These light and fluffy whipped potatoes are a unique and delicious alternative to the traditional mashed potatoes. They’re seasoned to perfection!
I’ve got to admit, mashed potatoes aren’t my thing. In fact, the past few years I’ve skipped over them at holiday dinners. Something about being on a diet of only mashed potatoes (and Gatorade) for several days after my wisdom teeth were pulled made me completely loose interest in them.
But… I’ve since found a recipe I really love and could eat on the regular, and I do! These fluffy whipped potatoes are everything that traditional mashed potatoes are not. Ultra light, buttery, flavorful, and totally irresistible. The secret? 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? ?
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. 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. 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!! If you’re looking for a new twist on an old classic, give these whipped potatoes a try- you’re going to love them.
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.