Creamy Whipped Mashed Potatoes
A simple four-ingredient mashed potato side with a smooth, fluffy texture. Hot milk and softened butter are incorporated gradually after the potatoes are cooked, giving the finished potatoes their creamy consistency.
Print Pin Servings: 12
Ingredients
- 1 lbs russet potatoes, (12 medium) peeled
- 1 1/4 cup hot milk, (use 1 to 1/4 cups) we used whole milk
- 16 tbsp unsalted butter (2 sticks), at room temperature (not melted)
- Salt
- 1 tbsp fresh parsley or chives, finely chopped for garnish (optional)
Instructions
- Peel potatoes and rinse in cold water (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potato peeler. Place potatoes in a large pot (5 Qt+) and cover potatoes with cold water. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min). Do not overcook.
- Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed for 30 seconds then increase to medium and slowly drizzle in 1 to 1 1/4 cups of the HOT milk to reach your desired texture.
- With the mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally, add 1 1/2 tsp salt, or add to taste.
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Recipe Notes
- If you don't have a stand mixer, an electric hand mixer, potato ricer, or potato masher can be used instead.
- Keeping the Potatoes Warm
- Cover the finished mashed potatoes and hold them in a 200°F oven until serving. Alternatively, transfer them to a slow cooker and keep it on the low or warm setting.
- Storage and Reheating
- Refrigerator: Allow the potatoes to cool, then place them in a heat-safe airtight container. Refrigerate for up to 5 days.
- Freezer: Once cooled, store the potatoes in an airtight freezer-safe container for up to 1 month.
- Reheating: Defrost frozen potatoes overnight in the refrigerator. Reheat them on the stovetop, in a 350°F oven, or in the microwave. A little milk and butter can be stirred in while reheating to bring back the creamy texture. Avoid excessive mixing.
