When you think about cozy, homey meals, mashed potatoes by Ree Drummond quickly comes to mind. The Pioneer Woman, as she’s called, has capture lots of home cooks hearts with her simple recipes and friendly stories. She’s got this down-to-earth vibe, and her dishes taste like a warm hug from someone who really cares. One of her most famous dishes is her mashed potatoes and it shows her whole idea of cooking—keep it easy, add love, and enjoy every bite.
Mashed potatoes are that classic side dish you see on holiday tables and regular dinners too. Ree’s version really shines because it’s extra creamy, loaded with butter, and somehow makes any meal feel fancier. But getting really good mashed potatoes isn’t just about boiling potatoes and mashing them. You’ve got to pick the right potatoes, add the right dairy, and season it just right or you might end up with bland or gluey spuds. Whether you’ve cooked for years or never even boiled water, these tips will help you whip up mashed potatoes like the Pioneer Woman herself.
Section 1: History of Mashed Potatoes
Mashed potatoes go way back to the 1500s when potatoes first grew in the Andes of South America. Explorers took them to Europe and by the 1700s folks in England and Ireland were eating them all the time. As potatoes travelled, people in different places made them their own dish. Some added milk, some added herbs, but everyone loved how adaptable they were. From gravy-covered stews to simple buttered spuds, mashed potatoes became a comfort food across the world.
In the United States, mashed potatoes are almost a must at Thanksgiving and Christmas, usually hanging out next to turkey and gravy. But you can find all kinds of versions any day of the year—from garlic-infused to cheesy mashed potatoes. They’re proof that home cooking can be creative and bring people together around the table.
Section 2: Key Ingredients
Picking the right ingredients is huge if you want top-notch mashed potatoes. First up are the potatoes. The best ones are Russet and Yukon Gold. Russets got lots of starch so they turn out light and fluffy, kinda like clouds that soak up butter and cream. Yukon Golds already have a creamy feel and a buttery taste, so they’re awesome for mashing too.
Next you need the dairy. Butter, heavy cream, and milk make or break the dish. Using the high-fat kind gives you a richer flavor and smoother texture. I like unsalted butter so I can control the salt level, and fresh heavy cream for that velvety finish. If you grab low-fat stuff, your potatoes might taste kinda thin.
Last but not least is seasoning. Salt and pepper are a must, but you can also try adding garlic or cheese if you feel adventurous. Chopped chives or herbs like rosemary can be fun too. Mixing things up is how you make the recipe your own instead of just following the directions.
Section 3: Popular Variations of Pioneer Woman Mashed Potatoes
Ree Drummond’s mashed potatoes taste great by themselves but they also work as a base for other tasty versions.
3.1 Garlic Mashed Potatoes
If you love garlic, mix in 4–6 cloves of roasted garlic or saute minced garlic in butter first. Then stir it into the potatoes. The garlic gives a nice savory punch that goes perfect with the creaminess.
3.2 Cheesy Mashed Potatoes
Cheese makes everything better, right? Add a cup of shredded cheddar or cream cheese when you mash. You can also top with extra cheese for a gooey finish. It’s like comfort food on steroids.
3.3 Loaded Mashed Potatoes
This is basically like a loaded baked potato in mash form. Crumbled bacon, sour cream, chopped chives, maybe some cheese—pile it on. It turns simple spuds into a party on your plate.
Section 4: Step-by-Step Recipe for Pioneer Woman Mashed Potatoes
4.1 Ingredients
- 5 pounds of russet potatoes
- 1 cup of butter (salted)
- 1 cup of heavy cream
- Salt and pepper to taste
- Optional: garlic, cheese, sour cream, or chives
4.2 Directions
Preparing the Potatoes:
Wash the potatoes good to get rid of dirt. Peel them (or leave skins on if you want a rustic vibe) and cut into 1–2 inch pieces. Should take you about 10 minutes.
