Best 8 Pioneer Womans Creamy Herbed Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Pioneer Woman's Creamy Herbed Potatoes: A Taste of Comfort and Simplicity**

Comfort food at its finest, Pioneer Woman's Creamy Herbed Potatoes are a delightful dish that combines tender potatoes, a luscious creamy sauce, and a burst of fresh herbs. These delectable potatoes are perfect for any occasion, whether it's a cozy family dinner or an elegant holiday feast. With just a handful of pantry staples and some fresh ingredients, you can whip up this crowd-pleasing side dish in no time.

**Indulge in Three Variations:**

1. **Classic Creamy Herbed Potatoes:** The original recipe features a symphony of flavors with a velvety cream sauce, aromatic herbs, and perfectly cooked potatoes.

2. **Cheesy Herb Potatoes:** Calling all cheese lovers! This variation adds a generous amount of melted cheese to the creamy sauce, creating a rich and gooey indulgence.

3. **Bacon Herb Potatoes:** For those who crave a smoky and savory kick, bacon bits are added to the potatoes, elevating them to a whole new level of deliciousness.

Prepare to tantalize your taste buds with these versatile potatoes that pair perfectly with grilled meats, roasted chicken, or even as a standalone vegetarian main course. Let's embark on a culinary journey with the detailed recipes for each variation, ensuring that every bite is an explosion of flavor.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY ROSEMARY POTATOES



Creamy Rosemary Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h40m

Yield 9 servings

Number Of Ingredients 11

4 tablespoons (1/2 stick) butter, plus softened butter, for the baking dish
5 to 6 medium russet potatoes
1 teaspoon salt, or to taste
Freshly ground black pepper
4 cloves garlic, finely chopped
1 medium onion, finely diced
One 8-ounce package cream cheese, at room temperature
1 cup half-and-half
2 tablespoons minced fresh rosemary
3 green onions, light green and medium green parts, thinly sliced
1 cup grated Parmesan

Steps:

  • Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-13-inch baking dish with softened butter.
  • Using a mandoline or a very sharp knife, slice the potatoes very thinly. They'll cook better that way. Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and some pepper.
  • In a large skillet over medium-low heat, melt the butter. Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes. Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in the half-and-half and stir to combine. Mix in 1/2 teaspoon salt and some pepper. Taste and adjust the seasonings as necessary. Do not undersalt! Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan.
  • Pour the cream cheese mixture over the top of the potatoes. Scrape out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving.

PIONEER WOMAN'S CREAMY HERBED POTATOES



Pioneer Woman's Creamy Herbed Potatoes image

Found this in the Wichita Eagle & am stashing as it looks like a great side dish for Thanksgiving week if not actually on Thanksgiving. They note the recipe is from Pioneer Woman's cooking blog - such a wonderful site! 2Bleu zamailed me that she felt the cheddar cheese on top improved the flavor enough to warrant an extra star - think I'll be trying it with additional cheese on top too ( & maybe scattered inside...).

Provided by Busters friend

Categories     Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

4 -5 russet potatoes
1/2 cup butter
1 onion, medium, finely diced
8 ounces cream cheese
3/4 cup heavy cream
1 cup whole milk (half & half works, too)
salt, to taste
pepper, to taste
1 teaspoon rosemary, finely chopped
1 teaspoon parsley, finely chopped
1 teaspoon chives, finely chopped
1/2 teaspoon sage, finely chopped

Steps:

  • Preheat oven to 350 degrees.
  • Slice potatoes very thinly.
  • Add butter to a large skillet over medium low heat, When melted, add diced onion. Cook for 3 minutes, stirring occasionally.
  • Add cream cheese to the pan and stir to melt.
  • Pour in cream and milk, stirring to combine.
  • Season with plenty of salt and pepper, then add chopped herbs.
  • Place potatoes in a buttered baking dish. Pour contents of skillet over the top.
  • Top with Parmesan cheese and bake for 45 minutes, or until bubbly. Allow potatoes to sit 15 minutes before serving.

Nutrition Facts : Calories 384.1, Fat 30.8, SaturatedFat 19.3, Cholesterol 95.3, Sodium 193.2, Carbohydrate 22.8, Fiber 2.6, Sugar 3.1, Protein 6

BROWN BUTTER MASHED POTATOES



Brown Butter Mashed Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 12 servings

Number Of Ingredients 8

5 pounds Yukon gold potatoes
2 1/2 sticks (1 1/4 cups) salted butter, at room temperature
1 1/2 packages cream cheese (12 ounces total), at room temperature
1/2 cup half-and-half
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Milk, if needed, for thinning
Chopped fresh parsley, for garnish

Steps:

  • Peel the potatoes, rinse in cold water and cut into fourths. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
  • Meanwhile, add the butter to a saucepan over medium heat. Allow the butter to brown, 2 to 3 minutes, being careful not to burn it. Swirl the pan as you go, stopping when the solids turn medium to deep golden brown.
  • Drain the potatoes, then return them to the pot. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
  • Add the cream cheese, half-and-half, cream, some salt and pepper and three-quarters of the brown butter to the pot and stir to combine. If the mixture needs thinning, add some milk. Check the seasonings, adding salt and pepper to taste. Drizzle the remaining brown butter over the top. Sprinkle with fresh parsley.

