Whipped Potatoes Recipe

Whipped potatoes in a bowl, garnished with freshly chopped parsley.

5 from 11 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 378kcal

Author: Andrea

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 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 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.

Notes

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.

Nutrition