Forget everything you know about mashed potatoes and welcome the light, fluffy delight of Whipped Potatoes—perfect for those who love great taste and texture.
Whipped potatoes are a creamy, cloud-like version of traditional mashed potatoes. Known for their ultra-smooth texture and rich, buttery flavor. What makes them different? Whipping versus mashing them. The whipping process incorporates air, giving them a luxurious, silky consistency making them light and fluffy and a great side dish to any meal.
Although our typical Mashed Potatoes recipe is good, and our Instant Pot mashed potatoes are ultra-easy, I love the light texture of these whipped potatoes! You might be surprised how much you like them too!
Table of Contents
Reasons to Love These Potatoes
- Whipped potatoes offer a lighter, airier texture, and are incredibly fluffy compared to traditional mashed potatoes.
- This recipe requires just a few basic ingredients, making it an accessible recipe for any home cook.
- Whipped potatoes are a Thanksgiving favorite due to their creamy texture and comforting flavor. They pair wonderfully with mushroom stuffing and turkey gravy.
Recipe Ingredients
- Whole Milk: Milk contributes to the silky consistency and mild sweetness.
- Coarse Kosher Sea Salt: The salt enhances the natural flavor of the potatoes and prevents the dish from tasting bland.
- Garlic Powder: It reinforces the garlic flavor, ensuring a consistent and savory taste to the potatoes.
See the recipe card for full information on ingredients and quantities.
Variations
- Herbs and Spice Variation: Amp up your whipped potatoes by adding a dash of cayenne pepper for a subtle heat or paprika for a smoky undertone. Complement this with fresh herbs such as chopped chives or sliced green onions for a burst of fresh, oniony flavor.
- Creamier Choice: Substitute whole milk with half and half or heavy whipping cream to achieve a richer and denser texture. For an optional twist, mix in a block of cream cheese to the potatoes for additional sweetness and creaminess.
How to Make Whipped Potatoes
Step 1: In a large stockpot or Dutch oven set over medium-high heat, add 1 inch of water. Set a steamer basket inside and bring the water to a boil.
Step 2: Fill the steamer basket with potatoes and cover. Reduce heat to medium and cook for 20-25 minutes or until potatoes are fork-tender.
Step 3: Meanwhile, in a small saucepan set over medium heat, add butter. Once the butter has melted, add the garlic and cook until fragrant, about 1-2 minutes. Add milk, salt, pepper, garlic powder, and paprika. Continue cooking for 5 minutes, then cover and remove from the heat.
Step 4: Remove the stockpot or Dutch oven from the heat, drain the water, then pour the potatoes directly into the pan. Return to the stovetop and cook for 1 minute to allow any excess moisture to evaporate.
Step 5: Pour into the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl with a handheld mixer) and mix on low for 1 minute. Slowly add the warm butter/milk mixture until fully incorporated. Beat on medium-high until potatoes are light and fluffy, about 1-2 minutes.
Step 6: Let the potatoes stand for 5 minutes before transferring to a serving dish. Garnish with freshly chopped parsley, if desired.
Expert Tip
- Avoiding Gummy Whipped Potatoes: Achieving a perfect fluffy texture for these whipped potatoes can be tricky as they can become gummy if overmixed. It’s crucial to stop whipping once they reach your desired consistency to maintain that ideal texture.
Frequently Asked Questions
For our recipe, we recommend russet potatoes, although Yukon Gold potatoes are also a great choice. The key is to use potatoes that are high in starch for the best results.
For our recipe, we opted to peel and cube our potatoes. You have the choice to either peel your potatoes or leave the skins on, based on your personal preference. We recommend using a standard vegetable peeler for optimal results if you choose to peel them.
Storage Info
STORE Whipped Potatoes in an airtight container in the refrigerator for up to 3-4 days. When you freeze mashed potatoes, they tend to become more watery and the texture isn’t as great, so I don’t recommend freezing leftovers.
To REHEAT, thaw in the fridge if frozen, then warm in a saucepan over low heat, stirring occasionally. You can also reheat them in the microwave, stirring every minute to ensure even heating. Adding a little milk or butter while reheating can help maintain their creamy texture.
More Potato Recipes You’ll Love
Whipped Potatoes Recipe
Ingredients
- 4 lb russet potatoes - peeled and cut until 1-inch cubes
- 6 tablespoons unsalted butter
- 2 cloves garlic - minced and mashed into a paste
- 1 1/2 cup whole milk
- 2 tsp coarse kosher sea salt - or 1 ½ tsp. fine sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/8 tsp paprika
Instructions
- In a large stockpot or Dutch oven set over medium-high heat, add 1 inch of water. Set a steamer basket inside and bring the water to a boil.
- Fill the steamer basket with potatoes and cover. Reduce heat to medium and cook for 20-25 minutes or until potatoes are fork-tender.
- Meanwhile, in a small saucepan set over medium heat, add butter. Once the butter has melted, add the garlic and cook until fragrant, about 1-2 minutes. Add milk, salt, pepper, garlic powder, and paprika. Continue cooking for 5 minutes, then cover and remove from the heat.
- Remove the stockpot or Dutch oven from the heat, drain the water, then pour the potatoes directly into the pan. Return to the stovetop and cook for 1 minute to allow any excess moisture to evaporate.
- Pour into the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl with a handheld mixer) and mix on low for 1 minute. Slowly add the warm butter/milk mixture until fully incorporated. Beat on medium-high until potatoes are light and fluffy, about 1-2 minutes.
- Let the potatoes stand for 5 minutes before transferring to a serving dish. Garnish with freshly chopped parsley, if desired.
It’s so good!!! I’ll be making these for every holiday dinner from now on.
Great recipe!