My husband and I have this super fun food fight ritual that involves different foods flinging across the kitchen. And needless to say, whipped potatoes make a great weapon in our legendary food fights. (We all have our kinks ;). If you’re wondering, besides using it as a weapon, we do love to eat this most classic of the classic side dishes to exist and in fact, it has always been my go-to for the festive dinner nights. I’ve basically lost count of how many times I’ve made them owing to how easy they are to make and how delicious they always turn up! From thanksgiving dinners to craving it as a comfort food after a long day at work, they always steal the show.
It’s fascinating how far whipped potatoes have come, from being a simple root vegetable to the star of dinner tables all across the world. I’ve always enjoyed experimenting with mashed potatoes and coming up with different variations like garlic mashed potatoes and cheesy mashed potatoes and so on. With this recipe that I learned years ago, they always end up buttery, fluffy and creamy! So, what’s not to love about a food staple so versatile?
Ingredients
- 4 lbs (12 medium) russet potatoes
- 1 1/4 cups hot milk
- 2 sticks unsalted butter at room temperature
- 1 1/2 tsp sea salt
- 1 Tbsp fresh parsley or chives, finely chopped for garnish
Directions
- Wash the potatoes thoroughly and peel them with a peeler. (You can leave the skins on if you prefer)
- Cut them into an inch or so thick chunks.
- Take a large stockpot and fill it with cold water. Make sure the pot has enough water so the water line sits 1 inch above the potatoes.
- Put the potatoes in the water pot and add garlic and (salt 1 tbsp) and bring it to a boil. (Boil them until the potatoes are properly cooked – until 25-30 mins)
- Drain the water and place the boiled potatoes in the stand mixer.
- Mash the potatoes lightly using the whisk attachment of the stand mixer.
- Then, use the set the stand mixer on low speed and whisk for 30 seconds.
- Increase the speed to medium and slowly add in 1-1 ¼ cup of hot milk into the mixer bowl.
- Add softened butter 1 Tbsp while the mixer is still on and wait for a few seconds until the butter is absorbed then repeat the same step.
- Add 1 ½ tbsp. of salt into the mixture. The mixture should be whipped and fluffy.
- Serve the mashed potatoes while they are still warm. To keep them warm, cover them or place them in a warm oven.
- Use the finely chopped chives or parsley as a garnish and enjoy.
Creamy and holiday worthy whipped potatoes are ready to glam up your holiday dinners.