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Fluffiest-Ever Whipped Potatoes Recipe

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This recipe for Fluffiest-Ever Whipped Potatoes is from Collection of Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pounds of russet potatoes, peeled and cut into 1-inch pieces
1½ cups whole milk
8 tablespoons unsalted butter, (1 stick)
2 teaspoons salt
½ teaspoon pepper


Optional for extra creamy potatoes: Add about 4 oz. of softened cream cheese
Directions:
Directions:
Place cut potatoes in colander. Rinse under cold water until water runs clear. Drain potatoes. Fill Dutch oven with 1 inch of water. Bring water to boil. Reduce heat to medium and cook covered, until potatoes are tender. 20-25 minutes.

Heat milk, butter, salt, and pepper in small saucepan over medium-low heat, whisking until smooth, about 3 minutes; cover and keep warm.

Pour contents of Dutch oven into colander and return potatoes to dry pot. Stir over low heat until potatoes are thoroughly dried, about 1 minute. In bowl of stand mixer fitted with whisk attachment, break potatoes into small pieces on low speed, about 30 seconds. Add milk mixture in steady stream until incorporated. Increase speed to high and whip until potatoes are light and fluffy and no lumps remain, about 2 minutes. Serve
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
They say that whipping or beating potatoes hard results in gummy potatoes. Someone's grandmother figured out how to whip potatoes and make them a wonderful, fluffy and light. These potatoes develop their lovely texture from whipping rather than from adding gobs of butter and cream. Always use Russets for this recipe, they are the best hands down.

 

 

 

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