Pioneer Woman Mashed Potatoes Recipe

Honestly? These mashed potatoes are the kind you make when you’re tired but still want something comforting. You boil the potatoes, you mash them up with butter, cream cheese, and a splash of half-and-half. It’s creamy, soft, fills you up. Nothing fancy. Just classic, solid comfort food. Works for holiday dinners or when you’ve had a weird Tuesday and need something warm with gravy on top.

These mashed potatoes end up super smooth and creamy — but not gluey. That’s the cream cheese doing its thing. They’ve got a buttery base, a hint of that seasoned salt (which honestly makes a difference), and you bake them at the end just to melt that top layer of butter.

You could make them ahead and warm them up later, which helps when you’ve got a lot going on. They’re not “light,” but they are easy to digest, pretty gut-friendly, especially if you use Yukon Golds — less starchy than russets.

Not too rich, not bland either. Just… right. Kinda like what you hoped mashed potatoes tasted like when you were a kid.

Jump to Recipe

Ingredients Needed

• 5 lb. russet or Yukon Gold potatoes: peeled, chopped. Russets = fluffier. Yukons = creamier.
• ¾ cup butter: gives it that full flavor. You’ll use more on top too.
• 1 (8-oz.) block cream cheese: softened. Makes ‘em velvety.
• ½ to ¾ cup half-and-half: start with less, add more if too thick.
• ½ to 1 tsp Lawry’s Seasoned Salt: adds warmth, not just saltiness.
• ½ to 1 tsp black pepper: to taste.

How To Make Pioneer Woman Mashed Potatoes

Boil the Potatoes:
Peel and chop the potatoes — same-ish size chunks so they cook even. Simmer them in a big pot of water, then bring to a boil. Let them go for 30–35 minutes. You’ll know they’re done when a fork slides in easy and the potatoes kinda break apart on their own.

Drain and Steam Off Moisture:
Drain them in a colander. Then — and this part matters — dump them back into the dry pot. Put it on low heat and mash them right there. Gets all the steam out so you’re not left with watery mash.

Add the Good Stuff:
Turn off the heat. Toss in butter, cream cheese, and half-and-half. Mash again. Use a potato masher or a hand mixer if you’re feeling extra. Season with the salt and pepper. Taste. Adjust. Stir everything together until it’s creamy and smooth-ish.

Bake to Finish:
Scoop into a baking dish. Throw a few pats of butter on top (yes, more). Pop it in the oven at 350°F just until the butter melts and the whole dish is warm through.

Recipe Tips

• Use room-temp cream cheese so it blends easier.
• Mash over heat to dry the potatoes before adding anything creamy.
• Skip seasoned salt if you’re watching sodium — regular salt works.
• Works great as a make-ahead dish for holiday meals.

How to Store & Reheat

Room Temperature: Serve right away, don’t let sit out over 2 hrs.
Fridge: Store covered up to 4 days.
Freezer: Freeze in portions. Thaw overnight. Reheat low and slow on the stove or in oven with a splash of milk.

Nutrition Facts (Approx. per serving)

• Calories: ~320
• Sodium: 280mg
• Protein: 4g
• Fat: 20g
• Carbs: 28g
• Fibre: 2g
• Sugar: 1g

FAQs

Can I make this with just milk instead of half-and-half?
Yep, just use a bit less so it doesn’t go watery. Whole milk works best.

What’s the best potato to use?
Yukon Golds are creamier. Russets fluffier. Either works — just don’t mix ‘em.

Can I make this dairy-free?
Not really this version, no. You’d need to sub butter, cream cheese, and half-and-half with plant-based stuff, and the flavor/texture changes a lot.

Can I make it ahead of time?
Yes. Prep it all, cover, refrigerate. Bake to reheat before serving.

Do I have to bake it at the end?
Technically no — but that melted butter on top? Worth it.