Best Whipped Mashed Potatoes Recipes

CLASSIC WHIPPED MASHED POTATOES

Steps:

• Cook the potatoes: Peel and cut potatoes into big pieces (that can fit in the palm of your hand). Place in a medium saucepan and add enough water to cover the potatoes by an inch or so. Bring to a simmer and add 4 pinches of salt, a bay leaf and a smashed clove of garlic. Cook until the potatoes are just tender, about 15 minutes.
• Potatoes are done when the tip of a knife yields a firm, not mushy texture. Drain the potatoes, discard the bay leaf, and toss the potatoes back into the pan over low heat to dry them out.
• Assemble the mashed potatoes: Pass the potatoes through a ricer and add them back into the warm saucepan. Add butter and stir to melt and combine with the potatoes. Add the milk in two additions, continuing to stir the entire time. Taste and season with more salt. Serve immediately.

BASIC MASHED (WHIPPED) POTATOES

Steps:

• Place the potatoes in a large cooking pot and cover with cold water. Bring to a boil. Reduce the heat to medium low. Simmer until the potatoes are just tender (20 to 30 minutes).
• Drain water. Reserve 1 cup if you want to substitute the potato water for the half and half to save calories. Mix on low speed of an electric mixer.
• Add the butter after cutting it into several pieces so it melts faster (melt it first if you want to so that the potatoes remain steaming hot). Add the warmed half and half or the 1 cup reserved potato water.
• Mix again with the electric mixer, starting on low and increasing the speed to reach the desired consistency. Add the salt and pepper.

WHIPPED MASHED POTATOES

Steps:

• Fill a medium size saucepan half full of water, and add a pinch of salt. Bring to a boil. Add potatoes to pot; the water should cover the potatoes. Simmer for 10 minutes, or until potatoes are easily pierced by a fork. Drain.
• Transfer potatoes to a large mixing bowl. Add butter or margarine and milk, and mash with a potato masher. When well mashed, whip for a minute or two with an electric mixer set on medium speed.

MASHED POTATOES WITH PESTO AND WHIPPED CREAM

Steps:

• Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes.
• Meanwhile, pour the heavy cream into a bowl and whip with a whisk or hand mixer until soft peaks form. Set aside.
• Drain the potatoes. Hold with an oven mitt or kitchen towel and peel off the skins, then transfer the potatoes to a bowl.
• Add the warm milk and butter to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Fold in the whipped cream and pesto. Season with salt and pepper.

WHIPPED MASHED POTATOES WITH CELERY ROOT

Steps:

• 1. Peel and cut celery root cut into 1⁄2" cubes and combine in a 2-qt. saucepan with half-and-half, butter, and thyme and bring to boil over medium-high heat. Lower heat to medium-low and simmer, partially covered, until celery root is tender, about 25 minutes. 2. Discard thyme. Transfer celery root mixture to a food processor and purée. Scrape mixture through a sieve into a clean saucepan; keep warm over low heat. 3. Meanwhile, combine potatoes and 2 tsp. of the salt in a 6-qt. saucepan and add water so that potatoes are covered by 1". Bring to a boil over high heat, lower the heat to medium low, and simmer until potatoes are tender, 10-15 minutes. Drain potatoes and pass them through a ricer into a large bowl. (For even smoother potatoes, mash with a potato masher as well). 4. Transfer potatoes to the saucepan of puréed celery root and whisk in cheese until cheese is melted and potatoes are smooth and hot. Season with salt and pepper to taste.