Creamy Whipped Potatoes
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Creamy Whipped Potatoes are one of American cuisine’s most beloved comfort food side dishes. Here’s my recipe and, more importantly, my method for the creamiest, smoothest mashed potatoes that will leave your family and friends wanting more. And they’ll want the recipe, so be ready to share!
The best mashed potato recipe
Smooth and creamy, these are the best mashed potatoes, and everyone wishes they could make them like this at home! And now, with this super easy recipe, you CAN make them at home.
Smother them in gravy, make a well for butter, or use them to top your favorite shepherd’s pie. This is my go-to recipe; I hope you like them as much as we do!
They’re a staple at Thanksgiving dinners and holiday feasts, but making them can make or break you, depending on how you prepare them. There are countless ways to make mashed potatoes, but one of the most popular and delicious versions is creamy whipped potatoes. Once you taste these potatoes, you will never make them any other way. Yes, they’re that good!
Creamy whipped potatoes are a versatile side dish that can be enjoyed alongside a wide variety of main courses like my Easy Salisbury Steak recipe or my Bacon Cheeseburger Meatloaf or an Air Fryer Turkey Breast. They perfectly accompany classic roasted meats like chicken, turkey, or beef. They’re also delicious and served alongside grilled vegetables or sautéed mushrooms.
Creamy whipped potatoes can even be turned into a main course by adding toppings like cooked bacon, sautéed onions, or shredded cheese.
They can go under ANYTHING, such as creamy ranch chicken, easy chicken piccata, creamy garlic chicken or even blackened shrimp. The variations are endless, and the only limitations are in your head.
What you need to make this homemade mashed potato recipe
The ingredient list isn’t long!
- potatoes
- unsalted butter at room temperature
- salt
- white or black pepper *optional*
- heavy whipping cream (can use some whole milk) don’t have heavy cream, make your own!
- optional herbs such as rosemary or thyme
- hand-held mixer or electric mixer like a stand mixer, DO NOT use a food processor, stick blender, or blender to make mashed potatoes
- rubber spatula
- potato masher, optional using a food mill instead of mashing is fine
- large pot
Key Ingredients
Real butter and heavy whipping cream are the keys to making luscious potatoes. You can use salted butter if you want to, or if that’s what you have, just cut back or leave out the salt altogether.
If you don’t have a lot of real heavy whipping cream, whole milk can be subbed for a 1/4 of the cream needed without any ill repercussions. Or read this post on substitutes for heavy cream.
You could whip them with a wire whisk even if you don’t have a handheld mixer. Don’t try to use your blender food processor or immersion blending for blending them or you’ll get a gluey starchy mess instead of creamy potatoes.
My method for making the perfect side dish!
The first step to making creamy whipped potatoes is choosing the best potatoes for the job. Russet potatoes are the classic choice for mashed potatoes because they’re high in starch, giving them a fluffy texture.
Yukon golds are another popular potato option because they have a buttery flavor and a creamy texture. Many people also love to use red potatoes for mashed potatoes; they’re not my favorite, but if you love them, go for it! Waxy potatoes will also work, but they’re not quite the best potatoes for the job.
When you’re ready to cook the potatoes, wash them well and remove any eyes regardless of which type of potato you choose. Peel them and wash them again to ensure there’s no dirt or grit in the cooking water. Cut the potatoes into large chunks, like 2×2 inches or so. Cook them in salted water just until they’re soft and a knife can pierce them.
A tip: Do not peel or cut potatoes before you’re ready to cook them. Cut potatoes turn brown from oxidation if not cooked immediately. It won’t hurt you but it doesn’t look pretty.
Once the potatoes are cooked through and tender, drain them and transfer them to a mixing bowl IF your mixer won’t reach the bottom of the cooking pot. Add cut-up butter to the hot potatoes and mash really well.
Once you’ve got the potatoes mashed as well as you can, it’s time for the mixer. Add heavy cream to the potatoes and use a hand mixer to whip the potatoes. Continue whipping for 2-3 minutes until the mashed potatoes are light and fluffy.
Taste and add salt. Whip again to distribute the salt evenly. Taste and adjust as needed.
Add some extra flavor to your mashed potatoes
For an extra burst of flavor, you can add, add sauteed minced garlic or roasted garlic to the potatoes while mashing them. Or add some fresh herbs, such as chopped rosemary or thyme to the potatoes while mashing or whipping. Or add garlic and herbs.
If you’re making these for a holiday meal, here are a few tips
- Don’t peel potatoes too far in advance, or they will turn gray. But you can cook them in advance of dinner and mash them. Once mashed, store them in a Ziploc bag or any covered airtight container in the refrigerator.
- When ready to serve them, they can be reheated in the oven in a covered baking dish. Or on the stovetop in a pan. If you’re reheating on the stove, stir them and add milk, or they will stick. This is experience talking!
- One of my favorite ways to prep these potatoes is to make them in advance and then pop them in the instant pot on slow cooker mode. Or just put them in a regular crock pot or slow cooker. They can slowly reheat while your Christmas dinner or Thanksgiving Day work continues.
Got leftovers?
Store leftovers in an airtight container or covered in plastic wrap in the frig for up to 3 days. Use them in all your favorite Thanksgiving leftover recipes. Instead of Puff Pastry, use mashed potatoes on top of your turkey pot pie!
Creamy Mashed Potatoes
Ingredients
- 5 pounds russet potatoes
- 1 stick butter unsalted or use unsalted
- 1 cup heavy cream can add more if desired
- 2 tsp salt use less if using salted butter
- 1/2 tsp black pepper or white pepper as desired, optional, I prefer not adding pepper at this stage
Instructions
- Fill a large deep pot with cold water and salt it heavily
- set it over low heat
- wash and peel potatoes, trim and clean as needed
- wash again before cutting the pieces up, you don’t want any dirt or grit in your cooking water
- cut the potatoes into large pieces about 2 or 3 inch chunks
- add the potatoes to the water and turn the heat up to medium-high heat
- cook the potatoes for 15-20 minutes or until they are knife tender
- drain the potatoes well don’t leave too much water in them
- add them back to the pan or a mixing bowl if that works better for your mixer
- cut the butter in chunks and add them to the hot potatoes
- use a potato masher to completely mash the potatoes until they’re as smooth as possible
- then add the cream
- use the mixer and beat the potatoes with an electric mixer until creamy and whipped
- taste for salt and add as needed, stir and taste again, if you want to add black pepper you can, I prefer not to but that is a choice you can make for yourself
- whip again to mix the salt and if added pepper so it’s completely mixed in
- at this point the potatoes are ready to serve
- or they can be stored for up to three days and reheated in a covered baking dish OR heated in a slow cooker until you’re ready to serve them
I always like seeing how people make their mashed potatoes. I’m from the heavy cream and butter camp! I love the addition of white pepper.