The Pioneer Woman's Mashed Potatoes Are Even Better Than Grandma

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% Daily Values based on a 2,000 calorie diet

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Large pot Choose one large enough to boil five pounds of sliced potatoes.

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Step 1 Prepare the potatoes

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Peel the potatoes and slice each one into four chunks, or six for larger spuds. Put the sliced potatoes into a large pot with just enough cold water to cover them.

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Step 2 Cook the potatoes

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Bring the water to a boil, reduce the heat slightly and cook the potatoes until they’re tender but not falling apart. Begin checking them after 20 minutes; a fork should easily pierce the potatoes.

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Step 3 Drain and mash

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Drain the potatoes through a colander, then return them to the pot. Set the pot on the burner over low heat, then use a potato masher to thoroughly break down the potatoes. (Mashing the potatoes over low heat lets the excess moisture evaporate away one of the smart tricks that makes the best mashed potato recipes stand apart.) Let all the excess moisture escape before moving on.

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Step 4 Add the other

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Slice the cream cheese into cubes and add them to the potatoes. Slice the butter and add this to the potatoes along with the half-and-half. Mash the potatoes until these are melted and mixed throughout. Stir in the seasoned salt and the black pepper. Taste the potatoes—add more seasoned salt if you think it needs it.

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Preheat the oven to 350°F. Use a little butter to grease the inside of a 13×9-inch baking dish (or another baking dish large enough to hold the potatoes.) Spoon in the mashed potatoes and spread them evenly, then add a few swirls on top. Dot with a few pats of cold butter.

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Place the dish in the oven for about 20 minutes, until the butter is melted and the potatoes are hot. Stir the butter through, then serve them immediately. (You can also refrigerate and reheat before serving; see below.) Learn how to make the Pioneer Woman’s sweet potato casserole.

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After spreading the mashed potatoes in the baking dish, let them cool completely. Cover and refrigerate for 1-2 days. When you’re ready to reheat the potatoes, Ree Drummond recommends letting them sit out at room temperature for two to three hours ahead of time. Top the potatoes with a few pats of butter, then place the dish into a 350° oven for 20-30 minutes until hot. Leave some fridge space for other make-ahead holiday recipes.