What is the difference between whipped and mashed potatoes?

Whipped mashed potatoes are mashed potatoes that have been whipped up with a stand mixer or electric hand mixer instead of a potato masher or potato ricer.

Is milk or cream better for mashed potatoes?

For the creamiest, most luscious mashed potatoes, use heavy cream! Half and half and whole milk are also fine but I don't recommend using anything with less fat than whole milk or your mashed potatoes won't be as creamy and flavorful.

What are the best potatoes to use?

For creamy mashed potatoes, I recommend Yukon Gold or a similar variety of yellow potatoes. They naturally have a rich buttery flavor and creamy texture and also have a tendency to absorb less water than other potatoes as they cook, so they don’t run the same risk of getting waterlogged or gummy.

Can you over whip mashed potatoes?

Yes you can. Overmixing can make the potatoes gummy in texture. Pay attention and stop the mixer as soon as they look smooth and creamy.

Why are my mashed potatoes lumpy?

There are 2 reasons why your mashed potatoes might turn out lumpy. The potatoes are either undercooked or the mashed potatoes are undermixed. If undercooked, the potatoes just won't be soft enough to turn into a smooth mash. Add a little bit more cream or milk and cook over low heat to soften the lumps. You should then be able to mash them again to smooth it out.

Why do you steam the potatoes instead of boiling them?

The potatoes don't get waterlogged like they do when boiled so you end up with a richer flavor and texture and less risk of gummy mashed potatoes.

Creamy Whipped Mashed Potatoes

Description

Learn how to whip up the most delicious creamy mashed potatoes. Rich, buttery, smooth and creamy – this is comfort food at its finest and a simple side dish that is sure to put smiles on faces!

Ingredients

Scale

3 pounds Yukon Gold or similar variety of yellow potatoes (1.36 kg), peeled and quartered – about 1 to 1½ inch size chunks
1/2 cup butter (1 stick)
1 cup heavy whipping cream, half & half or whole milk
sea salt and freshly ground black pepper, to taste
Optional: pinch of freshly grated nutmeg

Special Equipment

Stand Mixer: I love my KitchenAid mixer but you can use any brand. No stand mixer? Alternatively, you can use a large mixing bowl and electric hand mixer or feel free to use a hand-held potato masher instead.
Steaming Equipment: For the stovetop method, you will need a stock pot with a steamer insert or basket. For the Instant Pot method, you will need an Instant Pot with the metal trivet (that should come with it) or a steamer basket accessory.

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Instructions

Steam the potatoes: Steam the peeled and quartered potatoes until tender using either the stovetop or Instant Pot method.
- Stovetop: Bring an inch of water to a boil in a stockpot or large pot. Transfer the potatoes to a steamer basket or insert, set inside the pot and cover. Reduce heat to medium and cook for about 25 minutes or until potatoes are tender and easily pierced with a knife.
- Instant Pot: Add 1 cup of water to the Instant Pot and set the metal trivet inside that should have come with it or use a steamer basket. Place the quartered potatoes on top of the trivet or in the basket. Secure the lid with the pressure valve in the “Sealing” position. Set to pressure cook for 8 minutes (high pressure), followed by a quick release. Carefully remove the lid and test the potatoes to make sure they are tender. If needed, relock the lid and pressure cook for a couple more minutes.
Prep butter and cream: Meanwhile, pull the butter out of the fridge, dice it up and set aside to come to room temperature. Heat the cream in a small saucepan until warm (then keep warm over low heat until ready to use).
Mash: Transfer the cooked potatoes and butter to the bowl of a stand mixer fitted with the flat beater (paddle attachment). Mix on low speed for about 1 minute to break the potatoes apart and all visible chunks have disappeared. Slowly pour in the warm cream. Increase the speed to medium and continue to mix until fully incorporated and smooth (around 1 to 2 minutes). Scrape down the sides of the bowl occasionally with a spatula if necessary. For a super smooth consistency, switch to the wire whip (whisk attachment) and whip your mashed potatoes on medium to medium-high until smooth and creamy (about 1 minute – don’t overmix).
Season and serve: Season to taste with salt, pepper and the optional pinch of freshly grated nutmeg. Transfer to a serving bowl, garnish if you like (e.g. pat of butter or melted butter, sprinkle of chopped parsley or chives, coarsely ground black pepper) and serve!

Notes

Steaming (not boiling) the potatoes: The potatoes don’t get waterlogged like they do when boiled so you end up with a richer flavor and texture and less risk of gummy mashed potatoes. Make sure to cook them long enough or you won’t get the silky smooth texture you are looking for. They should be tender enough for a fork or a knife to be easily inserted.
Nutmeg: Completely optional but absolutely essential for me! A pinch of freshly grated nutmeg just adds a special little something that you can’t quite put your finger on! I like to use a handheld fine grater to grate in just a touch of whole nutmeg.
Keeping them warm: There are a number of ways to keep mashed potatoes warm until you’re ready to serve if you make them ahead of time. Transfer them to a slow cooker or Instant Pot on the “keep warm” setting. Use a double boiler or create one by placing your mashed potatoes in a heatproof bowl set over a pot of simmering water and cover with foil. Or cover them and place in a warm oven.
Why Yukon Gold potatoes? For CREAMY mashed potatoes, I recommend Yukon Gold or a similar variety of yellow potatoes. They naturally have a rich buttery flavor and creamy texture which gets boosted when the actual butter and cream get added. They also have a tendency to absorb less water than other potatoes as they cook, so they don’t run the same risk of getting waterlogged or gummy.