Pioneer Woman's Delicious, Creamy Mashed Potatoes

Submitted by linguinelisa

"This is a great recipe from the Pioneer Woman. She says it especially great at Thanksgiving because you can make it a day ahead of time and just remove it from the refrigerator on Thanksgiving to bake. She also loves butter and often uses more than the recipe calls for. It is delicious!"

 

• Ready In: 1hr 30mins
• Ingredients: 7
• Serves: 10

ingredients

• 2267.96 g potatoes, Russet or 2267.96 g yukon gold potatoes
• 177.44 ml butter, softened (or more)
• 226.79 g cream cheese, softened
• 118.29-177.44 ml half-and-half
• 2.46-4.92 ml seasoning salt
• 2.46-4.92 ml black pepper
• 59.14 ml butter (optional)

directions

1. Peel potatoes and rinse off. Cut them in half or quarters into about the same size and place in saucepan and cover with water. Bring to a boil over high heat. Reduce heat, cover and cook until just done. Drain potatoes into a colander. Shake off the excess water from potatoes and return them to the saucepan you cooked them and place back on the burner. Turn the heat on low and mash potatoes.
2. Turn the heat off and slice in the softened butter and cream cheese. Next add the half and half-start with 1/2 cup, then add more if needed, seasoned salt and pepper. Mash everything together. Add more half and half and seasoning if needed. PW says try not to oversalt but definitely don't undersalt!
3. Spread mashed potatoes into a greased baking dish. If you like, slice 1/4 cup butter into pats and place on top of the poatatoes. (Pioneer Woman says you can never have enough butter.). Cover the dish.
4. At this point you can bake it in a 350 degree oven for 20 to 30 minutes or cover and refrigerate a day or two. If refrigerated, remove an hour before baking so the center can warm up and then bake as directed. PW says to bake it covered but she has baked it uncovered with no problems.

Reviews

[AZPARZYCH]

Great and easy potatoes! Made as written and they came out creamy like when I use a hand mixer, but I used a masher. Served these with lots of butter and salt. Made for Football Pool Win 2012-13.

 

[hthyne]

Here's a tip to get a consistent result when you boil the potatoes. Instead of cutting them into quarters, slice crosswise, into 1/2" or 3/4" thick slices. I use a potato hand ricer (looks like the masher but with holes). The ricer gets the job done better with fewer chunks, and also is a good tool when you're cooking down fruit for jams, or cranberries for cranberry sauce. I think this would be wonderful topped with crumbled cooked bacon and chives! Haven't made it yet just posting some ideas on mashed potatoes that worked for me, but the technique of mashing -- BEFORE adding the fat or liquid -- over low heat sure makes sense especially for smaller eaters or families, where you'll have leftovers. The "make ahead" technique is a good one as well. I don't like using leftover mashed potatoes when the liquid has separated out.

 

[lazyme]

Great potatoes. They were simple and came out buttery and creamy. Thanks for sharing.

 

[jjtweb]

I made this yesterday for Thanks Giving. I just wanted creamy potatoes and I got such a great surprise. These are the best potatoes but more than the taste. Hand mashing them on the stove while it cooks low was it. Today we ate the last of them right out of the refrigerator and not one bit of moisture, water separation and they were exactly like I made them yesterday. Taste was outrageous.

 

[Shabby Sign Shoppe]

These are great! One of her mashed recipes has 2 sticks butter to 5 lbs potatoes... 1/2 cup is enough! <br/>I add garlic powder or roasted garlic.