Whipped Potatoes
Russet potatoes boiled until tender and whipped in a stand mixer with hot milk and softened butter until light and fluffy.
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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
Start with 1 cup of milk and add the rest only if needed. Stop whipping as soon as the potatoes are fluffy.
Nutrition
Serving: 1servingCalories: 321kcalCarbohydrates: 33.2gProtein: 4.9gFat: 19.6gSodium: 376mgFiber: 3.8gSugar: 3g
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