Whipped Potatoes Recipe
These light and fluffy Whipped Potatoes are a unique and delicious alternative to traditional mashed potatoes. Great taste, great texture!
Servings: 6 servings
Calories: 380kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 6serving | Calories: 380kcal | Carbohydrates: 58g | Protein: 9g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 818mg | Potassium: 1342mg | Fiber: 4g | Sugar: 5g | Vitamin A: 477IU | Vitamin C: 18mg | Calcium: 113mg | Iron: 3mg