Description
These creamy mashed potatoes from The Pioneer Woman are rich, smooth, and packed with flavor. Made with plenty of butter, cream, and seasoned to perfection, they’re the ultimate comfort food side dish.
Ingredients
- 5 pounds Russet or Yukon Gold potatoes
- 3/4 cup butter (1 1/2 sticks)
- 1 package (8 oz) cream cheese, softened
- 1/2 to 3/4 cup half-and-half
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
Instructions
- Peel and cut the potatoes into quarters or chunks. Place them in a large pot and cover with water.
- Bring the pot to a boil and cook the potatoes for 20 to 25 minutes, or until fork-tender.
- Drain the potatoes and place them back into the hot pot to allow excess moisture to evaporate.
- Mash the potatoes with a potato masher until smooth.
- Add butter, cream cheese, and about 1/2 cup of half-and-half to the potatoes. Mash or stir to combine until creamy.
- Season with seasoned salt, regular salt, and black pepper to taste. Adjust the consistency with more half-and-half if needed.
- Transfer to a serving dish, or keep warm in a buttered baking dish covered with foil in a 350°F oven.
Notes
- You can prepare these mashed potatoes a day in advance and reheat them in the oven or slow cooker.
- For extra flavor, add roasted garlic or herbs like chives or parsley.
- Don’t skip returning the potatoes to the hot pot to help steam off excess water.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiled and Mashed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
