These Fluffy Whipped Potatoes are light and silky! Every forkful will melt in your mouth!
Mashed potatoes are so simple to make. I never follow a recipe.
I boil my potatoes; drain the water, then add butter, milk, salt and pepper, then get my handy dandy potato masher and break down the potato pieces, squishing the ingredients together.
Simple enough, right? Apparently NOT! Google mashed potato recipes, go ahead and see what comes up for you.
OK, what did you find? I bet a bazillion variation on how to make some mashed ‘taters! Add sour cream, buttermilk, garlic, peel potatoes, submerge in ice water, boil in salted water, leave the skin on….etc., etc. You get the idea!
How To Get Fluffy Potatoes
As I was going though my stack of holiday recipes, I glanced at a recipe titled Whipped Potatoes.
I almost passed it up because I have the spud mashing technique nailed, but took a closer look because they also used descriptive words like fluffy, smooth, and silky!
Yum. Yum. Yum!
The recipe had the basic yummy flavors that I like; butter, milk, salt & pepper.
What is the difference between my version and America’s Test Kitchen?
The potatoes are steamed, not boiled in water, and then whipped up using a mixer with the whisk attachment.
I’m telling you, what a delicious difference!
I’m sold on this new (for me) way of making fluffy whipped potatoes that are smooth and practically melt in your mouth!
No more waiting for a gallon of water to boil, no more heavy steamy pots to maneuver.
Fluffy Whipped Potatoes
- 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
- 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.
- 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.
- 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.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
ATK, you’re the greatest! 🙂