Mashed potatoes are a classic comfort food, and when it comes to making them truly exceptional, the Pioneer Woman, Ree Drummond, knows best. Her recipes are famous for their deliciousness and ease, and these Pioneer Woman Potatoes are no exception. If you’re looking for a mashed potato recipe that’s both simple to make and incredibly flavorful, you’ve come to the right place. Get ready to whip up a batch of creamy, dreamy mashed potatoes that will be the star of any meal.
What makes Pioneer Woman potatoes so special? It’s the perfect balance of rich flavors and a wonderfully smooth texture. This recipe isn’t about complicated techniques or fancy ingredients; it’s about using good quality ingredients and straightforward methods to create mashed potatoes that are simply irresistible. Whether you’re serving them as a side dish for a weeknight dinner or as part of a holiday feast, these potatoes are guaranteed to be a crowd-pleaser.
Ingredients for Pioneer Woman Mashed Potatoes
To make these delectable Pioneer Woman potatoes, you’ll need just a handful of simple ingredients:
- 3 pounds Gold Potatoes
- 1 stick Butter
- 1 cup Whole Milk
- 1/4 cup Heavy Cream
- 4 ounces Cream Cheese
- Salt and Black Pepper, to taste
- Creole Seasoning, to taste (optional)
Close-up shot of ingredients for mashed potatoes, including gold potatoes, butter, milk, cream cheese, and seasonings.
Step-by-Step Guide to Perfect Pioneer Woman Potatoes
Follow these easy steps to create your own batch of Pioneer Woman mashed potatoes:
1. Prepare the Potatoes
Begin by washing 3 pounds of gold potatoes. Now, for the great potato skin debate: to peel or not to peel? The Pioneer Woman herself is flexible! For this recipe, you can peel them entirely, partially, or even leave the skins on for a more rustic texture. Partially peeling, as shown, offers a nice balance.
Hands peeling gold potatoes with a vegetable peeler, showing some skin removed and some left for texture.
Once you’ve decided on your peeling preference, cut the potatoes into smaller, uniform wedges. This ensures they cook quickly and evenly.
Close-up of gold potatoes being cut into wedges on a cutting board, ready for boiling.
2. Boil the Potatoes to Fork-Tender Perfection
Place the potato wedges in a large pot or saucepan. Cover them with water and bring to a boil over medium-high heat. Cook for approximately 25 minutes, or until they are fork-tender. What does “fork-tender” mean? It’s when a fork easily slides into the potato with little to no resistance, and the potato is just about to fall apart.
Potatoes boiling in water on a stovetop, with steam rising, illustrating the cooking process.
3. Drain and Set Aside
Once the potatoes are fork-tender, carefully pour them into a colander to drain all the water. Set the drained potatoes aside in the colander while you prepare the creamy mixture.
Drained, cooked gold potato wedges in a colander, steaming after being removed from boiling water.
4. Create the Creamy Base
Return the same pot to the stovetop and set the heat to medium. Add one stick of butter to the pot and let it melt completely.
Butter melting in a pot on the stovetop, creating a rich base for the mashed potatoes.
Once the butter is melted, pour in 1 cup of whole milk, followed by 1/4 cup of heavy cream.
Pouring whole milk into the melted butter in the pot, starting the creamy mixture.
Add 4 ounces of cream cheese to the pot. For an even richer and creamier result, you can increase the cream cheese to 8 ounces if desired.
Adding cream cheese to the milk and butter mixture, enhancing the creaminess of the potatoes.
5. Season to Perfection
Now it’s time to season your creamy base. Add salt, black pepper, and Creole seasoning to taste. Creole seasoning is optional but adds a wonderful depth of flavor that complements the richness of the potatoes.
Adding seasonings, including salt, pepper, and Creole seasoning, to the creamy mixture for flavor.
Stir the mixture continuously over medium heat until the butter and cream cheese are completely melted and everything is well combined into a smooth, creamy sauce.
Stirring the creamy mixture in the pot until the butter and cream cheese are melted and combined.
6. Mash It All Together
Turn off the heat and add the drained potatoes back into the pot with the creamy mixture.
Adding the cooked and drained potatoes to the pot with the creamy butter and cheese mixture.
Using a potato masher, begin mashing the potatoes until they reach your desired consistency. Some people prefer chunkier mashed potatoes, while others like them ultra-smooth. Mash them to your liking!
Mashing the potatoes with a potato masher in the pot, combining them with the creamy mixture.
7. Serve and Enjoy Your Pioneer Woman Potatoes
Your Pioneer Woman potatoes are now ready to serve! Keep them warm by placing a lid on the pot. If they become a little thick while waiting to be served, simply stir in a few tablespoons of extra cream or milk to loosen them up.
Finished mashed potatoes in a pot, ready to be served, showcasing their creamy texture.
These Pioneer Woman potatoes are incredibly versatile and pair well with a variety of main courses. Try them with Chicken Marsala, meatloaf, pork chops, Salisbury steak, or any of your favorite dishes. Enjoy the creamy, comforting goodness of these fantastic mashed potatoes!
