Creamy Whipped Mashed Potatoes
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Creamy Whipped Mashed Potatoes
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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.
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Ingredients
- 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)
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Instructions
- 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.
Notes
- - Adjust butter to preference. The more butter, the creamier the potatoes will be, but more butter also means more calories.
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