When I think of American comfort food, I think of potatoes. I love potatoes in all forms: fried, baked, mashed, smashed, or whipped.

What, you might ask, is the difference between mashed potatoes, smashed potatoes, and whipped potatoes? After digging around online, I’ve come up with this answer.


  • Mashed potatoes require the use of a hand masher, and the result is a lumpy, homestyle potato.
  • Smashed potatoes are less homogenized than the mashed potato—just a fork is used to literally smash the potatoes, leaving the potato otherwise intact.
  • Whipped potatoes use a mixer in the execution process, resulting in a smooth and creamy dish.

I like my whipped potatoes completely smooth without skin, but I prefer my mashed and smashed potatoes to contain the potato skin (for added texture and nutrients). This Thanksgiving, I decided to make whipped potatoes after having them recently with a beef Wellington dinner I’d made at home. Plus, the aid of a mixer sure makes the whole process quicker and easier. (Save that arm muscle for turkey carving.)

This is a simple but yummy recipe for whipped potatoes. I use a stand mixer, but you could use a hand mixer, too. If the Blind can Cook it, you can too.

By the way, I thought about posting a picture of the potatoes by themselves, but I didn’t think a mushy off-white glob of starch would be that attractive. I’m not a gifted photographer and can’t make even a white-on-white mass look good.

Recipe: Whipped Potatoes

Summary: Toys you’ll need: (1) a potato masher, (2) a stand or hand mixer with paddle attachment. Serve warm with gravy. I like to make these the day before I serve them: store, covered, overnight in the fridge. A couple of hours before the meal, remove them from the fridge to let it warm up a little, then cover with a few pats of butter before placing them in a warm oven to heat through.

Ingredients

  1. 4 lbs Yukon gold potatoes, peeled & cut into 2” pieces
  2. 1 c heavy cream
  3. 6 ozs unsalted butter (12 tbsp or 1.5 sticks)
  4. kosher salt & white pepper
  5. 4 ozs sour cream (or more to taste)
  6. 2 tbsp chopped fresh chives

Instructions

  1. Place potatoes in a large stockpot and cover with lightly salted water. Bring to a boil, then lower heat to a low boil, and cook potatoes until you can pierce them with a fork, approx 25 min.
  2. Strain the potatoes, and return them to the stockpot over low heat to dry them of excess water. Stir and shake the potatoes occasionally to ensure even drying. Then lightly mash with a potato masher.
  3. In a small saucepan, combine heavy cream and butter. Heat over low heat until butter is melted and ingredients are incorporated.
  4. In a stand mixer with a paddle attachment, beat the cream and butter mixture on low. Begin adding the potatoes, a handful at a time, to the mixer, waiting for the potatoes to somewhat blend together with the cream and butter before adding the next batch. Be careful not to overwhip or you will break down the starch too much and end up with stiff potatoes. Add sour cream and whip just until it, too, gets all mixed in. Fold in chives.

Preparation time: 30 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 10

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3 Discussion to this post

  1. Alex Dunlevie says:

    Great, love potatoes in all of their forms! For an over the top, luxurious twist on this, sometimes we combine the potatoes with equal weights butter. The resultant potato puree (can we call it mashed or whipped when its closer to sauce?) is by no means healthy, but it is pretty incredible. There's so much starch that it basically will never break! We've also had really great results using a food mill to pass the boiled and dried out potatoes through, allows for a more traditional mash texture with zero lumpiness.

    All in all, this is one great way to make some potatoes! I'll probably do this next week! Can never go wrong with potatoes and butter and chives!

    • Christine Ha says:

      I am picturing the consistency of grits…? I don't have a food mill nor ricer, but I've heard they are great for potatoes.

  2. Alex Dunlevie says:

    We simply take the cooked potatoes and put them into the food mill, and then you just turn the handle on the food mill and the process forces the cooked potato through the tiny holes of the food mill. A ricer functions a lot like an oversized garlic press, simply load up with cooked potatoes and then push them through the little holes with the plunger. The resultant product does look a fair amount like cooked rice grains, but has the texture of creamy beautiful mashed potatoes. It can be simply stirred together in seconds with whatever "mixins" are desired. For medium to large volumes of mash, its indispensable. In the case of the potato puree, we just put large amounts of softened butter into the food mill with the potatoes, effectively cutting the butter and potato together at the same time.

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