PIONEER WOMAN RANCH MASHED POTATOES RECIPES

Name: Delicious, Creamy Mashed Potatoes
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 10 servings
Ingredients: 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

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

Ingredients

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.

PIONEER WOMAN MASHED POTATOES RECIPE - FOOD FANATIC

Pioneer Woman Mashed Potatoes Recipe - Food Fanatic image

This famed Pioneer Woman mashed potatoes recipe is the perfect side dish! This is hands down the best mashed potatoes recipe we've ever tried.

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield 10

Number Of Ingredients 6

Ingredients

5 pounds potatoes
3/4 cup butter
8 ounces cream cheese, softened
3/4 cup cream
1/2-1 teaspoon lawry's seasoned salt
1/2-1 teaspoon black pepper

Steps:

Peel and cut potatoes into pieces that are about equal size. Bring a large pot of water to a simmer and mix in the potatoes. Bring to a boil and cook for approximately 30 minutes. When they’re cooked all the way through, the fork should readily slide into the potatoes with no resistance... without potatoes falling apart. Drain the potatoes in a colander. When they have finished draining, put them back into the dry pot and place pot on the stove. Mash the potatoes over low heat, permitting all the steam to escape, before adding in all the other ingredients. Turn off the stove and add 1.5 sticks of butter... an 8-ounce package of cream cheese... and about .5 cup of half-and-half. Mash away! Add about .5 teaspoon of Lawry’s Seasoning Salt and .5 teaspoon of black pepper. Stir very well and place in a medium-sized baking dish. Toss a few pats of butter over the top of the potatoes and place them in a 350-degree oven. Heat until butter is melted and potatoes are warmed through.

Nutrition Facts : ServingSize 1 serving, Calories 280 calories, FatContent 24 g, CarbohydrateContent 14 g, FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 15 g, SodiumContent 77 mg, SugarContent 1 g

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PIONEER WOMAN MASHED POTATOES RECIPE - FOOD FANATIC

This famed Pioneer Woman mashed potatoes recipe is the perfect side dish! This is hands down the best mashed potatoes recipe we've ever tried.
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Reviews 3.1
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Peel and cut potatoes into pieces that are about equal size. Bring a large pot of water to a simmer and mix in the potatoes. Bring to a boil and cook for approximately 30 minutes. When they’re cooked all the way through, the fork should readily slide into the potatoes with no resistance... without potatoes falling apart. Drain the potatoes in a colander. When they have finished draining, put them back into the dry pot and place pot on the stove. Mash the potatoes over low heat, permitting all the steam to escape, before adding in all the other ingredients. Turn off the stove and add 1.5 sticks of butter... an 8-ounce package of cream cheese... and about .5 cup of half-and-half. Mash away! Add about .5 teaspoon of Lawry’s Seasoning Salt and .5 teaspoon of black pepper. Stir very well and place in a medium-sized baking dish. Toss a few pats of butter over the top of the potatoes and place them in a 350-degree oven. Heat until butter is melted and potatoes are warmed through.

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