Mashed Potatoes The Pioneer Woman Way Recipes

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CREAMY MASHED POTATOES



Creamy Mashed Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h15m

Yield 10 servings

Number Of Ingredients 6

5 pounds russet or Yukon gold potatoes
1 1/2 sticks (12 tablespoons) butter, plus more for topping
One 8-ounce package cream cheese, softened
1/2 to 3/4 cup half-and-half
1/2 to 1 teaspoon seasoned salt, such as Lawry's
1/2 to 1 teaspoon freshly ground black pepper

Steps:

  • Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
  • Preheat the oven to 350 degrees F.
  • Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
  • Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
  • Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.

SLOW COOKER MASHED POTATOES



Slow Cooker Mashed Potatoes image

Though I love mashed potatoes, I've always thought of them as a fairly laborious thing to make.

Categories     side dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 7

3 lb. Russet Potatoes, Peeled And Cut Into Small Chunks
1 c. Chicken Broth (see Note)
4 tbsp. Unsalted Butter; Cut Into Pats
1 1/2 tsp. Salt
1/2 c. Sour Cream
Chives Or Scallions, For Garnish
Heavy Cream Or Milk, To Taste (optional)

Steps:

  • Combine potatoes, chicken broth (see note below), butter, and salt in a slow cooker. Stir together, then cover and cook on high for 3-4 hours, until potatoes are tender and fluffy-looking. Mash with a potato masher or fork (or put them through a potato ricer, for super smooth potatoes), then add sour cream, chives or scallions, heavy cream or milk, or whatever ingredients you'd like. Season to taste, then serve and enjoy!Note: I used unsalted chicken broth. If you use full salt, reduce the salt to 1 teaspoon, then season to taste at the end. If you wish to skip the chicken broth, substitute water instead.

CROWD-SOURCED MASHED POTATOES



Crowd-Sourced Mashed Potatoes image

Well, well, well...I was hoping it would happen. In our last column, we tackled meat (check out our Crowd-Sourced Barbecue Ribs on foodnetwork.com), and now we have potatoes! For these mashed potatoes, I asked for your thoughts on social media and you knocked it out the park with suggestions, tricks and secret ingredients. Your help was clearly needed because I love to mix my mashed potatoes with fresh rosemary and thought "who doesn't?" To my surprise, the majority of people polled don't! Instead, many of you prefer the oniony pop of fresh chives. (I admit that whenever rosemary shows up, it does take over the dish.) Sour cream is the most popular secret ingredient. It's a simple way to bring zip to the earthy tubers and a smooth texture to the final dish. Speaking of texture, I must say I've never met a mashed potato texture I didn't like - I'll take them smooth, chunky and everything in between. Most of you prefer the middle ground, with a few lumps. Good thinking! To catch the next poll, follow me @SunnyAnderson on Twitter.

Provided by Sunny Anderson

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 7

3 pounds Yukon Gold potatoes, peeled and cut into large chunks
Kosher salt
1 1/2 sticks (12 tablespoons) salted butter, cut into pieces, at room temperature
1/2 cup milk, warmed
1/2 cup sour cream
Freshly ground pepper
Chopped fresh chives, for topping

Steps:

  • Put the potatoes in a large pot and cover with water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until tender, 12 to 15 minutes. Drain well and return the potatoes to the pot.
  • Add the butter to the potatoes and mash with a potato masher or fork until well combined. Add the milk and sour cream and stir well; season with salt and pepper.
  • Transfer the mashed potatoes to a bowl and top with chives.

MASHED POTATOES THE PIONEER WOMAN WAY



MASHED POTATOES THE PIONEER WOMAN WAY image

Categories     Potato

Number Of Ingredients 6

◾5 pounds Russet Or Yukon Gold Potatoes
◾3/4 cups Butter
◾1 package (8 Oz.) Cream Cheese, Softened
◾1/2 cup (to 3/4 Cups) Half-and-Half
◾1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
◾1/2 teaspoon (to 1 Teaspoon) Black Pepper

Steps:

  • Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they're cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart. Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients. Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry's Seasoning Salt and ½ a teaspoon of black pepper. Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through. Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

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