This delicious Pioneer Woman Mashed Potatoes recipe is quick, creamy, and perfect for any meal. Made with simple ingredients like butter, cream cheese, and half-and-half, it’s a comforting side dish that’s both easy to prepare and full of flavor. Customize it with your favorite seasonings for a personal touch!
Ingredients Needed
- 5 lb. russet or Yukon Gold potatoes
- 3/4 cup butter (plus extra for topping)
- 1 (8 oz.) package cream cheese, softened
- 1/2 to 3/4 cup half-and-half
- 1/2 to 1 tsp Lawry’s Seasoned Salt
- 1/2 to 1 tsp black pepper
How To Make Mashed Potatoes
- Prepare the Potatoes: Peel and cut the potatoes into evenly sized pieces. Add them to a large pot of simmering water, bring to a boil, and cook for 30-35 minutes, or until a fork easily slides through and the potatoes are tender.
- Drain and Dry: Drain the cooked potatoes in a colander. Once drained, return the potatoes to the pot and place it back on the stove over low heat to release any remaining steam.
- Mash and Mix: Add butter, cream cheese, and 1/2 cup of half-and-half to the potatoes. Mash until smooth and creamy. Season with 1/2 tsp of Lawry’s Seasoned Salt and black pepper. Stir to combine.
- Bake and Serve: Transfer the mashed potatoes to a medium-sized baking dish. Dot with extra butter on top, and bake at 350°F until the butter melts and the potatoes are heated through, about 10-15 minutes.
Recipe Tips
- Use Yukon Gold Potatoes for Creamier Texture: Yukon Gold potatoes are naturally creamy and will give your mashed potatoes a smoother, richer texture compared to russets.
- Don’t Overcook the Potatoes: Overcooking can make the potatoes watery. Boil them just until a fork easily slides through, but the potatoes should not fall apart completely.
- Mash While Hot: Mash your potatoes right after draining them while they’re still hot to achieve a smoother, fluffier consistency.
- Add Half-and-Half Gradually: Add the half-and-half slowly, adjusting until you reach the perfect creamy consistency. You might not need the full 3/4 cup depending on how creamy you want them.
- Reheat with Extra Butter: If you’re making the mashed potatoes ahead of time, reheat them in the oven with a few pats of butter on top to keep them moist and flavorful.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers mashed potatoes in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, place leftovers mashed potatoes in a freezer-safe container or bag. They can be frozen for up to 1 month. To reheat, thaw them in the fridge overnight and heat on the stove or in the microwave.
- Reheating: Reheat leftovers mashed potatoes in a microwave with a cover for moisture for 3 minutes, on the stove reheat in a pan over low heat, adding a splash of milk for creaminess for 5 minutes.
Nutrition Facts
Serving Size: 1 serving (approximately 1/4 cup)
- Calories: 260
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 40mg
- Sodium: 370mg
- Potassium: 560mg
- Total Carbohydrate: 30g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 4g
More Pioneer Woman Recipes:
Pioneer Woman Mashed Potatoes
Description
This delicious Pioneer Woman Mashed Potatoes recipe is quick, creamy, and perfect for any meal. Made with simple ingredients like butter, cream cheese, and half-and-half, it’s a comforting side dish that’s both easy to prepare and full of flavor. Customize it with your favorite seasonings for a personal touch!
Ingredients
Instructions
- Prepare the Potatoes: Peel and cut the potatoes into evenly sized pieces. Add them to a large pot of simmering water, bring to a boil, and cook for 30-35 minutes, or until a fork easily slides through and the potatoes are tender.
- Drain and Dry: Drain the cooked potatoes in a colander. Once drained, return the potatoes to the pot and place it back on the stove over low heat to release any remaining steam.
- Mash and Mix: Add butter, cream cheese, and 1/2 cup of half-and-half to the potatoes. Mash until smooth and creamy. Season with 1/2 tsp of Lawry’s Seasoned Salt and black pepper. Stir to combine.
- Bake and Serve: Transfer the mashed potatoes to a medium-sized baking dish. Dot with extra butter on top, and bake at 350°F until the butter melts and the potatoes are heated through, about 10-15 minutes.
Notes
- Use Yukon Gold Potatoes for Creamier Texture: Yukon Gold potatoes are naturally creamy and will give your mashed potatoes a smoother, richer texture compared to russets.
- Don’t Overcook the Potatoes: Overcooking can make the potatoes watery. Boil them just until a fork easily slides through, but the potatoes should not fall apart completely.
- Mash While Hot: Mash your potatoes right after draining them while they’re still hot to achieve a smoother, fluffier consistency.
- Add Half-and-Half Gradually: Add the half-and-half slowly, adjusting until you reach the perfect creamy consistency. You might not need the full 3/4 cup depending on how creamy you want them.
- Reheat with Extra Butter: If you’re making the mashed potatoes ahead of time, reheat them in the oven with a few pats of butter on top to keep them moist and flavorful.
Pioneer Woman Mashed Potatoes