Whipped Potatoes are wonderfully light, fluffy, and silky mashed potatoes with a delicious buttery flavor. No lumps to be found in these mashed potatoes.
This recipe only uses three ingredients, plus salt and pepper.
What type of potatoes to use for Whipped Potatoes?
Russet potatoes make the best whipped potatoes. They are higher in starch than red potatoes or Yukon Gold potatoes. Because of the high starch, the potato cells puff up when cooked, making really fluffy potatoes.
What’s the best method for making fluffy potatoes?
Steaming the potatoes works much better than boiling them which just adds excess water and makes the potatoes heavier.
How to Make Whipped Potatoes?
Start by rinsing the potato pieces with cold water to remove excess starch.
Steam the potatoes until tender.
Warm the milk, butter, salt and pepper.
Drain the potatoes well and then place them over low heat to evaporate any water.
Use an electric mixer to break the potatoes up and then slowly add the milk mixture.
Beat until no lumps remain and they have a cloud-like texture.
Don’t overwhip the potatoes or they will be gummy.
Leftovers will keep in the refrigerator in an airtight container for 3 to 4 days. Reheat in the microwave. You may want to add a splash of milk to them when you reheat.
More Delicious Side Dish Recipes:
- Super Creamy Mac and Cheese
- Cheesy Green Bean Casserole
- Southern Broccoli Casserole
- Southern Candied Sweet Potatoes
- Steam Basket
- 4 pounds russet potatoes peeled and cut into 1-inch pieces
- 1 1/2 cups whole milk
- 8 tablespoons butter cut into 8 pieces
- 2 teaspoons salt
- 1/2 teaspoon pepper
- Place potatoes in a colander and rinse under cold water for 1 minute. Drain.
- Fill a Dutch oven with 1 inch of water and place a steamer basket inside. Add potatoes to steamer basket, place Dutch oven over high heat with lid on top until water comes to a boil. Once water comes to a boil, reduce heat to medium and cook 20 to 25 minutes, until potatoes are fork tender.
- While potatoes are cooking, place milk, butter, salt, and pepper in a medium saucepan and heat over medium-low until butter is melted. Keep warm.
- Drain potatoes and return to Dutch oven. Place over low heat to evaporate any water.
- Place potatoes in the bowl of an electric mixer and using a whisk attachment, turn mixer on LOW for 30 seconds to break up potatoes.
- With mixer on LOW, slowly add milk mixture.
- Once milk mixture has been added, turn mixer to HIGH for about 2 minutes, until no lumps remain. Serve.
Recipe Source: Cook’s Country
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