Delicious, Creamy Mashed Potatoes

One of my favorite things about the holiday season is all the wonderful food served around the holiday table. Scrumptious roasts, glazed hams, roasted chickens, succulent pork tenderloins – I love them all. And then, of course, there are the amazing sides that accompany those main dishes – oven-roasted veggies, wonderful stuffings + dressings + grains, + my personal favorite: the potatoes! I was put in charge of making mashed potatoes for our family Thanksgiving this year + took to Facebook to ask for your suggestions on what type to make.

Y’all had some amazing suggestions, but one recipe that kept popping up was The Pioneer Woman’s Delicious, Creamy Mashed Potatoes. In that recipe, either Russets or Yukon Golds are boiled, then mashed simply with lots of butter, heavy cream, cream cheese, seasoned salt, salt, + pepper. They looked simple + delicious, so I gave ’em a try. And y’all, they were SO good. So creamy, so rich, so buttery – they are as decadent + comforting as mashed potatoes can be. The cream cheese is what makes them special, adding a lovely, slightly tangy flavor, + a silky, rich texture. So, if you’re looking for a fab mashed potato recipe to try soon, look no further, + give this one a try!

Delicious, Creamy Mashed Potatoes

serves 12, adapted from The Pioneer Woman

Ingredients

2 sticks unsalted butter, softened, plus more for pan
5 pounds Russet or Yukon Gold potatoes
1 8-ounce package cream cheese, softened
1 cup heavy cream
1/2 teaspoon seasoned salt
1/2 teaspoon kosher salt
1 teaspoon black pepper

Directions

Preheat the oven to 350 degrees F. Generously butter a 4-quart baking dish.

Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.

Drain the potatoes 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 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, kosher salt and pepper. Mash to combine.

Spread the potatoes in the prepared baking dish. Throw pats of the remaining butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes.

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