PIONEER WOMAN MASHED POTATOES RECIPE RECIPES

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PIONEER WOMAN'S DELICIOUS, CREAMY MASHED POTATOES RECI…



Pioneer Woman's Delicious, Creamy Mashed Potatoes Reci… image

This is a great recipe from the Pioneer Woman. She says it especially great at Thanksgiving because you can make it a day ahead of time and just remove it from the refrigerator on Thanksgiving to bake. She also loves butter and often uses more than the recipe calls for. It is delicious!

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield 10 serving(s)

Number Of Ingredients 7

5 lbs potatoes, Russet or 5 lbs yukon gold potatoes
3/4 cup butter, softened (or more)
8 ounces cream cheese, softened
1/2-3/4 cup half-and-half
1/2-1 teaspoon seasoning salt
1/2-1 teaspoon black pepper
1/4 cup butter (optional)

Steps:

  • Peel potatoes and rinse off. Cut them in half or quarters into about the same size and place in saucepan and cover with water. Bring to a boil over high heat. Reduce heat, cover and cook until just done. Drain potatoes into a colander. Shake off the excess water from potatoes and return them to the saucepan you cooked them and place back on the burner. Turn the heat on low and mash potatoes.
  • Turn the heat off and slice in the softened butter and cream cheese. Next add the half and half-start with 1/2 cup, then add more if needed, seasoned salt and pepper. Mash everything together. Add more half and half and seasoning if needed. PW says try not to oversalt but definitely don't undersalt!
  • Spread mashed potatoes into a greased baking dish. If you like, slice 1/4 cup butter into pats and place on top of the poatatoes. (Pioneer Woman says you can never have enough butter.). Cover the dish.
  • At this point you can bake it in a 350 degree oven for 20 to 30 minutes or cover and refrigerate a day or two. If refrigerated, remove an hour before baking so the center can warm up and then bake as directed. PW says to bake it covered but she has baked it uncovered with no problems.

Nutrition Facts : Calories 390.6, FatContent 23.2, SaturatedFatContent 14.1, CholesterolContent 66.1, SodiumContent 213.1, CarbohydrateContent 41.2, FiberContent 5, SugarContent 2.5, ProteinContent 6.5

BEST MASHED POTATOES RECIPE - THE PIONEER WOMAN



Best Mashed Potatoes Recipe - The Pioneer Woman image

A little half and half makes these creamy mashed potatoes just right. Bonus: You can make this recipe ahead of time and simply warm when ready to serve.

Provided by Ree Drummond

Categories     Thanksgiving    comfort food    dinner    side dish    snack

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield 10 servings

Number Of Ingredients 6

5 lb.

russet or Yukon Gold potatoes

3/4 c.

butter

1

package (8 oz.) cream cheese, softened

1/2 c.

(to 3/4 cups) half-and-half

1/2 tsp.

(to 1 teaspoon) Lawry's Seasoned Salt

1/2 tsp.

(to 1 teaspoon) black pepper

Steps:

  • Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart. Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients. Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper. Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

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  • At this point you can bake it in a 350 degree oven for 20 to 30 minutes or cover and refrigerate a day or two. If refrigerated, remove an hour before baking so the center can warm up and then bake as directed. PW says to bake it covered but she has baked it uncovered with no problems.
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A little half and half makes these creamy mashed potatoes just right. Bonus: You can make this recipe ahead of time and simply warm when ready to serve.
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