Whipped Mashed Potatoes
User Reviews
5
Whipped Mashed Potatoes
Description
Whipped Mashed Potatoes relies on slow cooking peeled gold potatoes in chicken broth until fork tender, imparting subtle savory flavor. The potatoes are then pushed through a ricer to ensure a fine texture, allowing butter to melt in gradually while whisking gently. Adding warmed heavy cream helps achieve a light, fluffy consistency without heaviness. Generous seasoning with kosher salt and freshly ground pepper balances the mild potato base. This method creates a smooth, buttery mash suitable as a classic accompaniment for gravies and roasts.
The texture is creamy and light, with a balance between rich butter and the broth's savory notes. The gentle whisking technique avoids creating gluey mashed potatoes, preserving a pleasant mouthfeel. Serving the potatoes fresh and hot maximizes their flavor and texture.
Leftovers can be reheated covered at moderate temperature, allowing for easy make-ahead preparation. Variations such as swapping cream with cream cheese or sour cream add tang; russet or sweet potatoes also work well. Using a food mill or electric mixer on low speed can be alternatives to ricing, but care must be taken not to overwork the potatoes.
Ingredients
- 6 lbs gold potatoes peeled and quarter
- 8 cups chicken broth low sodium
- 2 lbs butter room temperature and cubed, salted
- 1/2 cup heavy cream warmed
- kosher salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- In a large dutch oven, add the potatoes and cold chicken broth. Boil for 30 minutes, until the potatoes are fork tender.
- Drain the broth and push the potatoes through a potato ricer into the pot. Add about 1/2 lb (8 tbsp) of the butter into the pot and gently mix in with a whisk. Repeat until all the butter is combined with the potatoes.
- Splash the cream into your potatoes and whisk in until it reaches your desired consistency. Once it does, season to taste with salt and pepper. Remember, potatoes can be bland without a generous amount of seasoning and you can always add more, but it's almost impossible to take away.
- Serve hot, with a generous helping of gravy.
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat covered at 325°F until hot, stirring before serving.
- Substitute cream with cream cheese or sour cream for tangier flavor.
- Russet and sweet potatoes can be used as alternatives.
- Whisking prevents gluey texture; if using an electric mixer, keep speed low and mix briefly.
- If no heavy cream, use a mixture of whole milk and melted butter.
- Food mill can replace potato ricer for mashing.
- Maintain a butter-to-potato ratio of about 1 pound butter per 3 pounds potatoes.
- Recipe can be scaled up or down as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 787 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 787kcal | 39% |
| Carbohydrates | 48g | 16% |
| Protein | 7g | 14% |
| Fat | 65g | 100% |
| Saturated Fat | 41g | 205% |
| Polyunsaturated Fat | 19g | 112% |
| Trans Fat | 3g | 150% |
| Cholesterol | 174mg | 58% |
| Sodium | 511mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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