Whipped Creamy Mashed Potatoes

Whipped creamy mashed potatoes are a must for the holiday feast. Potatoes that are velvety smooth, buttery and ultra-creamy that’ll have your guests swooning for a second serve all with just five simple ingredients.

Potatoes, cream, butter, salt and pepper and maybe a good sprinkle of finely chopped chives strewn over the top with a little bit more butter melted ready to cut through your mash.

The secret is to use a hand, or stand mixer to whip your potatoes into a glorious, velvety smooth and magnificent mash.

Mashed potatoes are something we all probably grew up eating. Whether it was Mum, or Dad’s lumpy mash with a little butter and milk and stomped with a potato masher till combined and plopped on the plate, or Aunt Maud’s Christmas mash that was a disaster, but you still had to eat it.

At A Glance This Is What Will Need To Make Whipped Creamy Mashed Potatoes

At its worst mashed potato can be grey, gluey  and in general a lumpy mass, but at it’s best it’s the show stopper of the holiday feast married up with the gravy. 

It’s an elegant side dish.  Velvety, creamy, smooth and buttery that’ll make you want to come back for more, and more. This recipe will help you achieve the perfect whipped creamy mashed potatoes. 

how to prepare whipped creamy mashed potatoes

First up peel your potatoes and cut out any little dark ‘eyes’ that may be present. Cut the potato into uniform pieces and place in a pot and cover with cold water.

Season with salt and bring to a boil. Now reduce the heat to a solid simmer and cook until the potatoes are soft butter tender.

Drain the potatoes and gently heat the cream. Use your beaters to gently break the potatoes apart without the motor running.

Turn the motor on and add all of the butter.

 Slowly add the cream and beat the potatoes till they’re smooth. 

Season with salt and fine white pepper. Serve with a drizzle of butter over the top and freshly snipped chives. Now applaude yourself!

why start boiling potatoes in cold water

If you start cooking your potatoes in boiling water the outside of the potatoes will cook before the centre leaving you with unevenly cooked potatoes and the outside will be mushy and start to fall apart before the middle is cooked. 

types of potatoes to use

• in Australia we have used dirt brushed potatoes, which are labelled as such, but are in fact a Sebago potato variety which are an excellent all-rounder
• Russet potatoes also known as Idaho potatoes are ideal for mashing
• Maris Piper is also considered a good all-rounder to use for mash

tips for perfect mash

• cut potatoes into even sized pieces so that they cook at the same time
• always start your potatoes cooking in cold water
• add salt so the potatoes season all the way through 
• cook the potatoes till they are extremely tender, and soft
• heat your cream before adding

other flavours to add to your mash

Mashed potatoes can be the ultimate comfort food and you can add a lot more flavours to your mash to really make it sing.

• finely grated parmesan cheese
• roasted garlic cloves which turn all sweet and golden when baked is delicious mixed through mash
• sour cream instead of the cream, and cheddar cheese mixed into the mash 
• steamed cauliflower florets mashed through mash is devine
• cheddar cheese, chives and bacon mashed potatoes is sublime
• add parsnip pieces when boiling the potatoes for a parsnip and potato mash
• add chopped shallots (scallions) or finely diced onion when beating your mash
• crumbled feta cheese and steamed leeks
• crumbled blue cheese or Boursin, that French cream cheese loaded with herbs and garlic is also pretty delish
• a spoonful of horseradish adds a little zing

how to keep your mash hot

• microwaving is probably the easiest method as you can heat them in the serving bowl and the job is done
• a slow cooker is a great way to keep your mash hot. You can make the mash early in the day and pop it in the slow cooker to keep them hot for around 4 hours on low

• pop potatoes in a heatproof bowl and cover with foil over a pot of simmering water
• if you happen to have a sous vide machine this is a great way to keep the potatoes hot and at an even temperature 

Watch How To Make Whipped Creamy Mashed Potatoes

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We would love to hear from you in the comments below when you make this whipped creamy mashed potatoes recipe.

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Yield: 6 serves

Whipped Creamy Mashed Potatoes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Whipped creamy mashed potatoes are a must for the holiday season. Potatoes that are velvety smooth, buttery and ultra creamy that'll have your guests swooning for a second serve all with just five simple ingredients.

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Ingredients

• 1 kg (2 pounds) brushed potatoes or Ukon gold, Maris Piper or Russet
• 2/3 cup pouring cream - see notes below
• 150g (5 ounces) unsalted butter
• 2 teaspoons salt - 1 for cooking and 1 for seasoning
• 1/2 teaspoon fine white pepper
• chives to garnish - optional

Instructions

1. peel and cut potatoes into even sized pieces
2. place in a pot and cover with cold water
3. add 1 teaspoon salt
4. place pot over heat and bring to a boil
5. reduce heat to a rapid simmer and cook until potatoes are very tender when pierced with a knife
6. drain potatoes
7. pour potatoes into the bowl of your mixmaster and use the unattached beater to roughly mash the potatoes, then connect the beater
8. gently heat the cream in a small saucepan
9. add the butter and gradually add the cream and whip on medium until smooth and lump free
10. add 1 teaspoon salt and the pepper and mix until combined
11. spoon into a serving plate and sprinkle with chopped chives and a drizzle of butter
12. serve and enjoy!

Notes

• pouring cream is cream that has 35% fat and no thickeners

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 135Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 3gCholesterol 35mgSodium 794mgCarbohydrates 7gFiber 1gSugar 1gProtein 2g

Nutritional information provided here is only intended as a guide.