The Pioneer Woman Cooks (47 page)

Remove from the pan and drain on a paper towel–lined plate.

4. Treat it as you would chicken-fried steak, layer it in a sandwich, or eat it plain with roasted corn. It’s a simple, yummy way to prepare cube steak.

PW’S CREAMY MASHED POTATOES

Makes 8 servings

Mashed potatoes have only one downside: between the potato peeling, cooking, and mashing, they’re a time-consuming dish. The wonderful thing about these mashed potatoes is that they can be made ahead of time and kept in the refrigerator, then warmed in the oven when you’re ready to eat. No more last-minute mashing!

The other wonderful thing about these mashed potatoes is that they’re about as creamy and decadent as it gets.

You’ll see what I mean in a moment.

5 pounds russet or Yukon Gold potatoes12 tablespoons (1½ sticks) butter, softened, additional 4 tablespoons (½ stick) butter (optional)One 8-ounce package cream cheese½ to ¾ cup half-and-half½ teaspoon seasoned salt, such as Lawry’sSalt to tasteBlack pepper to taste

1. Bring a large pot of water to a slow boil over medium-high heat.

2. Using a sharp knife or vegetable peeler, peel the potatoes and rinse in cold water.

Chop the potatoes in halves and/or fourths. This helps the potatoes cook more quickly and evenly.

3. Add the potatoes to the pot.

Increase the heat to high and bring to a full boil. Cook for 20 to 30 minutes.

4. The potatoes are ready when they pass the ol’ fork check: a fork should easily slide into the potatoes with no resistance, and the potatoes should almost—but not completely—fall apart.

Important: If the fork meets with much resistance, that means the potatoes aren’t done, and the mashed potatoes will be lumpy!

5. Drain the potatoes in a large colander. Give yourself a nice steam facial while you’re at it.

6. Return the potatoes to the pot and turn the heat on low. With a potato masher, mash the potatoes over low heat to allow much of the steam to escape. Continue mashing until all lumps are gone, about 2 minutes. Turn off the heat.

7. Add the butter. Feel really guilty.

8. Add the cream cheese. Feel even more guilty.

9. Next, add the half-and-half and stir together.

And let go of your guilt. Food is to be enjoyed!

(At least that’s what I tell myself.)

10. Add the seasonings. Stir together until well combined. Taste and adjust the seasonings as needed—be sure not to underseason!