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Fluffy Whipped Potatoes

This recipe show how to make the perfect fluffy whipped potatoes. The only way you'll make potatoes for the holiday season.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 10 Servings
Calories: 199 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 4 pounds Russet potatoes peeled and cut into 1 inch pieces
  • 1 1/2 cups whole milk
  • 1 stick 8 tablespoons butter, unsalted
  • 2 teaspoons salt
  • 1/2 teaspoon pepper

Instructions

    Cup of Yum
  1. Place cut up potatoes in a colander and rinse under cold water until the water runs clear (about 1 minute). Drain potatoes, removing as much water as possible. Fill large pot with 1 inch water. Bring water to a boil. Put steamer basket into the pot and fill with potatoes (you don't want your potatoes submerged in water). Cover and reduce heat to medium. Cook for 20-25 minutes or until potatoes pierce easily with a fork.
  2. In a small saucepan, heat milk, butter, salt and pepper over medium-low heat. Whisk until butter is melted and mix is smooth. Keep warm.
  3. put potatoes in a colander and remove any leftover water from the pot. Place potatoes back in the dry pot, turning heat to low, cooking any remaining water (should take about 1 minute). Using a mixer with the whisk attachment, mix potatoes on low breaking up the potatoes. Add milk/butter mixture as you continue to whip the potatoes, increasing the speed to high. Whip for about 2 minutes or until potatoes are light and fluffy and no lumps remain. Serve warm.

Nutrition Information

Serving 1g Calories 199kcal (10%) Carbohydrates 41g (14%) Protein 6g (12%) Fat 1g (2%) Saturated Fat 1g (5%) Cholesterol 4mg (1%) Sodium 464mg (19%) Fiber 4g (16%) Sugar 4g (8%)

Nutrition Facts

Serving: 10Servings

Amount Per Serving

Calories 199

% Daily Value*

Serving 1g
Calories 199kcal 10%
Carbohydrates 41g 14%
Protein 6g 12%
Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 464mg 19%
Fiber 4g 16%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.