There’s something magical about a bowl of creamy whipped potatoes—fluffy, velvety, and impossibly smooth. This recipe delivers a side dish that’s rich in flavor yet light in texture, perfect for elevating any meal. With just 15 minutes of prep and 25 minutes of cooking, you’ll have a comforting classic ready in under an hour.
Each bite is a dreamy blend of buttery richness and subtle warmth, with a cloud-like consistency that melts on your tongue. Whether paired with a holiday roast or a weeknight dinner, these potatoes are a crowd-pleaser that feels indulgent yet effortless. It’s comfort food at its finest, and it’s easier to make than you might think!
Ingredients for Creamy Whipped Potatoes
- 4 lbs. potatoes (russets or golden potatoes, washed, peeled, and cut into 2-inch pieces)
- 1 cup warm whole milk (can substitute with half-and-half for extra richness)
- 16 tablespoons unsalted butter (2 sticks, room temperature; salted butter can be used, but reduce added salt)
- 2 teaspoons salt (adjust to taste)
Step-by-Step Instructions
- Prepare the potatoes: Add the potatoes to a large stockpot and cover with cold water. Allow them to soak for 10 minutes to remove excess starch.
- Drain and boil: Drain the starchy water and refill the pot with fresh cold water until the potatoes are fully covered. Bring the water to a boil over high heat, then reduce to a simmer. Boil for 18-22 minutes, or until the potatoes are tender and easily pierced with a fork.
- Drain and transfer: Drain the potatoes thoroughly and transfer them to a large bowl. If using a stand mixer, ensure the bowl is compatible.
- Mix in the milk: Fit the stand mixer with the whisk attachment. Turn the mixer on low speed and gradually add the warm milk, ¼ cup at a time, mixing until fully incorporated and the potatoes begin to break down.
- Add the butter: Increase the mixer speed to medium. Add the butter, 2 tablespoons at a time, mixing until all the butter is added and the potatoes are light and fluffy.
- Season and finish: While the mixer is still running, add the salt and mix until evenly combined. Taste and adjust seasoning if needed.
- Serve: Turn off the mixer and transfer the whipped potatoes to a serving bowl. Serve warm and enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your creamy whipped potatoes with delicious sauces and toppings! Try a rich garlic herb butter by melting 4 tablespoons of butter with minced garlic and fresh herbs like parsley or chives. For a tangy twist, drizzle with gravy or a dollop of sour cream. If you’re feeling adventurous, sprinkle with crispy bacon bits or shredded cheese for added texture and flavor.
Serve It Right: Presentation and Pairings
These whipped potatoes are a versatile side dish that pairs beautifully with roasted meats like herb-crusted chicken or slow-cooked beef brisket. For a vegetarian option, serve alongside roasted vegetables or a hearty mushroom stew. Garnish with a sprinkle of fresh parsley or chives for a pop of color and freshness.
Keep It Fresh: Storage and Reheating Tips
Store leftover whipped potatoes in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or cream and warm them in a saucepan over low heat, stirring frequently to maintain their creamy texture. Alternatively, microwave in 30-second intervals, stirring in between, until heated through.
Mix It Up: Recipe Variations
Customize your whipped potatoes to suit your taste! Swap whole milk for heavy cream for an extra-rich version, or use garlic-infused olive oil instead of butter for a lighter, aromatic twist. For a cheesy upgrade, fold in shredded cheddar or Parmesan during the final mixing stage.
Time-Saving Hacks for Busy Cooks
To save time, peel and chop your potatoes the night before and store them in a bowl of cold water in the fridge. When ready to cook, simply drain and proceed with the recipe. If you don’t have a stand mixer, a hand mixer or even a sturdy potato masher will work just fine to achieve that fluffy texture.
Creamy Whipped Potatoes
Equipment
- stand mixer
- whisk attachment
- Large stock pot
- Large bowl
Ingredients
Potatoes
- 4 lbs potatoes (russets or golden potatoes) washed, peeled, and cut into 2-inch pieces
Dairy
- 1 cup warm whole milk
- 16 tablespoons unsalted butter 2 sticks, room temperature
Seasoning
- 2 teaspoons salt more or less to taste
Instructions
- Add the potatoes to a large stock pot and cover with cold water. Allow them to soak for 10 minutes.
- Drain the starchy water and add cold water until the potatoes are covered.
- Bring water to a boil and boil for 18-22 minutes, or until the potatoes are tender and are easily separated with a fork.
- Drain the water and transfer the hot potatoes to a large bowl for a stand mixer.
- Fit the stand mixer with the whisk attachment. Turn the mixer on low and add in the milk ¼ cup at a time, mixing until all the milk has been added.
- Increase the speed to medium, and add the butter 2 tablespoons at a time until all butter has been added and the potatoes are fluffy.
- While the mixer is still mixing, add in the salt and mix until combined.
- Turn off the mixer and transfer the whipped potatoes to a serving bowl. Serve warm.