Hamdi Saidani This Pioneer Woman Make-Ahead Mashed Potatoes Recipe is a creamy and fluffy recipe, which is made with cream cheese and Yukon Gold potatoes. It’s the perfect holiday side dish, ready in about 1 hour and 25 minutes.
Pioneer Woman Make-Ahead Mashed Potatoes Ingredients
- 5 lb. russet or Yukon Gold potatoes
- 3/4 cup butter, plus more for topping
- 1 (8-oz.) package cream cheese, softened
- 1/2 to 3/4 c. half-and-half
- 1/2 to 1 tsp. Lawry’s Seasoned Salt
- 1/2 to 1 tsp. black pepper
How To Make Pioneer Woman Make-Ahead Mashed Potatoes
- Boil the potatoes: Peel the potatoes and cut them into evenly sized pieces. Place them in a large pot of water, bring to a boil, and cook for 30 to 35 minutes, until they are very tender and a fork slides in with no resistance.
- Drain and dry the potatoes: Drain the cooked potatoes in a large colander. Return the empty pot to the stove over low heat. Add the drained potatoes back to the dry pot and mash them for a minute, allowing all the steam and excess moisture to escape.
- Add dairy and seasonings: Turn off the heat. Add the butter, softened cream cheese, and about 1/2 cup of the half-and-half to the hot potatoes. Mash everything together until well combined. Add 1/2 teaspoon of seasoned salt and 1/2 teaspoon of black pepper, stirring to combine. Taste and add more half-and-half or seasonings as needed.
- Bake and serve: Transfer the mashed potatoes to a medium-sized baking dish and spread evenly. Dot the top with a few extra pats of butter. Bake in a preheated 350°F oven until the butter is melted and the potatoes are heated through, about 20-30 minutes.
Recipe Tips
- How do you get the fluffiest mashed potatoes? The secret is to dry them out. After draining, putting the potatoes back in the hot, dry pot over low heat allows the excess water to evaporate as steam. This prevents a watery final product and results in fluffy potatoes.
- What’s the best way to mash potatoes? For the best texture, use a hand-held potato masher or a potato ricer. Avoid using an electric mixer or food processor, as this can overwork the starches and make the potatoes gluey.
- Why use cream cheese in mashed potatoes? The cream cheese is the key to this make-ahead recipe. It adds incredible richness and a slight tang, but most importantly, its stabilizers help the potatoes reheat beautifully without becoming grainy or separated.
- Can I prepare these even further in advance? Yes. Follow the directions up to placing the potatoes in the baking dish. Cover tightly with foil and refrigerate for up to two days. When ready to serve, let the dish sit at room temperature for an hour, then bake as directed.
What To Serve With Make-Ahead Mashed Potatoes
These potatoes are the quintessential side dish for any holiday or Sunday dinner. They are a perfect accompaniment to:
- Roast Turkey or Chicken
- Glazed Holiday Ham
- Classic Meatloaf
- Pan-Seared Steak with gravy
How To Store Make-Ahead Mashed Potatoes
- Refrigerate: This recipe is designed for refrigeration. Cover the baking dish tightly with foil or plastic wrap and store in the refrigerator for up to 2 days before you plan to bake and serve them. Leftovers can be stored the same way for an additional 2-3 days.
Make-Ahead Mashed Potatoes Nutrition Facts
- Serving: 1/10th of recipe
- Calories: 420 kcal
- Carbohydrates: 40g
- Protein: 7g
- Fat: 26g
- Saturated Fat: 16g
- Sugar: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to peel the potatoes?
For the creamiest, smoothest texture, peeling is recommended. However, if you’re using thin-skinned potatoes like Yukon Golds and prefer a more rustic style, you can leave the skins on—just be sure to scrub them very well.
Can I freeze these mashed potatoes?
Yes, thanks to the high fat content from the butter and cream cheese, these potatoes freeze better than most. Place them in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.
My potatoes seem stiff after refrigerating, is that normal?
Yes, that’s completely normal. The starches and fats will cause them to firm up considerably when cold. They will become soft and creamy again once they are fully heated through in the oven.
Try More Pioneer Woman Recipes:
- Pioneer Woman Hamburger Potato Casserole Recipe
- Pioneer Woman Crockpot Cheesy Potatoes Recipe
- Pioneer Woman Funeral Potatoes Recipe
Pioneer Woman Make-Ahead Mashed Potatoes Recipe
Description
The perfect holiday side dish, these rich and creamy mashed potatoes are made with butter and cream cheese so they can be prepared in advance and simply reheated before serving.
Ingredients
Instructions
- Peel, chop, and boil the potatoes for 30-35 minutes until very tender.
- Drain the potatoes well, then return them to the hot, dry pot.
- Mash the potatoes over low heat to release steam.
- Turn off the heat and mash in the butter, cream cheese, half-and-half, and seasonings.
- Transfer the mixture to a baking dish.
- (To make ahead, cover and refrigerate here).
- Top with pats of butter and bake at 350°F for 20-30 minutes until hot.
Notes
- u003cliu003eUsing Yukon Gold potatoes will result in a naturally creamier and more buttery-tasting dish.u003c/liu003eu003cliu003eFor the best results, take the dish out of the fridge 2-3 hours before baking to allow it to come to room temperature.u003c/liu003eu003cliu003eDon’t be shy with the salt and pepper; 5 pounds of potatoes need plenty of seasoning to be flavorful.u003c/liu003e
