These whipped mashed potatoes are creamy, buttery, and most of all fluffy.
They are so easy to make and are perfect for any holiday meal. Make these for your next family get together meal.
This mashed potatoes recipe is one of those basic recipes that my mom taught me before I left the house (another being perfectly fluffy rice). I mean, frankly, I’ve never had bad mashed potatoes at our house, so it was a mystery to me how they could turn out wrong. Actually, the recipe is not exactly the secret to good potatoes. It’s the process.
These whipped mashed potatoes taste absolutely great with any meat or fish dish. I totally recommend making my Tender Grilled Chicken Thighs with these or any one of your favorite fish dishes. These potatoes are also awesome with a juicy salad like my Creamy Cucumber Tomato Salad or my Two-Ingredient Tomato Salad.
Ingredients for Whipped Mashed Potatoes
Potatoes – any kind should work. I know some potatoes work better for mashed potatoes, but the important part is the preparation process and the amount of other ingredients used.
Water & Salt – for cooking the potatoes in. The water should be well-salted.
Butter – My favorite brand at our house is the Kerrygold Irish Butter (not affiliate. I just like the stuff) I used non-salted, but you can also use salted. Just make sure to reduce salt at the end of adding any.
Milk – the milk should be hot, but not boiling.
- Cooking pot – the size depends on the amount of potatoes you plan to make
- Potato masher – optional, you can also mash with the mixer
- Hand Mixer – best way to get fluffy potatoes
How to Make Whipped Mashed Potatoes
Peel the potatoes, cut them into smaller pieces, rinse and add to a pot. Pour enough water to cover the potatoes, salt the water and bring to a boil.
Reduce heat and cook the potatoes for 15-20 minutes. Note: the smaller you cut the potatoes, the faster they will cook. Mine were done in 15 minutes.
Drain the potatoes (place on a heat-resistant place). Using a potato masher, mash the potatoes.
Add butter and half of the hot milk to the mashed potatoes. Beat using a hand mixer. Keep adding more milk until your whipped mashed potatoes reach the desired, smooth consistency. You may or may not use up all the milk.
Add salt to taste and beat further until salt is well incorporated.
Serve hot. You can garnish the potatoes with some chopped dill or chives right before serving.
Tips for Making the Best Whipped Mashed Potatoes
- To cook the potatoes faster, cut them into smaller pieces.
- When heating the milk, make sure you don’t boil it, but just make it hot. Otherwise it forms a skin on the top.
- Since all potatoes are different, don’t add all the milk to the potatoes at once. You might end up with watery potatoes.
Lastly, if you make these whipped mashed potatoes, make sure to leave a comment and/or give this recipe a rating here! I’d love to hear back from you and will do my best to answer and respond to every comment. And of course, don’t forget to tag me on Instagram if you make this recipe. I’d love to see the photos of the recipes you have made!
Creamy Whipped Mashed Potatoes
- 3 lb (1.4kg) Potatoes
- Water for Cooking
- 8 tbsp (113g) Butter, room temperature
- 1 cup Milk
- 3/4 tsp Salt, or to taste (and more for cooking)
- Peel the potatoes, cut them into smaller pieces, rinse and add to a pot. Cover the potatoes with water, generously salt them and bring to a boil. Cook the potatoes for 15-20 minutes. Note: the smaller you cut the potatoes, the faster they will cook.
- Meanwhile, heat up the milk in a stainless steel cup or a small saucepan. Heat the milk on very low heat as you don't want it to come to boil. The milk should be hot, but not boiling.
- Drain the potatoes. Using a potato masher, mash the potatoes. You can also use your hand mixer to mash them up a bit before whipping, if you prefer.
- Add butter, half of the hot milk to the mashed potatoes and beat using a hand mixer. Keep adding more milk until your potatoes reach the desired, smooth, creamy consistency. You may or may not use up all the milk.
- Add salt to taste and beat further until salt is well incorporated. Serve hot.