Whipped Potatoes Recipe

Peel the Potatoes

Start by peeling the russet potatoes using a vegetable peeler. Rinse them under cold water to remove any dirt.

Chop the Potatoes

Cut the peeled potatoes into evenly sized cubes, about 1-2 inches each, to ensure they cook evenly.

Boil the Potatoes

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

Drain the Potatoes

Once the potatoes are cooked, drain them in a colander and let them sit for a few minutes to allow excess moisture to escape.

Mash the Potatoes

Transfer the drained potatoes back into the pot. Add 4 tablespoons of unsalted butter and 1 cup of heavy cream. Use a potato masher or electric mixer to mash the potatoes until smooth and creamy.

Season the Potatoes

Add 1 tsp of black pepper and 1 tsp of garlic powder to the mashed potatoes. Mix well to combine. Taste and adjust seasoning if necessary.

Garnish (Optional)

If desired, fold in 2 tablespoons of chopped chives for added flavor and color.

Serve the Whipped Potatoes

Spoon the whipped potatoes into a serving bowl. You can drizzle a little extra melted butter on top for an indulgent finish.