The Pioneer Woman Tasty Kitchen
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Gourmet Mashed Potatoes

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Level: Easy

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Description

This is my momma’s famous mashed potato recipe! She makes it every Christmas and Easter. The key here, in addition to all the fabulous dairy products, is that you boil, then mash, then bake the potatoes. This creates a buttery, crispy outer shell, hiding soft creamy homemade mashed potatoes under the surface.

Ingredients

  • 12 whole Fist Sized Yukon Gold Potatoes
  • ½ cups Butter, Divided Use
  • 8 ounces, weight Cream Cheese, Divided Use
  • 1-½ cup Sour Cream, Divided Use
  • 2 teaspoons Garlic Powder, Divided Use
  • Paprika, For Topping
  • 3 Tablespoons Butter, For Topping

Preparation

Scrub, peel and cube the Yukon potatoes. Add them into a large pot, cover with water and bring to a boil. Boil until tender, usually 20 minutes. Check with a fork to make sure they are tender before removing from heat.

Preheat oven to 350 F.

Drain off the water and place half of the potatoes in your upright mixer. Put the lid on the pot with the remaining potatoes to keep them warm.

Beat potatoes with your paddle attachment until no lumps remain. Then add half of the butter, half of the cream cheese, half of the sour cream and half of the garlic powder. Beat until combined, then scrape them into a 9×13 casserole dish.

Repeat with the remaining half batch of the potatoes, butter, cream cheese, sour cream and garlic powder. Finish filling the 9×13 pan with the second batch of potatoes, then top with pats of butter and a healthy sprinkle of paprika.

Bake at 350 F for 1 hour or until top is golden brown and bubbly. Serve piping hot, and prepare to hear nothing but oohs and ahs as everyone takes a bite. It’s that good!

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