Le Food Snob

Perfect Mashed Potatoes {pioneer woman}

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If I could chose only one side dish for Thanksgiving it would likely be mashed potatoes. I always pile a large amount on my plate. They are the best thing ever. Truly. Thanksgiving and Christmas are normally about the only time I make them so to me they are an extra special treat.

Which naturally means I want to make an extra special recipe for the holidays. When I was growing up, every holiday my grandma would make mashed potatoes. It was one of the best mashed potatoes I’ve ever and was made with cream cheese. I’m always a bit partial to recipes that use cream cheese.

This year I chose a recipe that she sent to me. It was clipped from dash magazine circa Thanksgiving 2013 and was featured in a Pioneer Woman Thanksgiving spread. And it had cream cheese in the recipe. This recipe makes a ginormous amount of potatoes I will warn you. You either need a lot of people to serve or you need to love mashed potato leftovers to make this dish.


  • 5 lb russet or Yukon gold potatoes, peeled and chopped
  • 1 cup (2 sticks) butter, cut into pieces, plus more for dish and topping
  • 1 (8-oz) package cream cheese, softened
  • ½ cup half-and-half
  • ½ cup heavy cream
  • ½ tsp seasoned salt, plus more to taste
  • ½ tsp kosher salt, plus more to taste
  • 1 tsp pepper, plus more to taste


  1. Put potatoes in a large pot. Cover with water and boil over high heat 20 to 25 minutes, until fork-tender. Drain, then put back in pot. Over low heat, mash potatoes 2 to 3 minutes, until mostly smooth, allowing steam and excess moisture to escape.
  2. Add butter, cream cheese, half-and-half, heavy cream, seasoned salt, salt, and pepper. Use masher to combine all ingredients until totally smooth. Spread potatoes in a buttered casserole dish, smoothing out surface. Cover and refrigerate up to 2 days.
  3. When ready to bake, preheat oven to 350°F. Dot top of potatoes with more butter. Bake until piping hot and golden brown on top, 25 to 30 minutes.

Recipe rating: 


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