These light and fluffy Whipped Potatoes are a unique and delicious alternative to traditional mashed potatoes. Great taste, great texture!
Better Than Mashed Potatoes
I know there are many that would say that mashed potatoes are they’re favorite of all the potatoes. I like them, but they’re not my favorite. And I’ll tell you why…
Whipped potatoes are even better!! Don’t believe me?! These fluffy whipped potatoes are everything that traditional mashed potatoes are not. Ultra light, buttery, flavorful, and totally irresistible.
The secret? The unique method.
The Unique Method
I know, I’m going to get weird on you. But like I mentioned above these are NOT traditional, so don’t expect the process to be either, ok?
STEAM. You’ll start by steaming the potatoes in a large stockpot or Dutch oven. Using a colander will help prevent the potatoes from absorbing too much water, which means they’ll be ready to soak up the milk and melted butter we’re adding to them.
COMBINE. Once the potatoes have been steamed and cooked add them to the bowl of a stand mixer fitted with the whisk attachment (a hand held mixer can be used as well). Gradually pour the warm butter/milk/seasoning mixture to the potatoes.
WHIP. Once the liquid has been incorporated, whip them on high until they’re nice and fluffy, cloud-like.
Serve these whipped potatoes with a giant pat of butter or your favorite gravy! They’ll be devoured in seconds!!
Recipe Tips + Texture Troubleshooting
Milk or half and half? We recommend using whole milk for our recipe because it has a relatively high fat content. If you want to you can use half and half or heavy whipping cream for a thicker mashed potato texture. Some whipped potato recipes use a block of cream cheese for a little bit of sweetness and some added creaminess. This is an option, but isn’t necessary at all!
Good spices to add? We like our garlic flavor for mashed potatoes. You can add a bit of spice with cayenne pepper or paprika. You can also mix in chives or sliced green onion, this flavor has always gone great with potatoes!
Why are they gummy? The challenge with whipped potatoes is wanting them to be whipped and fluffy, but not gummy. Potatoes will become gummy if you overwork them. Make sure to stop whipping them when they hit your desired texture.
Best potatoes to use? We used russet potatoes for our recipe, but you could also use yukon gold potatoes. The goal is to use an overly starchy type of potato.
Peel or not peel potatoes? For our recipe we chose to peel and cube our potatoes. You can either peel your potatoes or not, it’s really up to your preference. When you’re peeling the potatoes I recommend using just a normal vegetable peeler.
Keep leftover mashed potatoes STORED in an airtight container in the fridge for 3-4 days. To REHEAT, you can either heat them in the microwave or in a saucepan with a dash of milk. If you are reheating them on the stove, make sure to stir them so that they don’t burn on the bottom.
When you freeze mashed potatoes they tend to become more watery and it isn’t as great of a texture, so I don’t recommend freezing leftovers.
For more potato recipes:
Whipped Potatoes Recipe
- 4 lb russet potatoes - peeled and cut until 1-inch cubes
- 6 tbsp 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 1/2 tsp. fine sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/8 tsp paprika
- In a large stockpot or Dutch oven set over medium-high heat, add 1 inch of water. Set steamer basket inside and bring water to a boil.
- Fill 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 stockpot or Dutch oven from the heat, drain 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 hand held 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 potatoes stand for 5 minutes before transferring to a serving dish. Garnish with freshly chopped parsley, if desired.