Whipped Potato (gf, V) Recipe

Rinse and cut

Rinse the potatoes under cold water. Peel if desired, then cut into uniform 1–2 inch cubes so they cook evenly.

Cold water start

Place the potato cubes in a large pot and add cold water to cover by about 1 inch. Add 1 tablespoon kosher salt to the water.

Boil gently

Bring to a gentle boil over high heat, then reduce to a simmer. Cook until potatoes are very tender and easily pierced with a fork, about 12–18 minutes depending on size.

Warm milk and butter

While the potatoes cook, combine the milk and butter in a small saucepan over low heat until the butter is melted and the mixture is warm but not simmering. If using sour cream, leave it at room temperature.

Drain thoroughly

When potatoes are tender, drain them well in a colander and return them to the hot pot off the heat for 30–60 seconds to evaporate excess moisture. Shake the pot gently to fluff the potatoes and release steam.

Whip potatoes

Using a potato ricer or food mill, press the potatoes directly back into the warm pot or a large mixing bowl for the smoothest texture. If you prefer a slightly rustic texture, use a hand masher. For a very fluffy result, use an electric hand mixer on low for 20–30 seconds after ricing.

Incorporate warm dairy

Gradually add the warm milk and butter mixture to the potatoes, stirring with a sturdy spoon or folding with a spatula until incorporated and smooth. Add the sour cream (if using) and fold gently until just combined.

Season to taste

Taste and adjust seasoning: add the 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper, or more as desired. Stir just until blended.

Finish

Transfer whipped potatoes to a warmed serving bowl. Dot with an extra small piece of butter if desired and sprinkle with chopped chives for garnish.