Whipped Potatoes
A simple techniques make these some of the BEST mashed potatoes!
Servings: 10
Equipment
Ingredients
- 4 pounds Russet potatoes peeled and cut into 1 ½-inch chunks
- 1 ½ cups whole milk
- 8 tablespoons (4 ounces) unsalted butter
- 2 teaspoons kosher salt
Instructions
- Place the potatoes in a large pot and cover with 1-inch of water. Bring the water to a boil over high heat, then reduce the heat to a simmer and cook until the potatoes can easily be pierced with a paring knife, about 20-25 minutes. Drain potatoes and return them to the dry pot. Stir over low heat until the potatoes are thoroughly dried, about 1 minute. In a separate small saucepan, heat the milk, butter, and salt over medium-low heat until melted and warm, about 3 minutes.
- Using a potato ricer, rice the potatoes into the bowl of a stand mixer. Using the whisk attachment on low speed, gradually add the warm milk mixture in a steady stream until incorporated. Increase the speed to high and whip until the potatoes are light and fluffy and no lumps remain, about 2 minutes. Taste for seasoning. Enjoy!
Nutrition
Calories: 246kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 28mg | Sodium: 489mg | Potassium: 814mg | Fiber: 2g | Sugar: 3g | Vitamin A: 341IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 2mg
