Creamy Whipped Potatoes
There’s something magical about a bowl of creamy whipped potatoes—fluffy, velvety, and impossibly smooth. With just 15 minutes of prep and 25 minutes of cooking, you’ll have a comforting classic ready in under an hour.
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.
Nutrition
Calories: 222kcalCarbohydrates: 1gProtein: 1gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 8gCholesterol: 64mgSodium: 545mgSugar: 2g
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