Pioneer Woman Mashed Potatoes Recipe

Pioneer Woman mashed potatoes are a creamy, buttery side dish that serves 10 and takes about 1 hour 30 minutes from start to finish. Made with 5 pounds of russet or Yukon Gold potatoes, cream cheese, butter, half-and-half, and heavy cream, this make-ahead recipe is perfect for Thanksgiving or any big family dinner. Simply boil, mash, season, and reheat in a 350°F oven when ready to serve.

The real trick here is patience. You boil those potatoes for a full 30 to 35 minutes until a fork slides right through with zero fight. Then you drain them, toss them back in the hot pot, and mash over low heat so all that extra moisture escapes. That dry mash is what keeps them fluffy instead of soupy.

Once the potatoes are dry and mashed, you fold in the butter, cream cheese, and cream while everything is still hot. That warmth melts it all together into something ridiculously smooth. Season it up, spread it in a baking dish, and pop it in the oven whenever you’re ready. No stress, no rush.

Pioneer Woman Mashed Potatoes Recipe

Recipe by Marry ThompsonCourse: Side DishCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

1

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hour 

Cooking time

30

minutes

Calories

414

kcal

Ree Drummond’s famous make-ahead mashed potatoes recipe. Fluffy, smooth, and ready when you are! Perfect for Thanksgiving dinner.

Ingredients

• 5 lb. russet or Yukon Gold potatoes
  

• 3/4 cup butter, plus more for topping
  

• 1 (8-oz.) package cream cheese, softened
  

• 1/2 cup half-and-half
  

• 1/4 cup heavy cream
  

• 1/2 to 1 tsp. Lawry’s Seasoned Salt
  

• 2 tsp. black pepper
  

• 1/2 tsp. kosher salt, plus more to taste
  

Directions

• Peel and cut potatoes into same-sized pieces. Bring a large pot of water to a simmer, add potatoes, bring to a boil, and cook 30 to 35 minutes until a fork slides through easily.
  
• Drain potatoes in a colander. Return to the dry pot on the stove and mash over low heat to let all the steam escape.
• Turn off heat. Add butter, cream cheese, half-and-half, and heavy cream. Mash until smooth. Stir in seasoned salt, pepper, and kosher salt. Taste and adjust.
• Transfer to a baking dish, top with a few pats of butter, and heat in a 350°F oven until warmed through and butter is melted.

FAQs

Can I make these mashed potatoes in a crockpot instead of the oven? 

Yes! Several home cooks transfer the mashed potatoes to a crockpot on warm instead of reheating in the oven. This frees up oven space and keeps them hot through second helpings.

Can I swap the cream cheese for something else? 

Absolutely. Many people use sour cream, Boursin cheese with garlic and herbs, or even a mix of shredded cheeses. Each swap gives a slightly different flavor so adjust seasonings to taste.

Is 2 teaspoons of black pepper too much? 

Some cooks found it overpowering. Start with 1/2 teaspoon and taste as you go. You can always add more but you cannot take it back out.

Can I add garlic or other mix-ins? 

Yes. Grating fresh garlic into the potatoes while they cook or stirring in caramelized onions, green onions, or fresh parsley are popular additions that people love.

Can I boil the potatoes in broth instead of water? 

Several people swear by using beef or chicken broth for boiling. It adds an extra layer of flavor to the potatoes before you even start mashing.

What else can I make with these mashed potatoes?

These go perfectly alongside a roasted turkey or pecan pie for Thanksgiving. But they also pair beautifully with steak, chicken marsala, or meatloaf for any weeknight dinner.