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Pioneer Woman Mashed Potatoes

Pioneer Woman mashed potatoes combine tender russet potatoes with butter, cream cheese, and cream for a rich, creamy texture. Baked in a 9x13-inch dish until hot throughout and lightly browned around the edges, they’re easy to prepare ahead.
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Prep Time 15 minutes
Cook Time 43 minutes
Total Time 58 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 5 lb russet potatoes peeled and cut into 1-inch chunks
  • 5 qt water cold, or enough to cover the potatoes by 1 inch
  • 1 tbsp kosher salt
  • 14 tbsp butter unsalted, softened and divided (1 3/4 sticks)
  • 1 package (8 oz) cream cheese softened
  • 0.5 cup half-and-half
  • 0.5 cup heavy cream
  • 1 tsp seasoned salt
  • 0.5 tsp black pepper

Equipment

  • 1 12-quart pot
  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Put the potatoes in a 12-quart pot and cover with the cold water.
  4. Stir in the kosher salt.
  5. Bring to a boil over high heat.
  6. Reduce the heat to maintain a steady simmer and cook for 15 to 20 minutes, until the potatoes are very tender when pierced with a fork.
  7. Drain the potatoes well in a colander.
  8. Return the potatoes to the pot.
  9. Mash with 1 1/2 sticks (12 tablespoons) of the butter and the cream cheese.
  10. Mash in the half-and-half, heavy cream, seasoned salt, and black pepper until creamy, taking care not to overmix.
  11. Spread the potatoes in the prepared baking dish.
  12. Dot with the remaining 2 tablespoons butter.
  13. Bake for 20 to 30 minutes, until hot throughout and lightly browned around the edges.

Notes

For the creamiest texture, avoid overmixing the potatoes. Refrigerate leftovers for 3 to 4 days; they can be frozen, though the texture may soften after thawing. For a dairy-free swap, use plant-based butter, cream cheese, and cream alternatives.