Pioneer Woman mashed potatoes use 4 pounds of russets with butter, sour cream, and heavy cream for a rich, creamy side. The whole thing takes 30 minutes from The Pioneer Woman website, since the potatoes boil in just 5 to 10 minutes.
Julie Deily skips the electric mixer entirely and goes straight to a wooden spoon or rubber spatula instead. That manual approach keeps the potatoes fluffy, because over-mixing with a machine turns them gluey and starchy.
Pay close attention to draining and drying the potatoes, since waterlogged potatoes dilute everything you add after. Leave them in the hot pot on the turned-off burner for 10 minutes, so the steam escapes before the butter goes in.
Source: The Pioneer Woman website
Pioneer Woman Mashed Potatoes
Course: SidesCuisine: American, ChineseDifficulty: Easy, Medium6
servings20
minutes10
minutes275
kcalButter melts into hot drained russets first, then sour cream and heavy cream fold in for richness. The potatoes mash by hand to the texture you want, so they stay fluffy instead of turning gluey. And a final hit of salt, pepper, and an extra pat of butter finishes them off before serving.
Ingredients
- For the potatoes:
4 lb russet potatoes
1 Tbsp salt (for the boiling water)
- For the mash:
4 Tbsp butter, plus more for serving
1 Tbsp sour cream
1/2 cup heavy cream or milk
Freshly ground pepper, to taste
Directions
- Peel and cut: Peel the potatoes, rinse them, then cut into 1 to 2 inch pieces so they cook evenly.
- Cover with water: Add the pieces to a large pot and pour in enough water to cover, then stir in about 1 tablespoon of salt.
- Boil until tender: Bring the pot to a boil over high heat, then cook for 5 to 10 minutes until a fork or butter knife slides through easily.
- Drain the water: Once they are fork-tender, drain the potatoes completely so no water pools at the bottom.
- Dry on the burner: Return the pot to the hot burner that is turned off, then leave uncovered for at least 10 minutes so the steam escapes.
- Melt in the butter: Add the butter and mix with a wooden spoon or rubber spatula, since the heat from the potatoes melts it quickly.
. - Mash to your texture: Once the butter is mixed in, mash the potatoes to whatever consistency you prefer.
- Stir in the sour cream: Add the sour cream and fold it through, because it adds tang without thinning the texture.
- Add the cream: Pour in the heavy cream or milk and mix until smooth, then add more if you want them creamier.
- Season and serve: Add salt and pepper to taste, then top with an extra pat of butter before bringing them to the table
FAQs
Can I use Yukon Gold potatoes instead of russets?
Yukon Golds work, but the texture changes noticeably. They hold more moisture and have a waxier starch, so the result is denser and less fluffy than russets.
Russets break down faster during boiling and absorb butter and cream more easily, which is why this recipe calls for them. If you swap in Yukon Golds, you may need a little less cream since they don’t soak it up the same way.
Why does the recipe add butter before the cream?
Melting the butter into the hot, dry potatoes first coats the starch granules in fat before any liquid hits them. That fat barrier is what keeps the potatoes from turning gummy when the cream goes in.
Adding the cream first lets the starch absorb the liquid and swell, which makes the potatoes heavy and paste-like. The order matters more than the amounts here, so always start with the butter.
Can I make these mashed potatoes ahead of time?
The recipe says to serve immediately or refrigerate and reheat, so they do hold in the fridge overnight. Add a splash of cream when reheating on the stovetop, since the potatoes absorb moisture as they sit.
Keeping them warm for a short time works too if you cover the pot and set it on the lowest heat. Stir every few minutes and add cream as needed, because they thicken as they cool.
What pairs well with these mashed potatoes?
These are a classic side for roasts, steaks, and braised meats, since the cream and butter stand up to rich gravy. For a full Pioneer Woman dinner, try them under the Pioneer Woman slow cooker beef stew.
Roasted chicken or grilled pork chops both pair well, because the potatoes soak up any pan juices or drippings. A simple steamed green vegetable rounds out the plate, since the potatoes handle all the starch on their own.
Can I use milk instead of heavy cream?
Whole milk works as a swap, though the potatoes come out lighter and less rich than with heavy cream. Use the same 1/2 cup to start, then add more if the texture feels too thick.
Skim or low-fat milk thins the potatoes without adding much body, so the result can taste watery. Half-and-half splits the difference if you want something between milk and cream. And for another Pioneer Woman side that reheats well, the Pioneer Woman green bean casserole is a good one to pair alongside.
