Whipped Mashed Potatoes
Simple and comforting, these whipped mashed potatoes are perfect by themselves or to compliment your dinner.
Servings: 4 servings, plus leftovers
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.