The Fluffiest Whipped Potatoes Recipes

LIGHT AND FLUFFY MASHED POTATOES RECIPE BY TASTY

Steps:

• Place the potatoes in a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer.
• Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
• Heat the butter, cream, and milk in a small pot over low heat until simmering.
• Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.
• Garnish with chives, if desired.
• Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don't own one.
• Enjoy!

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.

THE FLUFFIEST WHIPPED POTATOES

Steps:

• 1. Remove the skin from the potatoes and cut into 1-inch cubes.
• 2. Fill a large pot with enough water to cover the potatoes. Stir in the salt, bring to a boil and cook for 15-20 minutes, or until the potatoes are soft enough to pierce easily with a fork.
• 3. Strain in a colander and allow it to sit undisturbed for at least 5 minutes. This will allow excess water to drain away.
• 4. Transfer the potatoes and butter to the mixing bowl for a stand mixer. Using the paddle attachment, beat on a low speed for 2 minutes. (This can also be done by hand with a whisk.)
• 5. Switch to the whisk attachment and scrape the sides to remove any lumps.
• 6. Heat the cream in the microwave for 15 seconds. Gradually stream it into the bowl on the lowest speed; then whip on medium for 2 minutes.
• 7. Transfer to a serving dish and garnish with parsley. Freeze leftovers; reheat with a splash of milk.

AMAZING WHIPPED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
• Beat butter and cream cheese into the potatoes with an electric mixer until butter is nearly melted. Add milk and sour cream; beat until smooth. Season with salt and black pepper.

FLUFFY MASHED POTATOES

Steps:

• Peel potatoes if desired. Cut into 2-inch pieces and place in a large sauce pan or Dutch oven. Cover with water and bring to a boil over high heat. Boil 15 to 20 minutes or until easily pierced with a fork. Drain well in a colander.
• Return potatoes to pan; toss briefly over low heat to dry off extra moisture. Mash warm potatoes with a masher or hand-held electric mixer until chunky.
• Gradually add warm broth while mashing until potatoes are desired consistency. Mix in parsley and season with salt and pepper, if desired. Cover pan and heat over very low heat to keep warm up to about 30 minutes before serving. Serve with gravy, sour cream, butter or chives, if desired.