Pioneer Woman Cooks Mashed Potatoes
Ree over at Pioneer Woman Cooks cooked up some mean mashed potatoes for a pre-Thanksgiving post.
Sigh. Mashed potatoes. They’re as much a part of Thanksgiving dinner as pecan pie and Uncle Festus.
But mashed potatoes are labor-intensive, and on Thanksgiving Day, that’s not necessarily an asset. The wonderful thing about these mashed potatoes is, they can be made ahead of time, then warmed in the oven when you’re ready. This has made a world of difference in my Thanksgiving Day sanity, peace, blood pressure readings, and hormone levels. The fact that they’re wonderfully delicious is simply the icing on the cake. So let’s go make ‘em.
Ree's mashed potatoes contain—get this—butter, half and half, and cream cheese.
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8 Comments:
I adore Ree. She makes Paula Deen's food look like recipes from Cooking Light.
Ann Fisher at 8:25PM on 11/09/07
I too find Ree a joy to read. Some people are born story tellers and Ree is one of those people. Her blog has great photography.
Albeit we do not always agree on recipes we do agree on menus.
I also love how she "tricked" her husband into eating cream cheese.
Witty and devious what is there not to like
JerzeeTomato at 9:17PM on 11/09/07
I made her recipe for Orange mini-muffins a couple of weeks ago. They were termed "delicious" by the taster and devoured almost immediately
she's a good read as well.
suegsf at 2:13AM on 11/10/07
Every thing I have made from her blog has turned out wonderful. I have replaced my Texas Sheet Cake recipe with her version..and the Dr's at my hospital now frequently request it!!!! My son and his friends request the Marlboro Man Sandwich everyother weekend....and I love these mashed potatoes, and my own little picky males don't know there is cream cheese in them either!!! Thanks for sharing her wonderful recipes on your site.
BTW...she is also an excellent and humorous writer on her Confessions of a Pioneer Woman blog...great stories and photos of life on a cattle ranch.
Deb in E.TX
sweetlilmagnolia at 6:11PM on 11/10/07
Ree loves her family and that is a joy to see in this world.
Her cooking while some of it is good, its right up there with Semi-homemade, only half cooking. Somehow in my mind I kind of imagined a ranch wife making biscuits from scratch, fresh cream taking from the cows for her scones, instead it’s Albertsons and Williams-Sonoma. When you make things from seasoning mixes, and store bought brine, you’re not cooking you’re following directions on the back of the container. Anyone can do that.
Mashed potatoes? Comparing Scharffen Berger Chocolate while using a pre-made brownie mix isn’t comparing chocolate, and it’s not even fair the recipe for the pre-made brownies had a totally different recipe than the one she used for the other two? Come on what's next how to boil water? I can't figure out why you have Ree doing a cooking column? She's not Paula Deen, not even close. That’s an insult.
Mario Batali and Ree in the same column? They go together like Silver oak and bologna.
esspressomeup at 4:04AM on 11/11/07
We love Ree's blogs, and we are thrilled to have her contributing to Serious Eats (although the the Serious Eats mashed potatoes post was merely a link to a post on her blog). We think Ree has one of the most compelling, original voices about food and life we have run across in a long, long time, and just because she uses seasoned salt and the occasional mix doesn't change that in the slightest. There's plenty of room on Serious Eats for Ree, Mario Batali, and all the other great bloggers, chefs, writers, and community members who make the site the diverse, inclusive, welcoming place it has become.
Ed Levine at 7:37AM on 11/11/07
A while back I decided to agree to disagree when it comes to cooking on food blogs. I was surprised to see some of the things mentioned in esspressomeup's post as well. I decided to post how I did things hoping that others in the community would gather what they could from the diversity of what we have taken the time to contribute.
To me there is only two ways to get your point of view included, you either post how you do things and/or start your own blog. I try and post often and I am trying to start my own blog.
I still am in awe of anyone who takes the time and trouble to invite me into their kitchen via a blog.
Food is serious business. There is room for all of us in the blogosphere.
JerzeeTomato at 12:17PM on 11/11/07
"Anyone can do that" : but so many don't even do that! If you can give someone the desire and confidence to brine and roast a turkey for the first time by suggesting a "mix", good job! It won't be long before they branch out and try their own blends and more from scratch cooking. And if they don't? It's still a home-cooked meal with love, something this country desperately needs more of!
Cary at 10:30AM on 11/12/07