This easy, creamy mashed potato recipe from Pioneer Woman is perfect for a quick and delicious side dish. Made with simple ingredients like butter, cream cheese, and half-and-half, it’s a warm, comforting dish that can be prepared in advance for hassle-free meals. Perfect for any occasion!
Ingredients Needed
- 5 pounds russet or Yukon gold potatoes
- 1 1/2 sticks (12 tablespoons) butter, plus extra for topping
- 1 (8-ounce) package cream cheese, softened
- 1/2 to 3/4 cup half-and-half
- 1/2 to 1 teaspoon seasoned salt (such as Lawry’s)
- 1/2 to 1 teaspoon freshly ground black pepper
How To Make-Ahead Mashed Potatoes
- Prepare the Potatoes (1-2 days ahead): Peel and cut the potatoes into uniform pieces. Place them in a large pot of water and bring it to a simmer. Once the water boils, cook the potatoes for 30-35 minutes, or until they are tender (a fork should slide through easily).
- Mash the Potatoes: Drain the potatoes well and return them to the pot over low heat. Mash the potatoes while allowing the steam to escape.
- Add Ingredients: Turn off the heat. Stir in the butter, cream cheese, and 1/2 cup of half-and-half. Continue mashing until smooth and creamy. Season with 1/2 teaspoon of seasoned salt and 1/2 teaspoon of black pepper. Taste and adjust with more half-and-half, salt, or pepper as needed.
- Transfer to a Baking Dish: Once mashed, transfer the potatoes to a medium-sized baking dish. Dot the top with extra butter.
- Make-Ahead Option: After mashing, refrigerate the potatoes in the baking dish.
- Before Serving: Let the potatoes sit out for 2-3 hours to come to room temperature. Preheat the oven to 350°F.
- Bake When Ready to Serve: Bake the mashed potatoes for 20-30 minutes, until the butter is melted and the potatoes are warmed through.
Recipe Tips
- Use Fresh Potatoes: Fresh russet or Yukon gold potatoes will give you the best texture and flavor. Avoid old potatoes that are soft or sprouting.
- Don’t Overcook the Potatoes: Be careful not to cook the potatoes too long. Overcooking can make them watery and less creamy.
- Mash While Hot: Mash the potatoes as soon as they’re drained and still hot to ensure they become creamy and smooth.
- Adjust Cream for Desired Texture: If the potatoes seem too thick, add more half-and-half, a little at a time, until you get the perfect creamy texture.
- Don’t Skip the Butter: The butter adds richness and flavor. For an extra creamy texture, you can add a little more butter on top when baking.
How To Store & Reheat Leftovers
- Refrigerate: Put leftovers ahead mashed potatoes in an airtight container and store in the fridge for up to 3-4 days.
- Freeze: Place leftovers ahead mashed potatoes in an airtight container or freezer bag. Freeze for up to 1-2 months. When ready to eat, thaw in the fridge overnight and reheat.
- Reheating: Warm leftovers ahead mashed potatoes on the stove over low heat for 4 minutes, stirring occasionally, or in the microwave for 2 minutes stirring between. Add a splash of milk or butter for extra creaminess.
Nutrition Facts
Serving Size: 1 cup
- Calories: 270
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Sodium: 430mg
- Potassium: 810mg
- Total Carbohydrate: 34g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 4g
More Pioneer Woman Recipes:
Pioneer Woman Make-Ahead Mashed Potatoes
Description
This easy, creamy mashed potato recipe from Pioneer Woman is perfect for a quick and delicious side dish. Made with simple ingredients like butter, cream cheese, and half-and-half, it’s a warm, comforting dish that can be prepared in advance for hassle-free meals. Perfect for any occasion!
Ingredients
Instructions
- Prepare the Potatoes (1-2 days ahead): Peel and cut the potatoes into uniform pieces. Place them in a large pot of water and bring it to a simmer. Once the water boils, cook the potatoes for 30-35 minutes, or until they are tender (a fork should slide through easily).
- Mash the Potatoes: Drain the potatoes well and return them to the pot over low heat. Mash the potatoes while allowing the steam to escape.
- Add Ingredients: Turn off the heat. Stir in the butter, cream cheese, and 1/2 cup of half-and-half. Continue mashing until smooth and creamy. Season with 1/2 teaspoon of seasoned salt and 1/2 teaspoon of black pepper. Taste and adjust with more half-and-half, salt, or pepper as needed.
- Transfer to a Baking Dish: Once mashed, transfer the potatoes to a medium-sized baking dish. Dot the top with extra butter.
- Make-Ahead Option: After mashing, refrigerate the potatoes in the baking dish.
- Before Serving: Let the potatoes sit out for 2-3 hours to come to room temperature. Preheat the oven to 350°F.
- Bake When Ready to Serve: Bake the mashed potatoes for 20-30 minutes, until the butter is melted and the potatoes are warmed through.
Notes
- Use Fresh Potatoes: Fresh russet or Yukon gold potatoes will give you the best texture and flavor. Avoid old potatoes that are soft or sprouting.
- Don’t Overcook the Potatoes: Be careful not to cook the potatoes too long. Overcooking can make them watery and less creamy.
- Mash While Hot: Mash the potatoes as soon as they’re drained and still hot to ensure they become creamy and smooth.
- Adjust Cream for Desired Texture: If the potatoes seem too thick, add more half-and-half, a little at a time, until you get the perfect creamy texture.
- Don’t Skip the Butter: The butter adds richness and flavor. For an extra creamy texture, you can add a little more butter on top when baking.
Pioneer Woman Make-Ahead Mashed Potatoes