Hamdi Saidani This Pioneer Woman Mashed Potatoes recipe is a creamy and fluffy recipe, which is made with cream cheese and Yukon Gold potatoes. It’s the perfect Thanksgiving side dish, ready in about 1 hour and 10 minutes.
Pioneer Woman Mashed Potatoes Ingredients
- 5 pounds Yukon gold or russet potatoes
- 1 1/2 sticks softened butter, plus more for baking
- 1 1/2 (8-ounce) packages cream cheese, softened
- 1/2 cup half-and-half
- 1/2 cup cream
- Salt and freshly ground black pepper
- Milk, if needed, for thinning
How To Make Pioneer Woman Mashed Potatoes
- Boil the Potatoes: Peel the potatoes, chop them into fourths, and place them in a large pot. Cover with water, bring to a boil, and cook for 20 to 25 minutes, until fork-tender.
- Drain and Mash: Drain the potatoes completely and return them to the hot pot. With the burner on low heat, use a potato masher to mash the potatoes for about 5 minutes. This step helps release steam and creates a fluffier result.
- Add Dairy and Seasonings: Turn off the burner. Add the softened butter, softened cream cheese, half-and-half, and cream. Stir everything together until combined. If the mixture is too thick, add a splash of milk. Season generously with salt and pepper to taste.
- Bake the Casserole: Preheat the oven to 350°F. Pour the mashed potatoes into a large casserole dish. Dot the surface with a few extra pieces of butter. Cover with foil and bake for 15 minutes. Remove the foil and continue baking for 10 more minutes until heated through and lightly golden on top. Serve immediately.
Recipe Tips
- How to get the fluffiest mashed potatoes? The recipe’s unique step of mashing the drained potatoes over low heat for a few minutes is the secret. It allows a significant amount of steam to escape, preventing the potatoes from becoming watery and resulting in a much fluffier final texture.
- Can I make these ahead of time? Absolutely! This recipe is designed to be made ahead. You can prepare the potatoes completely, place them in the casserole dish, and store them covered in the refrigerator for up to two days. When you’re ready to serve, just dot with butter and bake as directed, adding about 10-15 extra minutes to the baking time.
- What potatoes are best for mashing? As the recipe suggests, Yukon Gold or Russet potatoes are the best choices. Yukon Golds are naturally buttery and creamy, while Russets are starchy and create a light, fluffy mash.
- Can I prepare these without an oven? Yes. If you prefer to serve them immediately without baking, you can skip step 4. The mashed potatoes are delicious right after you’ve mixed in the butter and cream cheese. The baking step is primarily for making them ahead and serving them as a casserole.
What To Serve With Mashed Potatoes
These rich and creamy mashed potatoes are the quintessential side dish for a variety of comfort food classics.
- Roast Turkey with Gravy
- Baked Ham
- Classic Meatloaf
- Beef Pot Roast
- Fried Chicken
How To Store Mashed Potatoes
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat leftovers in the microwave, stirring in a splash of milk or cream to restore their creamy consistency. You can also reheat them in a covered dish in a 350°F oven.
Pioneer Woman Mashed Potatoes Nutrition Facts
- Calories: 420 kcal
- Carbohydrates: 38g
- Protein: 8g
- Fat: 26g
- Saturated Fat: 16g
- Sodium: 450mg
- Sugar: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to bake the mashed potatoes?
No, the baking step is optional. It’s a great method for making the potatoes ahead of time and serving them hot from a casserole dish. You can absolutely serve them right after mashing and mixing.
Why does this recipe use cream cheese?
The cream cheese is a classic Pioneer Woman touch! It adds an incredible richness, a subtle tangy flavor, and an ultra-creamy, velvety texture that you can’t get from just butter and milk alone.
Can I use a potato ricer instead of a masher?
Yes, for the absolute smoothest, lump-free mashed potatoes, a potato ricer is an excellent tool. Pass the cooked potatoes through the ricer before mixing in the butter and cream cheese.
Try More Pioneer Woman Recipes:
- Pioneer Woman Grilled Potato Salad Recipe
- Pioneer Woman German Potato Salad Recipe
- Pioneer Woman Deviled Egg Potato Salad Recipe
Pioneer Woman Mashed Potatoes Recipe
Description
A rich and ultra-creamy make-ahead mashed potato casserole with butter and a generous amount of cream cheese.
Ingredients
Instructions
- Peel, chop, and boil potatoes for 20-25 minutes until fork-tender.
- Drain the potatoes and return them to the pot over low heat. Mash for 5 minutes to release steam.
- Turn off the heat and stir in softened butter, cream cheese, half-and-half, and cream.
- Season generously with salt and pepper.
- Transfer to a casserole dish, dot with more butter, and bake at 350°F for 25 minutes (covered for the first 15).
Notes
- u003cliu003eFor the best flavor, use softened butter and cream cheese, not melted.u003c/liu003eu003cliu003eMashing the potatoes over low heat to drive off steam is the secret to a fluffy, not gummy, texture.u003c/liu003eu003cliu003eDon’t be shy with the salt and pepper; potatoes need a generous amount of seasoning.u003c/liu003eu003cliu003eThis is the perfect make-ahead side dish for Thanksgiving or Christmas.u003c/liu003e
