These light, fluffy and Creamy Whipped Potatoes are an absolute game-changer. Never before have you had potatoes that are SO creamy and buttery.
This recipe is quick and easy to make, and consists of only FOUR ingredients (including salt).
It's a simple but perfect recipe. Pair these potatoes with our grilled sirloin tip steak for a delicious meal.
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Why you'll love this recipe
- Compliments Any Main Course -This recipe was developed with one goal in mind. Make the perfect creamy potato side to compliment any main course. Give them a try with another simple recipe, Instant Pot Pot Roast. Or serve them alongside our Juicy & Tender Bottom Round Roast and easy xanthan gum gravy for a beautiful dinner with the family.
- Perfect Side Dish for the holidays - Every Christmas table needs a potato dish, why not this one? Your family is going to love these fluffy potatoes next to their turkey and sugar-free cranberry sauce.
- Only 4 Ingredients - Simplicity is a beautiful thing. You don't need to overcomplicate this recipe. You just need a few starchy potatoes, butter and milk, and salt to bring it all together.
- The Perfect Texture - Potatoes can be enjoyed so many different ways. But there is something so satisfying about a perfectly creamy texture. If you would like to add a little crunch, bacon bits would be perfect to top these potatoes with.
Ingredients and substitutions
Potatoes - In this recipe, we found Russet and Yukon delivered the creamy results we were looking for. But any potato can work. Sweet potatoes would be delicious as well.
Whole Milk - Whole milk will give you the best texture overall because of the high fat content. But you are welcome to substitute whole milk for any type of milk that suits your needs.
Unsalted Butter - This recipe uses unsalted butter (and a LOT of it). Your potatoes may end up too salty if you use salted butter, so unsalted is a must.
Salt - Add the recommended amount of salt in the recipe to the dish, but always add more to your own personal taste.
If you have any questions about any of these ingredients, please leave a comment below and we will get back to you.
If you love creamy potatoes, give our scalloped sweet potatoes with gruyere cheese a try.
How to make creamy whipped potatoes
Add the potatoes to a large stock pot and cover with cold water. Allow them to soak for 10 minutes.
Drain the starchy water and add cold water until the potatoes are covered.
Bring water to a boil and boil for 18-22 minutes, or until tender and easily separated with a fork.
Drain the water and transfer to a large bowl for a stand mixer.
Fit the stand mixer with the whisk attachment. Turn the mixer on low and add in the milk ¼ cup at a time, mixing until all the milk has been added.
Increase the speed to medium, and add the butter 2 tablespoons at a time until all butter has been added and the potatoes are fluffy.
While the mixer is still mixing, add in the salt and mix until combine.
Turn off the mixer and transfers the whipped potatoes to a serving bowl. Serve warm.
For a complete list of ingredients, instructions, and nutritional information, please see the printable recipe card below.
Serve with our flavorful and tender marinated sirloin tip roast.
Best tips
Don't skip soaking your peeled and cut potatoes. This removes a lot of their starch. If you don't do this, you will end up with gummy whipped potatoes.
If you don't have a stand mixer, you can use a hand mixer.
These whipped potatoes are the perfect canvas to let you culinary creativity shine. Punch up the flavor by adding roasted garlic, fresh rosemary or thyme, shredded cheese, or bacon bits to the mash during the mixing process, or at the end as a garnish.
Storage instructions
Store in an airtight container in the refrigerator for 3-4 days. I don't recommend freezing, the texture will simply not be the same.
Reheat on the stove over medium low heat. Add a splash of milk to the bottom to prevent burning. You can also use the microwave.
Related recipes
Potatoes can be prepared so many different ways. Here are a few of our favorite potato recipes we think you're going to love.
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📖 Recipe
Whipped Potatoes
Equipment
Ingredients
- 4 lbs. potatoes russets or golden potatoes washed, peeled, and cut into 2-inch pieces
- 1 cup warm whole milk
- 16 tablespoons unsalted butter 2 sticks, room temperature
- 2 teaspoons salt more or less to taste
Instructions
- Add the potatoes to a large stock pot and cover with cold water. Allow them to soak for 10 minutes.
- Drain the starchy water and add cold water until the potatoes are covered.
- Bring water to a boil and boil for 18-22 minutes, or until the potatoes are tender and are easily separated with a fork.
- Drain the water and transfer the hot potatoes to a large bowl for a stand mixer.
- Fit the stand mixer with the whisk attachment. Turn the mixer on low and add in the milk ¼ cup at a time, mixing until all the milk has been added.
- Increase the speed to medium, and add the butter 2 tablespoons at a time until all butter has been added and the potatoes are fluffy.
- While the mixer is still mixing, add in the salt and mix until combine.
- Turn off the mixer and transfers the whipped potatoes to a serving bowl. Serve warm.
Notes
- If you don't have a stand mixer, you can use a hand mixer.
- Punch up the flavor by adding roasted garlic, fresh rosemary or thyme, shredded cheese, or bacon bits to the mash during the mixing process, or at the end as a garnish.
- Storage Tips: Store in an airtight container in the refrigerator for 3-4 days. I don't recommend freezing, the texture will simply not be the same. Reheat on the stove over medium low heat. Add a splash of milk to the bottom to prevent burning. You can also use the microwave.
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