Imported from the web

Pioneer Woman Mashed Potatoes

Name: Pioneer Woman Mashed Potatoes
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 10 servings
Cuisine: American
Ingredients: 5 lb Russet or Yukon Gold potatoes (Peel and slice into four chunks each, or six if large); 0.75 cup Unsalted butter (Plus extra for greasing the baking dish and dotting the top; source does not quantify the extra); 8 oz Cream cheese (Soften, then slice into cubes); 0.5 cup Half-and-half; 0.5 tsp Seasoned salt (Plus more to taste); 0.5 tsp Black pepper

Imported by Starr2 on SeeMeCook

Rich, buttery mashed potatoes get their extra-creamy texture from cream cheese and half-and-half. They’re baked briefly before serving and can also be made ahead and reheated.

10 servings75 minAmerican

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Ingredients

5 lb Russet or Yukon Gold potatoes (Peel and slice into four chunks each, or six if large)
0.75 cup Unsalted butter (Plus extra for greasing the baking dish and dotting the top; source does not quantify the extra)
8 oz Cream cheese (Soften, then slice into cubes)
0.5 cup Half-and-half
0.5 tsp Seasoned salt (Plus more to taste)
0.5 tsp Black pepper

Steps

1
Peel the potatoes. Slice each into four chunks, or into six if the potatoes are large.
2
Put the potato pieces in a large pot and add just enough cold water to cover them.
3
Bring the water to a boil, then reduce the heat slightly. Cook the potatoes until tender but not falling apart, beginning to check after 20 minutes; a fork should pierce them easily.
4
Drain the potatoes in a colander and return them to the pot. Set the pot over low heat and thoroughly mash the potatoes, letting excess moisture evaporate before continuing.
5
Slice the cream cheese into cubes and add it to the potatoes.
6
Slice the measured butter and add it to the pot along with the half-and-half.
7
Mash until the butter and cream cheese have melted and are mixed throughout.
8
Stir in the seasoned salt and black pepper. Taste and add more seasoned salt if needed.
9
Preheat the oven to 350°F (175°C). Grease the inside of a 13-by-9-inch baking dish, or another dish large enough to hold the potatoes, with a little extra butter.
10
Spoon the mashed potatoes into the greased dish and spread them evenly. Make a few swirls on top, then dot the surface with a few pats of cold butter.
11
Bake for about 20 minutes, until the butter has melted and the potatoes are hot. Stir the butter through and serve immediately.
12
For make-ahead preparation, after spreading the potatoes in the baking dish, let them cool completely. Cover and refrigerate for 1–2 days.
13
To reheat, let the refrigerated potatoes sit at room temperature for 2–3 hours. Top with a few pats of butter and bake at 350°F (175°C) for 20–30 minutes, until hot.

Notes

Makes about 10–11 cups. The source gives no amount for the extra butter used to grease the dish and dot the potatoes. For make-ahead storage, cool completely, cover, and refrigerate for 1–2 days; let sit at room temperature for 2–3 hours before reheating. The author suggests hand-mashing rather than using an electric mixer, which may make the potatoes gummy. Optional add-ins mentioned: diced scallions, chives, bacon bits, or shredded sharp cheddar cheese; quantities are not provided.