These are not your ordinary, run of the mill mashed potatoes! These are The Pioneer Woman's Creamy Mashed Potatoes and they are fabulous! The only changes that I made to The Pioneer Woman's original recipe is that I used red potatoes, and I didn't bother to peal them. If you use a russet or anything with a thicker skin, then I would recommend peeling them. But if you go with red or Yukon gold, there's really no need. These are the ultimate in creamy, tangy, buttery, mashed potato yumminess. I love that you can make them in advance, perfect for entertaining! Give these a try, you will not be disappointed!!
5 lbs Red Potatoes
1, 8 oz Cream Cheese, softened
1 cup Heavy Cream
2 sticks of Butter
Salt & Pepper, to taste
Wash the potatoes & cut in half or quarter, depending on the size of the potatoes. Place in a large pot & cover with water. Bring to a boil over high heat & cook until fork tender, about 20-25 minutes.
While the potatoes are boiling, preheat the oven to 350 degrees & generously butter a large casserole dish. (I halved the recipe so you would need a larger casserole for the whole recipe.)
When the potatoes are fork tender, drain & place back into the pot, on the stove with the heat off. Mash until smooth.
Add in 1 1/2 sticks of butter, the heavy cream, the cream cheese & season with salt & pepper. Stir to combine well.
Spread the mashed potatoes into the buttered casserole dish evenly. Then top with a few pats of butter. Do not skip this part! Trust me!! (If you want to make these in advance, you can stop here. Cover & refrigerate the casserole dish. When you are ready to eat, pull the potatoes out of the refrigerator & bring to room temperature. Then continue with the directions below.)
Bake at 350 degrees uncovered, until the potatoes are warmed through & the top is browned, about 20-30 minutes.
Let the potatoes sit for a few minutes before serving. Enjoy!!
This recipe serves 10-12 people.
(I halved the recipe for these pictures!)