Mashed potatoes are arguably the king of side dishes, especially when it comes to Thanksgiving and Christmas feasts. There’s something undeniably comforting and delicious about a generous serving of creamy, flavorful mashed potatoes. For many, including myself, these holidays just wouldn’t be the same without them. Growing up, my grandma’s mashed potatoes were legendary – incredibly rich and made with cream cheese, a secret ingredient that elevated them to another level. I’ve always had a soft spot for recipes that incorporate cream cheese, adding that extra tang and creaminess that is simply irresistible.
This year, I decided to try a recipe that my grandma shared with me, a clipping from Dash magazine dating back to Thanksgiving 2013. It was part of a Pioneer Woman Thanksgiving feature, and to my delight, it also included cream cheese! Be warned, this recipe makes a lot of mashed potatoes. It’s perfect if you’re feeding a crowd, or if you, like me, absolutely adore leftover mashed potatoes.
Ingredients
- 5 lbs Russet or Yukon Gold potatoes, peeled and chopped
- 1 cup (2 sticks) butter, cut into pieces, plus extra for dish and topping
- 1 (8-oz) package cream cheese, softened
- ½ cup half-and-half
- ½ cup heavy cream
- ½ tsp seasoned salt, plus more to taste
- ½ tsp kosher salt, plus more to taste
- 1 tsp pepper, plus more to taste
Directions
- Place the peeled and chopped potatoes in a large pot. Cover them with water and bring to a boil over high heat. Cook for 20 to 25 minutes, or until the potatoes are easily pierced with a fork and tender. Drain the water completely, and return the potatoes to the pot.
- Set the pot over low heat and mash the potatoes for 2 to 3 minutes. This step helps to dry out the potatoes slightly and allows any excess moisture to escape, resulting in fluffier mashed potatoes. Mash until they are mostly smooth.
- Add the butter, softened cream cheese, half-and-half, heavy cream, seasoned salt, kosher salt, and pepper to the pot with the mashed potatoes.
- Use a potato masher to combine all of the ingredients until everything is completely smooth and creamy. Ensure the cream cheese is fully incorporated for the best texture.
- Transfer the mashed potatoes to a buttered casserole dish, and smooth out the surface evenly. You can cover and refrigerate the potatoes at this stage for up to 2 days if you are preparing ahead of time.
- When you are ready to bake, preheat your oven to 350°F (175°C). Dot the top of the mashed potatoes with extra butter for added richness and a beautiful golden-brown crust.
- Bake in the preheated oven for 25 to 30 minutes, or until the potatoes are piping hot throughout and the top is lightly golden brown.
The Pioneer Woman Mashed Potatoes Recipe: Creamy and golden brown mashed potatoes, ready to be served as a perfect Thanksgiving side dish.
Recipe Rating: ⭐⭐⭐⭐⭐
