Best 3 Pioneer Woman Potato Recipes

**Pioneer Woman Potato Recipes: A Culinary Journey of Comfort and Flavor**

Embark on a delectable culinary journey with the Pioneer Woman's potato recipes, a symphony of flavors that will tantalize your taste buds and warm your soul. From the classic mashed potatoes with their creamy texture and butteriness to the crispy and golden-brown roasted potatoes, each recipe showcases the versatility and comforting nature of this humble ingredient. Whether you're looking for a quick and easy side dish or a hearty main course, the Pioneer Woman has you covered. Savor the cheesy goodness of twice-baked potatoes, the tangy and aromatic potato salad, or dive into a hearty bowl of creamy potato soup. With step-by-step instructions and stunning visuals, these recipes will guide you in creating restaurant-quality dishes that will impress your family and friends. So, grab your apron, gather your ingredients, and let's embark on this culinary adventure together.

Here are our top 3 tried and tested recipes!

SAUSAGE, POTATO, AND KALE SOUP (PIONEER WOMAN)

Sausage, Potato, and Kale Soup (Pioneer Woman) image

This reminds me of Zuppa Toscana. I used evaporated milk in place of the heavy cream and half and half, and I still absolutely loved this.

Provided by AmyZoe

Categories < 60 Mins

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 bunches kale (picked over, cleaned, and torn into bite sized pieces)
12 whole red potatoes, sliced thin
1 whole onion, chopped
1 1/2 lbs Italian sausage
2 cups low sodium chicken broth
4 cups half-and-half
splash heavy cream
oregano, to taste (fresh or dried)
black pepper, to taste

Steps:

Prepare the kale and set it aside.
In a medium pot, boil sliced potatoes until tender. Drain and set aside.
In a large pot, crumble and brown the Italian sausage. Drain as much of the fat as you can.
Stir in the red pepper flakes, oregano, chicken broth, milk, and half and half. Simmer for 30 minutes.
Give it a taste and adjust seasonings as needed.
Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10 to 15 minutes, then serve.

PIONEER WOMAN PERFECT POTATO SOUP RECIPE - (3.7/5)

Pioneer Woman Perfect Potato Soup Recipe - (3.7/5) image

Provided by kdet

Number Of Ingredients 14

Ingredients

6 slices thin bacon, cut into 1-inch pieces
1 whole medium onion, diced
3 whole carrots, scrubbed clean and diced
3 stalks celery, diced
6 whole small russet potatoes, peeled and diced
8 cups low sodium chicken or vegetable broth
3 tablespoons all-purpose flour
1 cup milk
1/2 cup heavy cream
1/2 teaspoon salt, or more to taste
Black pepper to taste
1/2 teaspoon cajun spice mix
1 teaspoon minced fresh parsley
1 cup grated cheese of your choice

Steps:

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot. Return to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice. Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes. Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth, being careful not to splash yourself with the hot soup (if possible, allow soup to cool slightly before blending). Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish. Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

POTATO AND CORN MASH, PIONEER WOMAN COOK'S STYLE RECIPE - (4/5)

Potato and Corn Mash, Pioneer Woman Cook's Style Recipe - (4/5) image

Provided by Foodiewife

Number Of Ingredients 12

Ingredients

Optional:
3 pound potatoes (I prefer Yukon Gold)
3 cans corn, divided
1/2 cup hot milk
1 red bell pepper, chopped
1 large garlic clove, grated or finely chopped
1 large onion, chopped
1 tablespoon oil
Butter (or cream cheese)
Salt and pepper, to taste
Chives
Milk or heavy cream (about 1/4 to 1/2 cup, depending on how thick you like your potatoes)

Steps:

You can easily adjust the quantities to feed any number of people, though. Boil the potatoes for about 25 to 30 minutes. Until very tender. Drain, then put back into the pot and leave on low heat; this allows extra water to evaporate so you don't get soupy and watery potatoes. Heat 1 tbsp oil in a skillet and cook the onions, bell pepper and garlic, over low heat until they're soft and sweet. This will take about 15 minutes. Add a 1 to 2 tablespoons butter or cream cheese, or spoon in some sour cream, and add 2 cans of the corn. Start mashing. You don't want to completely mash the corn; you just want to break it up a little so it blends in with the potatoes. I like my mashed potatoes rather thick, so I added 1/2 a cup of hot milk or heavy cream. Feel free to add an additional splash of milk. Or cream. Or cream cheese. Keep mashing until the potatoes are nice and creamy. Add the rest of the corn and the onion/pepper mix and stir it in. Season with a generous amount of black pepper and some salt-or Lawry's seasoned salt. Put the corn mash back on the stove for a few moments to let the mash heat through. Garnish with fresh chives and it's ready to serve and enjoy.

Tips:

Use the right potatoes: Russet potatoes are the best choice for mashed potatoes because they are starchy and fluffy. Yukon Gold potatoes are also a good option, as they are creamy and have a slightly sweet flavor.
Boil the potatoes in salted water: Salting the water helps to flavor the potatoes and prevents them from becoming waterlogged.
Drain the potatoes thoroughly: This will help to prevent the potatoes from being watery.
Mash the potatoes until smooth: Use a potato masher or ricer to mash the potatoes until they are smooth and lump-free.
Add milk, butter, and seasonings to taste: Start with a small amount of milk and butter, and then add more to taste. Season the potatoes with salt, pepper, garlic powder, and onion powder.
Serve the potatoes hot: Mashed potatoes are best served hot, so make sure to keep them warm until you are ready to serve them.

Conclusion:

Mashed potatoes are a classic comfort food that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. With these tips, you can make the best mashed potatoes every time.