Description
These Fluffy Whipped Mashed Potatoes are creamy, buttery, and perfectly whipped to a light and airy texture. Made with Yukon Gold potatoes, hot milk, and melted butter, they are the ultimate comfort food and a perfect side dish for any meal.
Ingredients
5 lbs yellow (Yukon) potatoes (about 14 medium-sized potatoes)
2 tbsp kosher salt
1 cup whole milk, hot
8 oz unsalted butter, melted or at room temperature
Instructions
- Prepare the Potatoes: Peel and quarter the potatoes. Place them in a large pot, cover with water by about 1/2 inch, and add kosher salt.
- Cook the Potatoes: Bring the pot to a boil over medium-high heat. Reduce heat and cook for 12-15 minutes until easily pierced with a fork. Be careful not to overcook.
- Heat the Milk and Butter: While the potatoes cook, heat the milk and butter in a saucepan over low heat or microwave for about 4 minutes until hot.
- Drain and Mash the Potatoes: Drain the potatoes and place them in a mixing bowl. Use a stand mixer (with whisk attachment) or hand mixer on low speed to whip until no large chunks remain.
- Incorporate the Milk and Butter: Slowly add half of the hot milk and butter mixture, mixing until incorporated. Continue adding in 1/4 cup increments until you reach your desired consistency. Add more milk or butter for a creamier texture.
- Serve: Transfer the whipped potatoes to a serving dish. Garnish with fresh herbs, extra butter, or toppings of choice. Serve warm.
Notes
For garlic mashed potatoes, add 2-3 minced garlic cloves to the pot while boiling the potatoes.
To make this dish lighter, replace some of the butter with more milk or use low-fat milk.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat by adding more milk or butter.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 500mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
