Ree Drummond, the Pioneer Woman, is renowned for her heartwarming recipes that bring families together. Among her many crowd-pleasers, the Pioneer Woman Mashed Potatoes stand out as a testament to creamy, flavorful comfort food. This recipe doesn’t shy away from rich ingredients like butter and cream cheese, resulting in mashed potatoes that are simply irresistible. Discover why this recipe is a must-try for your next family dinner or holiday feast.
This mashed potato recipe is particularly convenient for large gatherings, such as Sunday dinners or holiday celebrations. You can prepare these creamy delights ahead of time and reheat them without compromising their wonderful texture. For those looking to master the art of reheating mashed potatoes while preserving their original taste and creaminess, this recipe is your perfect guide.
Pioneer Woman Mashed Potatoes Recipe
Pioneer Woman Mashed Potatoes served in a white bowl, garnished with butter.
Yields approximately 10-11 cups of mashed potatoes.
Ingredients
Ingredients for Pioneer Woman Mashed Potatoes including potatoes, butter, cream cheese, half-and-half, and seasonings.
- 5 pounds russet or Yukon Gold potatoes
- ¾ cup (1½ sticks) unsalted butter, plus extra for greasing
- 8 ounces softened cream cheese
- ½ cup half-and-half
- ½ teaspoon seasoned salt, plus more to taste
- ½ teaspoon black pepper
Tools You’ll Need
Directions
Step 1: Prepare the Potatoes
Peeled and sliced potatoes in a pot ready for cooking.
Begin by peeling the potatoes and slicing each into chunks. For smaller potatoes, quarter them; for larger ones, cut into six pieces. Place the sliced potatoes in a large pot and add cold water just until they are covered.
Step 2: Cook the Potatoes
Bring the pot of potatoes to a boil over high heat. Once boiling, reduce the heat slightly and continue to cook until the potatoes are tender when pierced with a fork, approximately 20 minutes. Avoid overcooking to prevent them from falling apart.
Step 3: Drain and Mash
Draining cooked potatoes in a colander over the sink.
Drain the cooked potatoes using a colander and then return them to the empty pot. Place the pot back on the burner over low heat. Using a potato masher, thoroughly mash the potatoes. This step, done over low heat, helps evaporate any excess moisture, which is key to achieving perfectly fluffy mashed potatoes. Continue mashing until the excess moisture has evaporated.
Step 4: Incorporate Remaining Ingredients
Adding cream cheese cubes and butter slices to mashed potatoes in a pot.
Cut the softened cream cheese into cubes and add them to the mashed potatoes. Slice the butter into pats and add it to the pot along with the half-and-half. Continue to mash the potatoes until the cream cheese and butter are fully melted and evenly incorporated. Stir in the seasoned salt and black pepper. Taste the mashed potatoes and add more seasoned salt if needed to reach your desired flavor.
Step 5: Bake to Perfection
Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking dish with a bit of butter. Spoon the mashed potatoes into the prepared dish and spread them out evenly. Create a decorative swirl on top if desired, and dot with a few pats of cold butter. Bake in the preheated oven for about 20 minutes, or until the butter is melted and the potatoes are heated through. Stir the melted butter into the potatoes before serving immediately. These mashed potatoes can also be refrigerated and reheated later.
Tasting the Pioneer Woman’s Creamy Mashed Potatoes
A serving of Pioneer Woman Mashed Potatoes in a white bowl, showing creamy texture.
These mashed potatoes live up to their reputation for indulgence. The combination of butter and cream cheese creates an incredibly rich and supremely creamy texture that is hard to resist. The seasoned salt enhances the overall flavor, making them delicious on their own or as a perfect base for homemade gravy. The Pioneer Woman Mashed Potatoes offer a comforting, buttery flavor that will be a hit with everyone at the table.
One of the best features of this recipe is its make-ahead convenience. Ree Drummond herself highlights this, making it an ideal choice for holidays like Thanksgiving or any large family meal. You can prepare these mashed potatoes a day or two in advance, saving valuable time on the day of your event. Simply reheat them to bring back that fresh-made creamy texture.
Make-Ahead and Reheating Instructions
To prepare these mashed potatoes ahead, follow the recipe through step 5, spreading the potatoes in the baking dish. Allow them to cool completely, then cover the dish tightly and refrigerate for up to two days.
When you are ready to reheat, Ree Drummond suggests letting the refrigerated mashed potatoes sit at room temperature for two to three hours before baking. Dot the top with a few extra pats of butter and bake in a 350°F (175°C) oven for 20-30 minutes, or until thoroughly heated. This make-ahead tip is perfect for managing time during busy holidays or large gatherings.
Tips for Perfect Pioneer Woman Mashed Potatoes
Close up of mashed potatoes showing texture, with a potato masher in the background.
- Potato Choice Matters: For the best Pioneer Woman Mashed Potatoes, use russet or Yukon Gold potatoes. These varieties are excellent for mashing because they become fluffy and break down easily when cooked. Yukon Golds will also impart a subtle yellow tint to your final dish.
- Hand Mashing Recommended: Ree Drummond advocates for using a hand masher over an electric mixer. Electric mixers can overwork the potatoes, leading to a gummy texture. Hand mashing ensures the potatoes retain a light and fluffy consistency.
- Customize Your Mash: While delicious as is, feel free to experiment with add-ins to customize your mashed potatoes. Consider stirring in diced scallions, fresh chives, crispy bacon bits, or shredded sharp cheddar cheese for added flavor dimensions.
Embrace the comfort and rich flavor of the Pioneer Woman Mashed Potatoes Recipe for your next meal. Whether it’s a holiday feast or a simple family dinner, these creamy mashed potatoes are sure to be a beloved side dish.
