Whipped potatoes are russet potatoes boiled until tender and then beaten with a mixer, hot milk and softened butter until they are light, smooth and fluffy, like a savory cloud. This whipped potatoes recipe uses only four main ingredients and a stand mixer with a whisk. It makes a big bowl, enough for 10 people, in 40 minutes. They are richer and airier than ordinary mashed potatoes, and they are a natural fit for Thanksgiving, Christmas or any dinner with gravy.
How to make whipped potatoes: Peel 4 pounds of russet potatoes and boil them, partially covered, for 20 to 25 minutes, until a knife pierces them easily. Drain well and break them up in a mixer bowl with the whisk. Mix on low for 30 seconds, then on medium, slowly adding 1 cup of hot milk. Add 16 tablespoons of softened butter, 1 tablespoon at a time, and whip until fluffy. Season with salt.
Why You’ll Love It
- Light and fluffy. The mixer beats air into the potatoes.
- Very smooth. No lumps and no masher.
- Four main ingredients. Potatoes, milk, butter and salt.
- Feeds a crowd. A full 4 pounds of potatoes.
- Made for gravy. Soft peaks hold a pool of it.
Ingredient Notes
Russet potatoes. Four pounds, which is about 12 medium potatoes, peeled. Russets are starchy and dry, so they whip up light.
Whole milk. One and a quarter cups, hot. Start with 1 cup and add the last of it only if you need it.
Unsalted butter. Sixteen tablespoons, which is two sticks. It should be soft, at room temperature, but not melted.
Salt. One and a half teaspoons, or to taste.
Fresh parsley. A tablespoon, finely chopped, as an optional garnish.
Ingredients
- 4 pounds russet potatoes (about 12 medium), peeled
- 1 1/4 cups whole milk, hot
- 16 tablespoons unsalted butter, softened
- 1 1/2 teaspoons salt, or to taste
- 1 tablespoon fresh parsley, finely chopped (optional)
How to Make Whipped Potatoes
1. Prepare the potatoes. Peel and rinse the potatoes. Halve any that are very large. For the smoothest result, remove the small knots with a spoon or the tip of a potato peeler.
2. Boil until tender. Place the potatoes in a large pot and cover with cold water. Bring to a boil, then cook partially covered for 20 to 25 minutes, until a knife easily pierces the potatoes. Do not overcook.
3. Drain and break them up. Drain well and transfer the potatoes to a stand-mixer bowl. Use the whisk attachment by hand to lightly break them up.
4. Whip with hot milk. Fit the whisk attachment to the mixer. Mix on low for 30 seconds, then increase to medium. Slowly add 1 cup of the hot milk, adding more as needed, up to 1 1/4 cups, for the texture you want.
5. Add butter and season. With the mixer running, add the softened butter 1 tablespoon at a time, waiting a few seconds between additions. When the potatoes are whipped and fluffy, add the salt to taste. Garnish with parsley if you like.
Whipped Potatoes vs. Mashed Potatoes
They are the same potatoes. The difference is the tool and the texture. Mashed potatoes are pressed with a masher, so they are denser and can have a little texture. Whipped potatoes are beaten with a mixer, which works in air and makes them smooth, light and soft.
| Mashed | Whipped | |
|---|---|---|
| Tool | Potato masher | Stand mixer or hand mixer with a whisk |
| Texture | Thicker, sometimes rustic | Smooth, airy and fluffy |
| Milk and butter | Stirred or mashed in | Beaten in gradually while the mixer runs |
The order of the steps is what gives the fluffy result.
| Step | Why it matters |
|---|---|
| Break up the potatoes by hand first | Whole potatoes thrown around by a mixer make a mess and leave lumps |
| Start on low | The pieces crumble gently before the speed goes up |
| Add the milk hot and slowly | Hot milk blends in smoothly and keeps the potatoes warm |
| Add soft butter a spoonful at a time | Each bit is worked in before the next, so the butter is absorbed and does not pool |
| Stop when they are fluffy | Beating past that point works against you |
When to stop whipping
Stop as soon as the potatoes are smooth, light and hold soft peaks. Do not overwhip. Potatoes that are beaten for too long lose their fluff and turn heavy and sticky. A minute too little is far better than a minute too much.
Tips for Success
Why start the potatoes in cold water?
They heat evenly from the outside in. Dropped into boiling water, the outsides go soft before the centers are cooked.
How do I know they are done boiling?
A knife slides into the center with no effort. Stop there. Overcooked potatoes soak up water and turn out loose.
Why drain them so well?
Any water left in the pot thins the potatoes and dulls the flavor. Let them sit in the colander for a minute to steam dry.
Can I use a hand mixer?
Yes. An electric hand mixer works as well. Use a large, deep bowl.
Can I use Yukon Gold potatoes?
Russets are used here. Yukon Golds are a common choice too, and they give a creamier, more buttery result.
How much milk should I use?
Start with 1 cup. Add the last 1/4 cup only if the potatoes seem stiff.
Storage and Reheating
Refrigerate leftovers within 2 hours, in shallow, covered containers. They keep for 3 to 4 days. Reheat, covered, until they reach 165°F, stirring in a splash of warm milk to loosen them. In a microwave, stir and check the heat in more than one spot. Leftovers can be frozen for 3 to 4 months, but the light, whipped texture may not come back fully.
What to Serve With It
Whipped potatoes go with roast turkey, meatloaf, pot roast and anything with gravy. For a full plate, add smothered green beans with potatoes and a main like chicken and potatoes with Dijon cream sauce. For more potato sides, try the 5-ingredient slow cooker layered cheesy potatoes, the Southern stewed potatoes, the slow cooker glazed herb baby potatoes or the 3-ingredient slow cooker potatoes.
Frequently Asked Questions
What is the difference between mashed potatoes and whipped potatoes?
Mashed potatoes are pressed with a masher. Whipped potatoes are beaten with a mixer, so they are smoother and fluffier.
How do you make whipped potatoes?
Boil peeled russets, drain them well, then beat them with hot milk and soft butter until fluffy.
What potatoes are best for whipped potatoes?
Russets. They are starchy and whip up light.
What’s the secret to creamy mashed potatoes?
Hot milk, soft butter added a little at a time, and stopping before the potatoes are overworked.
Final Notes
I warm the milk in a small pan while the potatoes boil, and set the butter out before I start peeling. If you make it, leave a comment to tell me how it turned out or ask a question.
Whipped Potatoes
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Ingredients
- 4 pounds russet potatoes about 12 medium potatoes; peeled
- 1 1/4 cups whole milk hot; begin with 1 cup and add more as needed
- 16 tablespoons unsalted butter softened to room temperature, not melted
- 1 1/2 teaspoons salt or to taste
- 1 tablespoon fresh parsley finely chopped; optional garnish
Instructions
- Peel and rinse the potatoes. Halve any that are very large. For the smoothest result, remove the small knots with a spoon or the tip of a potato peeler.
- Place the potatoes in a large pot and cover with cold water. Bring to a boil, then cook partially covered for 20 to 25 minutes, until a knife easily pierces the potatoes. Do not overcook.
- Drain well and transfer the potatoes to a stand-mixer bowl. Use the whisk attachment by hand to lightly break them up.
- Fit the whisk attachment to the mixer. Mix on low for 30 seconds, then increase to medium. Slowly add 1 cup of the hot milk, adding more as needed, up to 1 1/4 cups, for the texture you want.
- With the mixer running, add the softened butter 1 tablespoon at a time, waiting a few seconds between additions. When the potatoes are whipped and fluffy, add the salt to taste. Garnish with parsley if you like.
Notes
Nutrition
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