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.
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