Whipped Potatoes (v) Recipe

Prepare potatoes

Wash, peel, and cut the russet potatoes into even 1–2 inch chunks so they cook uniformly. Place the cut potatoes in a large bowl of cold water to prevent browning until ready to cook.

Boil

Place the potato chunks into a large stockpot and cover with cold water by about 1 inch. Add 2 tablespoons kosher salt. Bring to a rapid simmer over high heat, then reduce to medium-high so the surface is gently but steadily boiling. Cook until potatoes are very tender and give easily to a fork, about 15–20 minutes depending on size.

Drain and steam-dry

Drain potatoes thoroughly in a colander and return them to the hot pot. Set the pot back on the stove over low heat for 1–2 minutes, shaking the pot occasionally, to evaporate excess surface moisture. This prevents watery mashed potatoes.

Warm liquids and fats

While the potatoes finish steaming-dry, combine the softened butter (or vegan butter), warmed milk of choice, and olive oil in a small saucepan over low heat until butter melts and liquids are warm (do not boil). Warming prevents cooling the potatoes and helps absorb liquid for a silky texture.

Whip potatoes

Transfer the drained, slightly drier potatoes to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. For the creamiest texture, use a ricer or food mill first if you have one; otherwise, beat on low with the mixer. Gradually add the warm butter/milk/olive oil mixture in three additions, mixing briefly after each addition until incorporated and smooth but not gluey. Scrape the bowl between additions. Taste and adjust consistency with up to an additional 1/2 cup warm milk if desired.

Season and finish

Stir in garlic powder, onion powder, ground black pepper, and the optional nutmeg. Taste and add sea salt to preference. Fold in half of the finely sliced chives so they are distributed through the potatoes.

Tray assembly and presentation

Transfer the whipped potatoes into a half-size catering tray (or equivalent 11x13-inch baking dish) and smooth the surface with a spatula. Create decorative swirls with the back of a spoon if desired. Dot the top with a few small pats of butter (or melted vegan butter) and drizzle a tablespoon or two of olive oil over the surface for sheen. Sprinkle the remaining chives across the top.

Hold or reheat

If serving immediately, keep covered for up to 30 minutes. For holding up to 2 hours, cover tightly and keep in a low oven at 140–160°F (60–70°C) or in a warming cabinet. To reheat from chilled, spread potatoes in the tray, cover with foil, and bake at 350°F (175°C) for 25–35 minutes, stirring once halfway through; add 2–4 tablespoons warmed milk or butter if they have firmed up.