CREAMY MASHED POTATOES



Creamy Mashed Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h15m

Yield 10 servings

Number Of Ingredients 6

5 pounds russet or Yukon gold potatoes
1 1/2 sticks (12 tablespoons) butter, plus more for topping
One 8-ounce package cream cheese, softened
1/2 to 3/4 cup half-and-half
1/2 to 1 teaspoon seasoned salt, such as Lawry's
1/2 to 1 teaspoon freshly ground black pepper

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.

PIONEER WOMAN'S CREAMY HERBED POTATOES



Pioneer Woman's Creamy Herbed Potatoes image

Provided by My Food and Family

Categories     Recipes

Time 1h20m

Number Of Ingredients 11

4 to 5 russet potatoes
1 stick (1/4 pound) butter
1 medium onion, finely diced
8 ounces cream cheese
3/4 cup heavy cream
1 cup whole milk (half-and-half works too)
Salt and pepper, to taste
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped parsley
1 teaspoon finely chopped chives
1/2 teaspoon finely chopped sage

Steps:

  • Preheat oven to 350 degrees F. Slice potatoes very thinly.
  • Add butter to a large skillet over medium low heat, When melted, add diced onion. Cook for 3 minutes, stirring occasionally. Add cream cheese to the pan and stir to melt. Pour in cream and milk, stirring to combine. Season with plenty of salt and pepper, then add chopped herbs.
  • Place potatoes in a buttered baking dish. Pour contents of skillet over the top. Top with parmesan cheese.
  • Bake for 45 minutes, or until bubbly. Allow potatoes to sit 15 minutes before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PIONEER WOMAN'S CRASH POTATOES



Pioneer Woman's Crash Potatoes image

With out a doubt one of the biggest hits with my family and friends. Found it on the website of the pioneer woman courtesy of pinterest. The only thing I did differently was to add some chopped garlic into the olive oil I dribbled on top. One other time I used chopped chives no rosemary. Can't wait to try it sprinkled with...

Provided by Deb Lund

Categories     Potatoes

Time 1h

Number Of Ingredients 5

12 whole new potatoes (or other small round potatoes)
3 tablespoons olive oil
kosher salt to taste
black pepper to taste
rosemary (or other herbs of choice) to taste

Steps:

  • 1. Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
  • 2. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
  • 3. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
  • 4. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
  • 5. Bake in a 450 degree oven for 20-25 minutes until golden brown.

PIONEER WOMAN'S DELICIOUS, CREAMY MASHED POTATOES



Pioneer Woman's Delicious, Creamy Mashed Potatoes image

This is a great recipe from the Pioneer Woman. She says it especially great at Thanksgiving because you can make it a day ahead of time and just remove it from the refrigerator on Thanksgiving to bake. She also loves butter and often uses more than the recipe calls for. It is delicious!

Provided by linguinelisa

Categories     Mashed Potatoes

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 7

5 lbs potatoes, Russet or 5 lbs yukon gold potatoes
3/4 cup butter, softened (or more)
8 ounces cream cheese, softened
1/2-3/4 cup half-and-half
1/2-1 teaspoon seasoning salt
1/2-1 teaspoon black pepper
1/4 cup butter (optional)

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.

Nutrition Facts : Calories 390.6, Fat 23.2, SaturatedFat 14.1, Cholesterol 66.1, Sodium 213.1, Carbohydrate 41.2, Fiber 5, Sugar 2.5, Protein 6.5

PIONEER WOMAN CREAMY ROSEMARY POTATOES RECIPE - (5/5)



Pioneer Woman Creamy Rosemary Potatoes Recipe - (5/5) image

Provided by á-3347

Number Of Ingredients 12

4 tablespoons (1/2 stick) butter, plus softened butter, for the baking dish
5 to 6 medium russet potatoes
1 teaspoon salt, or to taste
Freshly ground black pepper
4 cloves garlic, finely chopped
1 medium onion, finely diced
One 8-ounce package cream cheese, at room temperature
1 cup half-and-half
2 tablespoons minced fresh rosemary
3 green onions, light green and medium green parts, thinly sliced
1 cup grated Parmesan
Special equipment: a madoline, optional

Steps:

  • 4 tablespoons (1/2 stick) butter, plus softened butter, for the baking dish 5 to 6 medium russet potatoes Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-13-inch baking dish with softened butter. Using a mandoline or a very sharp knife, slice the potatoes very thinly. They'll cook better that way. Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and some pepper. In a large skillet over medium-low heat, melt the butter. Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes. Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in the half-and-half and stir to combine. Mix in 1/2 teaspoon salt and some pepper. Taste and adjust the seasonings as necessary. Do not undersalt! Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan. Pour the cream cheese mixture over the top of the potatoes. Scrape out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving. Recipe courtesy of Ree Drummond

Tips:

  • For a creamier texture, use heavy cream instead of milk.
  • Add a pinch of garlic powder or onion powder for extra flavor.
  • If you don't have fresh herbs, you can use 1 teaspoon of dried herbs instead.
  • To make the potatoes ahead of time, cook them according to the recipe and then let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat them in a 350°F oven until heated through.

Conclusion:

Pioneer Woman's Creamy Herbed Potatoes are a delicious and easy side dish that can be served with a variety of main courses. They are creamy, flavorful, and sure to please everyone at the table. With just a few simple ingredients, you can make this dish in no time. So next time you're looking for a quick and easy side dish, give this recipe a try.

Related Topics