PW’s Creamy Mashed Potatoes

PW’s Creamy Mashed Potatoes recipe

Shepherd’s Pie

This is a great way to use up leftover Beef Stew !


  • At least 4 cups of leftover Beef Stew.
  • Enough mashed potatoes from your favorite recipe to cover the stew (use as much of the mashed potatoes as you’d like) (we used an entire recipe of Skin-On Mashed Red Potatoes).


  1. Pre-heat the oven to 375 degrees.
  2. Take an oven-proof skillet or baking dish out (we used a 9 x 13-inch casserole dish) and spread the stew out in it.
  3. Spoon the mashed potatoes out across the surface of the stew, spreading them out to make sure the surface is covered with the potatoes.
  4. Put the dish in the oven and let it bake until the top of the potatoes look nice and golden brown*.

*We cooked it until the potatoes were golden brown and stiff, about 35 minutes. The stew was also bubbling around the edges.

There’s a lot of different textures in this from the beef stew, the crusty surface of the mashed potatoes and the soft mashed potatoes below the surface. The mashed potatoes also soak up the beef stew liquid which came out tasting delicious !

This was a recipe we got from a Ree Drummond cookbook.

We weren’t paid in any form to promote Ree Drummond.

Take care everybody !

Skin-On Mashed Red Potatoes

This is the first mashed potato recipe we ever found that we just loved eating !


  • 4 ½ lbs. red potatoes, cut into 1-inch pieces
  • 6 tablespoons margarine, cubed
  • 1 ½ teaspoons salt
  • Pepper, to taste (we used freshly ground black pepper)
  • 1 to 1 1/3 cups heavy whipping cream, warmed (we used one cup)


  1. Take your cut up potatoes and place them in a large pot. Add enough water to fully cover the potatoes. Bring the water up to a boil and leave the potatoes in for somewhere between 15-20 minutes or until the potatoes are tender. You’ll know they’re tender when you try to pierce the potato and it breaks apart easily or slides off the fork. Drain the potatoes once they’re tender and add the potatoes to a large mixing bowl afterwards.
  2. Once the potatoes are in the mixing bowl, add the margarine to the bowl and start mashing the potatoes up some (we used a potato masher for this) and then start pouring your desired amount of heavy whipping cream in. Continue mashing, adding the salt and pepper in as well until you reach your desired consistency.

Whether you call it smashed potatoes or skin-on mashed potatoes, this is a recipe you’ve got to try out at least once. It’s a perfect example of comfort food. Simple but scrumptious is the best way to describe it. You could be having a bad day but as soon as you eat these, your day starts to get better !

We’ve had this recipe for so long, we can’t remember where we originally found it.

Take care everybody !

Cream Cheese Mashed Potatoes


  • 5 lbs. potatoes, peeled and cubed and cubed (we used Yukon Gold potatoes)
  • 2 pkg. (8 oz. each) cream cheese, softened
  • ¼ cup butter, cubed (we used salted butter)
  • 1 tsp. salt (we just salted to taste and we used kosher salt)
  • ¼ tsp. pepper (we used freshly ground black pepper and didn’t measure how much we used)


  1. Take your cubed potatoes and place them in a large pot, filling the pot up with enough water to cover the potatoes. Bring the water up to a boil. Turn down the heat, putting a lid on the pot and letting the potatoes cook for 10-15 minutes or until tender*.
  2. Drain the potatoes (we transferred the potatoes to a large mixing bowl after draining them). Mash up the potatoes with the remaining ingredients and enjoy !

*We didn’t turn down the heat and we didn’t put a lid on the pot.

We loved the tanginess that the cream cheese gave these mashed potatoes.

Recipe source unknown.

Hope you enjoy life !