Cooking the Potatoes:
Put the potato chunks in a big pot and cover with cold water. Toss in a big pinch of salt. Bring to a boil, then lower heat and simmer until you can poke them with a fork and they’re soft—around 15–20 minutes.
Mashing Process:
Drain the potatoes well and put them back in the pot. Add butter and heavy cream while they’re still warm. Mash with a potato masher or ricer till it’s as smooth or as chunky as you like. Don’t overdo it or it can get gluey.
Seasoning:
Stir in salt and pepper. Now’s the time to add garlic, cheese, or any other mix-ins. Blend until everything’s even.
Serving Suggestions:
Put the mashed potatoes in a serving bowl and serve hot. If you want, top with extra butter, chopped chives, or a sprinkle of cheese for looks.
4.3 Cooking Tips and Tricks
- Make sure butter and cream are at room temperature so they mix better.
- A potato ricer helps keep lumps away and gives super smooth potatoes.
- If you use an electric mixer, be gentle or you’ll end up with gummy mash.
Section 5: Storing and Reheating Mashed Potatoes
5.1 Storing Tips
Let leftover potatoes cool to room temperature. Put them in an airtight container so air can’t sneak in. They’ll last in the fridge up to three days. For long storage, freeze in freezer-safe containers for up to two months.
5.2 Reheating Process
You can heat them on the stove or in the oven. On the stove, put potatoes in a saucepan on low heat and stir in a splash of milk or cream until warm. In the oven, preheat to 350°F (175°C), cover with foil so they don’t dry out, and heat for 20–30 minutes.
Section 6: Nutritional Information
6.1 Caloric Breakdown
One serving of mashed potatoes is about 200–250 calories depending on how much butter and cream you use. Portion size really matters if you’re counting calories.
6.2 Healthier Alternatives
If you wanna lighten things up, swap Greek yogurt for heavy cream to get protein without losing creaminess. Or use olive oil instead of butter for a healthier fat boost.
Section 7: FAQs
7.1 How do you keep mashed potatoes from getting gluey?
Don’t over-mix them. Mash just enough to get the lumps out—no more.
7.2 Can I prepare mashed potatoes ahead of time?
Yes, you can make them early and store in the fridge. Reheat when you need them.
7.3 What’s the best way to flavor mashed potatoes?
Add herbs, spices, roasted garlic, cheese, or sour cream. Fresh chives or rosemary work great too.
7.4 How long can I store mashed potatoes in the refrigerator?
They’ll keep up to three days in an airtight container.
7.5 Can mashed potatoes be frozen?
Yep. Freeze in small portions and reheat gently, adding a bit more cream to bring back the creaminess.
pioneer woman mashed potatoes
Equipment
- 1 Large pot
- 1 Colander
- 1 Potato masher or electric mixer
- 1 Saucepan
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 1 Serving bowl
Ingredients
- 3 pounds russet potatoes
- 1 cup whole milk
- ½ cup unsalted butter
- 1 teaspoon salt to taste
- ½ teaspoon black pepper to taste
- optional: garlic powder, sour cream, or cream cheese for extra flavor
Instructions
- Begin by peeling the russet potatoes and cutting them into uniform chunks (about 1-2 inches) to ensure even cooking.
- Place the potato chunks in a large pot, cover them with cold water, and add a generous pinch of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to medium and cook the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork.
- Drain the cooked potatoes in a colander and return them to the pot.
- In a small saucepan, heat the milk and butter over low heat until the butter melts. Avoid boiling the mixture.
- Using a potato masher or electric mixer, begin mashing the potatoes. Gradually add the milk and butter mixture while mashing to achieve your desired creaminess.
- Continue to mash until the potatoes are smooth and fluffy. Season with salt and black pepper to taste. For added flavor, you can mix in garlic powder, sour cream, or cream cheese as desired.
- Serve the mashed potatoes warm in a serving bowl, garnished with a pat of butter if desired.
