Fluffy Whipped Potatoes
Transform your dinner table with these luxurious Fluffy Whipped Potatoes, a side dish that’s as indulgent as it is irresistible. Made with creamy Russet potatoes, luscious heavy cream, and velvety melted butter, this recipe creates the ultimate dreamy texture that’s perfect for any occasion. The secret to their pillow-soft consistency lies in the precise cooking techniques, including simmering the potatoes to fork-tender perfection and whipping them gently to avoid a gummy texture. Optional garlic adds a subtle depth of flavor, while a sprinkle of salt and pepper brings it all together. Ready in just 45 minutes, these cloud-like potatoes make a delicious pairing with roasted meats, holiday feasts, or simply on their own as a comforting treat. Garnish with fresh herbs or a pat of butter for a gorgeous finishing touch!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 6 tablespoons Unsalted butter
- 0.5 cups Heavy cream
- 0.25 cups Whole milk
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 cloves Garlic (optional, peeled)
Instructions
Peel the Russet potatoes and cut them into even chunks, approximately 1.5 inches in size.
Rinse the potato chunks under cold water to remove excess starch.
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt and the optional garlic cloves for additional flavor.
Bring the water to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook the potatoes for 15-20 minutes or until they are fork-tender.
Drain the potatoes and discard the garlic cloves (if used). Return the drained potatoes to the pot and place them over low heat for 1-2 minutes to evaporate any excess moisture.
Using a potato ricer or food mill, process the potatoes into a large mixing bowl. Alternatively, you can use a hand mixer, but avoid overmixing to prevent the potatoes from becoming gummy.
In a small saucepan, heat the butter, heavy cream, and milk over low heat until warm and the butter melts. Do not let the mixture boil.
Gradually add the warm butter and cream mixture to the processed potatoes, gently folding or whipping them in with a hand mixer on low speed. Stop when the potatoes reach your desired creamy consistency.
Season the whipped potatoes with salt and pepper to taste, adjusting as needed.
Serve the fluffy whipped potatoes immediately, garnished with additional butter or fresh herbs like parsley, if desired.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 2072 mg | 90% | |
| Total Carbohydrate | 199.9 g | 73% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 12.2 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 209 mg | 16% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 4845 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
