Pioneer Woman Mashed Potatoes Recipe
Mashed potatoes that feel like silk? Well, Pioneer Woman brings it ya'll!So how is it done?I always salt the water before boiling—it seasons the potatoes from the inside out.Draining well before mashing prevents them from getting gluey.A potato ricer is my favorite tool for getting them extra smooth, but a hand masher works well too.For extra richness, I melt the butter before stirring it in so it blends evenly.If you make them ahead of time, keep them warm in a slow cooker with a little extra butter on top.
Servings: 8
Ingredients
- 5 lbs Potatoes Russet or Yukon Gold
- 2 sticks Butter
- 8 oz. Cream Cheese
- 1 cup Half-and-Half
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Peel the potatoes and cut them into evenly sized chunks.
- This helps them cook at the same pace.
- Place the potato chunks in a large pot and cover them with water.
- Bring the water to a boil over high heat.
- Reduce to medium heat and simmer until the potatoes are tender and easily pierced with a fork.
- This usually takes about 20-25 minutes.
- Drain the potatoes thoroughly in a colander. Return them to the pot.
- Add butter, cream cheese, and half-and-half to the potatoes.
- Mash them until smooth and creamy. Season with salt and pepper.