Whipped Mash Potatoes Recipe

Prep potatoes

Place peeled and chunked potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt to the water.

Start cooking

Bring the pot to a rolling simmer over medium-high heat. Reduce heat to maintain a gentle simmer and cook until potatoes are fork-tender, about 15–20 minutes depending on chunk size.

Warm dairy

While potatoes cook, combine the milk, heavy cream and butter in a small saucepan and warm gently over low heat until butter is melted and mixture is hot but not boiling (about 4–6 minutes). If using garlic for a mild roasted-garlic flavor, add the peeled garlic cloves to the dairy while warming to infuse; remove garlic before whipping.

Drain potatoes

Drain the potatoes thoroughly in a colander, then return them to the hot pot off the heat. Allow them to sit for 1 minute to let excess surface moisture evaporate.

Whip potatoes

Using a hand mixer on low or an electric whisk, begin whipping the potatoes while gradually adding the warm dairy mixture in a steady stream. If you prefer an ultra-smooth texture, you can pass the drained potatoes through a food mill or ricer before whipping. Continue whipping on medium speed until potatoes are light and airy, about 1–2 minutes. Add the cream cheese (if using) in small pieces while whipping so it melts and incorporates evenly.

Season

Taste the whipped potatoes and season with remaining 1 teaspoon kosher salt and the freshly ground black pepper, mixing briefly to combine. Adjust salt and pepper to taste.

Final texture adjustment

If the potatoes are too stiff, add more warm milk or cream 1 tablespoon at a time until you reach the desired consistency. If too loose, fold in a small pat of cold butter and whisk briefly to reincorporate.

Serve

Spoon whipped mashed potatoes into a serving bowl. Drizzle with the optional extra melted butter or olive oil and sprinkle the snipped chives on top. Serve immediately while hot.

Make-ahead and reheat

To reheat, place potatoes in a pot over low heat with a splash of warm milk or cream and stir gently until heated through, or reheat in a 350°F (175°C) oven covered for 20–30 minutes. Stir before serving and adjust seasoning.