Creamy Whipped Mashed Potatoes: The Easiest, Silkiest Comfort Side
These Whipped Mashed Potatoes are a simple way to turn everyday spuds into something a little special. The name says it: whipped results in an airy, velvety texture that is different from the denser, more rustic mashed potato. If you want smooth, light, and comforting, this is the direction to go.
Ingredients for this Whipped Mashed Potatoes
Here’s what you need. Nothing exotic. Just real, familiar ingredients that come together fast.
- 2 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 cup whole milk
- 4 tbsp unsalted butter
- 1/4 cup sour cream
- 1 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp chives or parsley, chopped (optional)
Quick notes: Yukon Gold is my go-to for creaminess and flavor. Russets work too but may need a touch less whipping so they don’t go gluey. Whole milk and butter give the best texture, but you can swap in half-and-half or a mix of milk and cream for an even richer result.
Instructions
Follow these steps and you’ll have whipped mashed potatoes that feel almost indulgent, but without fuss. I like to keep things straightforward—no special tools beyond an electric mixer.
- Start with cold water: Put the potatoes in a saucepan and cover them with cold water. Add a generous pinch of salt. Heating from cold helps them cook evenly.
- Simmer until tender: Bring to a boil, then lower to a gentle simmer. Cook until a fork slides through easily, about 12 to 15 minutes. Don’t rush this part — soft potatoes make for the smoothest finish.
- Warm the liquids: While the potatoes cook, warm the milk and butter together until the butter melts and the milk is hot but not boiling. Warm milk absorbs into the potatoes better than cold milk and keeps them silky.
- Drain and dry: Drain the potatoes well and return them to the hot pan for a minute to let excess steam escape. This little step helps prevent watery mash.
- Whip gently: Using an electric mixer on low, begin whipping the potatoes. Slowly pour in the warm milk-and-butter. Increase the speed to medium and whip until the potatoes are airy and smooth, 1 to 2 minutes. Beware of over-whipping — it can make the texture gluey.
- Finish and season: Stir in sour cream, then salt and pepper. Taste and tweak—maybe another pinch of salt, maybe a splash more milk if you like a looser consistency.
- Serve: Spoon into a serving dish and scatter chopped chives or parsley on top. Serve right away while warm.
Little tip: if you’re making these ahead, keep them warm in a covered dish set over a pan of simmering water, or reheat gently with a bit more milk while stirring.
Cook and Prep Times
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Nutritional information
Estimated per serving (serves 4): about 320 calories. This estimate includes whole milk, butter, and sour cream. Macronutrient highlights: a comforting balance of carbs from the potatoes and fat from the dairy. If you swap lower-fat milk or omit the sour cream, calories will drop a bit.
Frequently asked questions
Can I make whipped mashed potatoes ahead of time?
Yes. Make them up to a day ahead, cool them slightly, cover tightly, and chill. Reheat gently on the stove over low heat with a splash of warm milk, stirring occasionally. For larger batches, a 350°F oven in a covered dish works fine until heated through.
What’s the difference between whipped and regular mashed potatoes?
Whipped mashed potatoes are beaten with a hand or stand mixer so air is incorporated, which yields a lighter, silkier texture. Regular mashed potatoes are often mashed by hand with a masher or ricer and can be denser and more rustic. Both are delicious — it’s a matter of texture preference.
Can I use a potato ricer or food mill?
Yes. A ricer or food mill produces very smooth results without overworking the starches. If you use one, finish by folding in warm milk, butter, and sour cream by hand or with brief mixing. Avoid over-mixing to keep the potatoes from becoming gummy.
That’s it. Simple, honest, and tasty. Whipped Mashed Potatoes are one of those dishes that feel like a hug on a plate. They pair well with roasted meats, stews, or a simple roast chicken. If you like, garnish with a pat of butter and a sprinkle of fresh herbs. Enjoy, and don’t be afraid to make them your own.
Whipped Mashed Potatoes
Ingredients
- 2 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 cup whole milk
- 4 tbsp unsalted butter
- 1/4 cup sour cream
- 1 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp chives or parsley, chopped (optional)
Instructions
- Place potatoes in a large saucepan and cover with cold water by about 1 inch. Add a large pinch of salt.
- Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are very tender when pierced with a fork, about 12 to 15 minutes.
- While potatoes cook, heat milk and butter together in a small saucepan over low heat until butter melts and milk is warm. Do not boil. Alternatively, microwave the mixture until warm.
- Drain potatoes well in a colander and return them to the hot pan. Let them sit for a minute to dry out slightly.
- Using an electric mixer on low speed, start to whip the potatoes while slowly adding the warm milk and butter mixture. Increase speed to medium and whip until light and silky, about 1 to 2 minutes. Avoid whipping too long to prevent gluey texture.
- Mix in sour cream, salt, and pepper. Taste and adjust seasoning. If you prefer looser potatoes, add a splash more warm milk.
- Transfer to a serving bowl and sprinkle with chopped chives or parsley if using. Serve warm.
