Best 8 Pioneer Womans Smashed Potatoes Recipes

SMASHED POTATOES

Steps:

• Put the potatoes in a pan and cover with cold water. Place over medium heat and bring to the boil. Simmer until fork-tender, 20 to 25 minutes, then drain.
• Smash the potatoes with a potato smasher for a minute or so to break them down a little. Add the butter, sour cream and heavy cream, then mix thoroughly. Stir in the bacon, green onions and grated cheese. Season to taste. Serve hot, topped with some extra green onions for garnish.

RESTAURANT-STYLE SMASHED POTATOES

Steps:

• Nuke potatoes or bake in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in. Serve hot, sprinkling on extra french fried onions and green onions. Yummy with grilled steak or chicken!

CRASH HOT POTATOES

Steps:

• In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minutes.
• Preheat the oven to 475 degrees F.
• Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured. Drizzle the tops of the potatoes with the olive oil. Sprinkle generously with salt and pepper. Bake until golden brown and crisp, about 15 minutes. These are absolutely irresistible!

SMASHED RED POTATOES PIONEER WOMAN

Steps:

• Pressure Cooker: Add potatoes, clean and unpeeled, to the pressure cooker. Add 1 cup water. Seal the valve. Cook for 10 minutes under high pressure.
• Stove-top: Add unpeeled, cleaned potatoes to a pot. Fill with water. Bring water to a boil. Turn heat down to medium.
• Simmer for 10 minutes or until fork-tender, cooking times may vary slightly depending on the variety and size of potatoes. This is an excellent average! Be sure they are fork-tender!
• Preheat oven to 425 degrees.
• Spray a half sheet baking pan with nonstick baking spray, then line the pan with aluminum foil for easier cleanup.
• Take the potatoes out of the pressure cooker and drain them for a minute. With a potato masher or a large fork, mash your potatoes until they are about 1/2 inch thick.
• Now, you want to melt the butter then add the olive oil and finish by brushing generously on top of your potatoes, if desired, you can sprinkle them with salt and pepper.
• Bake for 20-25 minutes or until golden and crispy.
• You can serve your Pioneer Woman Smashed Red Potatoes as they are, or garnish them if you wish.

CREAMY MASHED POTATOES

Steps:

• Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
• Preheat the oven to 350 degrees F.
• Drain the potatoes thoroughly 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 the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
• Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.

RESTAURANT-STYLE SMASHED POTATOES

Steps:

• Poke a few holes in the potatoes and nuke (or bake in a 400 degree F oven) until fork-tender. Add to a large bowl and smash with a potato smasher.
• Immediately add the softened butter, cheese, sour cream, bacon and green onions, and stir with a rubber spatula. Add salt and pepper to taste. Add the French fried onions and fold in. Serve hot, sprinkling on extra green onions.
• Yummy with grilled steak or chicken.

PIONEER WOMAN'S DELICIOUS, CREAMY MASHED POTATOES

Steps:

• Peel potatoes and rinse off. Cut them in half or quarters into about the same size and place in saucepan and cover with water. Bring to a boil over high heat. Reduce heat, cover and cook until just done. Drain potatoes into a colander. Shake off the excess water from potatoes and return them to the saucepan you cooked them and place back on the burner. Turn the heat on low and mash potatoes.
• Turn the heat off and slice in the softened butter and cream cheese. Next add the half and half-start with 1/2 cup, then add more if needed, seasoned salt and pepper. Mash everything together. Add more half and half and seasoning if needed. PW says try not to oversalt but definitely don't undersalt!
• Spread mashed potatoes into a greased baking dish. If you like, slice 1/4 cup butter into pats and place on top of the poatatoes. (Pioneer Woman says you can never have enough butter.). Cover the dish.
• At this point you can bake it in a 350 degree oven for 20 to 30 minutes or cover and refrigerate a day or two. If refrigerated, remove an hour before baking so the center can warm up and then bake as directed. PW says to bake it covered but she has baked it uncovered with no problems.

MY RENDITION OF PIONEER WOMAN'S MASHED POTATOES

Steps:

• Place chopped potatoes in a pot of boiling water. Leave the skins on or off according to your preference. I like texture so I left the skins on.
• Let potatoes boil until soft or about 15 mintues.
• Drain and place back in pot. Turn heat on low and let the potatoes steam for a minute or two. You want them to release a little steam so they do not get watered down or grainy.
• 4 Mash potatoes a bit, then add butter. Once butter is particularly incorporated add 4 oz of cream cheese.
• Next add sour cream and incorporate. If the mixture needs to be thinned add some half and half to the mixture.
• Add salt and pepper to taste.