delicious, too!

    Reply
    • Stacey

      November 22, 2019 at 2:25 pm

      Ha! Thanks, Susan! They certainly help, right?!?

      Reply
  35. Mellie

    November 20, 2019 at 3:19 pm

    This secret is awesome! The only thing is, that I take very good care of my pots and pans, so I use my stainless steel pot to make my mashies in. I would hate to ruin my non-stick by using a masher( the plastic ones are useless) or my mixer. These potatoes are bomb!!!

    Reply
    • Stacey

      November 22, 2019 at 2:27 pm

      Thanks, Mellie!

      Reply
  36. Betsy Young

    November 20, 2019 at 1:36 pm

    Glad to see you know about adding Duke’s Mayo to your mashed potatoes. I’ve been doing this for years, but I also add the leftover from the packet of Buttermilk Ranch Dressing mix. You don’t want too much. I often have one of those packets curled up in a drawer and it was only natural to reach for it one day, and Voila! Start with a teaspoon or less until you get it to your taste.

    Reply
    • Stacey

      November 22, 2019 at 2:28 pm

      Yum! Sounds like a great addition! Seem like I remember Mom adding a little ranch in her’s a time or two as well.

      Reply
  37. Aileen

    November 20, 2019 at 12:56 pm

    I wonder what the difference between cream cheese and mayo would be in the mashed potatoes? I’ve never tried the mayo in it but it sounds good. And I always have Duke’s! I normally don’t like mayo but I love Duke’s.

    Reply
    • Stacey

      November 22, 2019 at 2:29 pm

      They certainly add tons fo flavor but in different ways. I also have a cream cheese mashed potato recipe on here.

      Reply
  38. Kammie

    November 20, 2019 at 12:44 pm

    My secret is a big dollop of sour cream. Probably about the same as mayo. Makes it so good!

    Reply
    • Stacey

      November 22, 2019 at 2:29 pm

      Yum!!

      Reply
  39. Helen

    November 20, 2019 at 12:31 pm

    My best friend told me about the mayonnaise 20 yrs ago and it’s still a big hit!

    Reply
    • Stacey

      November 20, 2019 at 12:32 pm

      It just makes them so smooth and creamy! Love to hear you’re in on the secret! 🙂

      Reply
      • Lori Walters

        November 21, 2019 at 7:21 pm

        We’ve used mayo for years as well however those smashed taters need garlic in them to grace my plate!!

        Reply
        • Stacey

          November 22, 2019 at 2:15 pm

          I do love to add some roasted garlic from time to time.

          Reply
    • Nancy

      November 20, 2019 at 6:18 pm

      I have a mayo hater in my house. He won’t eat anything if he finds out mayo has been anywhere near it. I use sour cream. It probably gets the same result.
      I also use sour cream instead of mayo to make ranch dressing. Just use a little milk to get the desired consistency.

      Reply
      • Stacey

        November 22, 2019 at 2:23 pm

        What are we gonna do with the mayo-hatin’ folks!??!

        Reply
        • Gail Herbest

          March 10, 2021 at 9:52 pm

          I will give these a try soon but there is not a soul on earth that hates Mayo and Mustard ans much as me, so I am taking you at yur word that you cannot taste it at all 🙂

          Reply
          • Gail Herbest

            March 10, 2021 at 9:53 pm

            Excuse all Typo’s

          • Stacey

            March 11, 2021 at 8:37 am

            No worries!

          • Stacey

            March 11, 2021 at 8:37 am

            Ha! Hope you enjoy them! 🙂

      • Potato addict

        June 12, 2020 at 5:22 pm

        Never tried the dollop of Mayo as all my compliments have come from a (substituted) dollop of SOUR CREAM and 1/4 cup of milk, mashed with liberal butter and garlic salt added with a final hand-spoon whipping. Be prepared to gain weight!

        Reply
        • Stacey

          June 19, 2020 at 11:43 am

          The best food is rarely fat free! 🙂

          Reply
    • Paula R

      November 20, 2019 at 10:40 pm

      I have been using mayo in mine for about 30 years. It is the best!! My kids get mad if I use anything other than Kraft mayo.

      Reply
      • Stacey

        November 22, 2019 at 2:20 pm

        They are so creamy and delicious!

        Reply

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