Dad’s whipped mashed potatoes. One of the most comforting foods I can think of. After years of watching and eventually helping him make these I finally made a few attempts of my own and got them right. I confirmed with him also, making sure my instincts took me to the right place. These mashed potatoes are simple, and easy recipe that is versatile to go with pretty much any dish that asks for a potato side. Eaten by themselves or with pools of gravy, you can’t go wrong. Rich and light at the same time, these mashed potatoes won’t disappoint.
The Background
To trace the origin of the mashed potato it is necessary to understand the origin of the potato itself. This article suggests the potato was brought to Spain by explorers to South America. From there the potato made its way to the United Kindom where the potato gained popularity during the Great Famine beginning in 1845. Potatoes were one of the only crops to survive the famine. No conclusive evidence of the first mashed potato has been found according to my research, however the United Kingdom is well known for the dish.
The Method
First of all, we’ll be using baking potatoes, or brown russet potatoes. These potatoes seem to hold up better for whipping. You’ll thinly slice the potatoes as evenly as possible, about 1cm thick. This helps reduce the boiling time. Next, add them to a pot of lightly salted boiling water. Allow the potatoes to come back up to a boil and then cook for about 15 minutes more, or until they break apart when pierced by a fork. Once the potatoes are soft, drain them in the same pot they were cooked in making sure to remove as much water as possible.
At this point my Dad does this thing where he allows the potatoes to steam. We’ll add in the butter and cover the potatoes up for about 5 minutes and occasionally open the lid letting the steam escape. I’m not sure if he was joking about this step, but it works so just do it. We like to joke that you can get a potato facial here too.
In this step we’ll be using skim milk. I think this is a key component to getting light and fluffy potatoes. Rarely do I buy skim milk, but it is worth it here. Whole milk would weigh everything down too much. Once butter is melted, add in some of the milk and the salt – ‘a little pile in the palm of your hand’. Mix on low with an electric beater, gradually upping the speed to medium. Add in a bit more milk gradually until the potatoes look somewhat like whipped frosting. Taste and adjust salt. Whip on high for about 10 seconds at the end to work in some extra air and make those potatoes extra lofty.
The Bottom Line
Everyone needs a go-to mashed potato recipe. This whipped mashed potato recipe is mine. Sure, I dabble in other recipes with sour cream or redskin potatoes. This however is a tried and true recipe that can fill all of your mashed potato needs. It pairs well with a Thanksgiving dinner where everything else tends to be elaborate. These remain simple, delicious and forever a favorite. Serve yourself a ‘smackling’ (the appropriate term for a serving of mashed potatoes) or two. Let me know if you make them, drop a comment below or find me in Instagram!
Whipped Mashed Potatoes
Equipment
- Electric mixer
Ingredients
- 3 medium/large baking potatoes, sliced in half and 1 cm thick or russet potatoes
- 4 tbsp salted butter
- 3/4 cup skim milk
- salt to taste
Instructions
- In a medium pan, bring water to a boil with a pinch of salt. Add in potato slices and bring back to a boil, stirring occasionally. Cook for about 15 minutes, or until potatoes break apart when pierced with a fork.
- Once potatoes are ready, carefully drain them using the lid to the cooking pan. Allow them to remain in the hot pot. Add in butter and cover for about 5-10 minutes. Open lid once or twice to let steam escape.
- Add in about 1/2 c skim milk plus about 1/2 tsp salt. Starting on low, whip the potatoes to incorporate ingredients, slowly increase the speed of the mixer until you get to medium. This should take about 2-3 minutes.
- Taste, add more salt and milk as needed, somewhere around 1/4 cup. Continue to whip until there are no visible lumps. For the last 10 seconds or so whip on medium high to work in more air.
- Serve right out of the warm pot, or in a pretty dish if you wish.
These potatoes are amazing and easy to make! My kids, for some strange reason, don’t like mashed potatoes, but gobbled these up!
10/10 would make again