Whipped Mashed Potatoes Recipe

Peel and Cut Potatoes

Peel the Russet potatoes and cut them into evenly sized chunks (about 1-2 inches). This ensures they cook evenly.

Boil the Potatoes

Place the cut potatoes in a large pot and cover with cold water. Add 1 tsp of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are fork-tender.

Drain the Potatoes

Once cooked, drain the potatoes in a colander and let them sit for a minute to allow excess steam to escape.

Add Butter and Cream

Return the drained potatoes to the pot. Add the unsalted butter and heavy cream to the potatoes.

Mash the Potatoes

Using a potato masher or ricer, mash the potatoes until smooth. Avoid over-mashing to prevent a gummy texture.

Whip the Potatoes

Using a hand mixer or stand mixer, whip the mashed potatoes on low speed until they become fluffy and creamy.

Season to Taste

Add salt and black pepper to taste. If using, stir in minced garlic, chives, and sour cream for added flavor.

Serve

Transfer the whipped mashed potatoes to a serving bowl and garnish with additional chives or a pat of butter if desired. Serve warm.