Creamy Mashed Potatoes
My take on The Pioneer Woman’s mashed potatoes — these will earn you compliments you didn’t even fish for.
Servings
8
servingsPrep time
1
hourCooking time
30
minutesIngredients
5lbs Russet or Yukon Gold Potatoes (Both work. I buy whichever is on sale)
3/4 cup butter softened -salted or unsalted doesn’t matter. I prefer salted. – (An extra ½ cup of butter is optional. Is it healthier without it? Sure. Is it better with it? Also yes. Make your own life choices.)
8oz Philadelphia cream cheese – softened (Trust me when I say buying the brand name matters. I’ve tried generic cream cheese. LEARN FROM MY MISTAKES! Get Philadelphia. It’s worth it).
¾ cup Half and Half (split into ½ a cup and ¼ cup if you’re making it ahead)
1 tsp Lawry’s Seasoned Salt
½ tsp Black Pepper
Directions
- Grab your biggest pot and start boiling water. I have a massive stock pot that I fill halfway, but you want to make sure that whatever pot you use, there’s enough water to cover your potatoes, plus an inch or so. (If you haven’t already taken out the butter or cream cheese to soften, here’s a shortcut. Unwrap them both halfway and put them as close to the stove as you can without catching them on fire. The heat will soften them nicely!)
- Peel and cut all 5 pounds of the potatoes into similar-ish sized chunks. I usually cut my potato long ways in half, and then half each half so you have 4 long quarters. Then I cut each quarter 4 times, so you’re getting 16 pieces from each potato. If your potatoes are smaller, you might only get 3 pieces from each quarter. It doesn’t matter that much how many pieces you get as long as they’re roughly the same size. Rinse them in cold water once peeled.
- Dump the potatoes in the pot of boiling water (CAREFULLY!) and boil for 30-40 minutes. When they’re ready, you should be able to stab them easily with a fork.
- Drain the potatoes in a large colander. Let them sit a few minutes to get out as much steam as possible.
- Dump the potatoes BACK into the now-dry pot they just came from. Keep the stove heat on low (trust me) and mash the heck out of them. This is a great opportunity to release some frustration while also getting an arm workout! Mash mash mash!! You want ALL the steam to come out of the potatoes during this point, so keep on mashing away! The less steam, the creamier they’ll be.
- Once the potatoes are fully mashed (unless you like lumps, which…you should find another recipe, really), turn off the stove. Dump in the 8oz of softened cream cheese, ¾ cup of butter, ½ cup of Half and Half, 1 tsp of the Lawry’s salt and 1/2 tsp of pepper. Now mash again! (Also, this is a good time to heat your oven to 350 degrees if you’re eating these immediately)
- When your arm feels like it’s going to fall off, and all the ingredients are well combined, take a taste! Here is where you want to adjust your spices to your liking. I prefer my potatoes salty, so I often add more Lawry’s here, but most people are normal and are good with where they are. (This is also a great spot to toss in some garlic salt, onion powder, or roasted garlic if you’re feeling adventurous! You do you!)
- Once seasoned to your liking, dump the whole mess into a medium sized baking dish.
a. If you’re eating immediately: Here’s where you would have the option to add some pats of butter (1/2 cup total) across the top of the potatoes. (Or don’t. Up to you!) Bake for roughly 20 minutes, or (if you added it) until the butter has melted.
b. If you’re making in advance: Cover tightly and pop it in the fridge for up to 3 days. The day you want to eat, take it out 3-4 hours before you plan to sit down and enjoy and just leave it on the countertop to come to room temperature (ish). 30 minutes before you want it to hit the table, add ¼ cup of Half and Half, and mix through. Then plop the 1/2 cup of butter pats on top (if you choose) and pop it into the oven for 30 minutes. - Serve, enjoy and bask in the compliments you will get because they’re fantastic!