Whipped Potatoes Recipe

Whipped Potatoes

1. 1

   Prepare the potatoes

   Place peeled and cut potatoes in a large pot and add enough cold water to cover by about 1 inch. Add 2 tbs kosher salt to the water. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are very tender and break apart easily with a fork, 15–20 minutes depending on chunk size.

2. 2

   Warm dairy and infuse garlic

   While potatoes cook, combine the milk, heavy cream, and smashed garlic cloves in a small saucepan. Warm over low heat until steaming and small bubbles form at the edges (do not boil), about 5–7 minutes. Remove from heat and let sit 5 minutes to infuse. Remove and discard the garlic cloves.

3. 3

   Drain and dry

   When potatoes are tender, drain them in a colander and return them to the hot pot. Set the pot over low heat for 1–2 minutes, shaking occasionally, to evaporate residual moisture — this step helps keep the potatoes fluffy and not watery.

4. 4

   Whip the potatoes

   Using a potato ricer or food mill, press the hot potatoes back into the warm pot or into a large mixing bowl. If you do not have a ricer, mash briefly with a sturdy masher until no large lumps remain (avoid overworking).

5. 5

   Incorporate butter and cream cheese

   With the riced/mashed potatoes hot, add the unsalted butter (6 tbs) in pieces and the softened cream cheese. Using a sturdy spatula or a handheld electric mixer on low speed, gently fold and beat the potatoes until butter and cream cheese are melted and incorporated. Work quickly while potatoes are hot so fats melt evenly.

6. 6

   Add warm dairy and season

   Slowly pour the warmed milk/cream mixture into the potatoes while stirring until you reach a smooth, whipped consistency. Stop when potatoes are silky and spoonable; you may not need all the liquid depending on desired texture. Season with 1 tsp ground white pepper and taste; add finishing salt to taste (start with 1/2 tsp and adjust).

7. 7

   Finish and hold

   If making ahead, press a piece of plastic wrap directly on the surface to prevent a skin from forming and keep warm in a low oven (200°F / 95°C) for up to 45 minutes. To rewarm, add a splash of warm milk or cream and whisk gently until loosened.

8. 8

   Serve

   Transfer whipped potatoes to a warmed serving bowl, dot with an extra tbs of butter if desired, and sprinkle with finely snipped fresh chives. Serve immediately.