These Whipped Mashed Potatoes are the creamiest mashed potatoes ever and they're just as easy to make as any regular ones. The recipe is made in 1 pot, it takes less than 30 minutes, and requires only 8 simple ingredients!
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Jump to:
Why This Recipe Works
Extra creamy - The difference between these and regular mashed potatoes is that you will you use a hand mixer to whip these. Using a mixer yields the fluffiest mashed potatoes ever and it's my all-time favorite way to prepare them. Note they're stickier and smoother than the traditional recipe you might be used to.
Change things up - If you want to try something new for your Thanksgiving dinner or simply change things up for your weekday meals, these mashed potatoes are the perfect side to try. They're creamy, comforting, and won't take up too much space on the stove when you're making a big dinner.
Easy to make - Even with the extra appliance, this recipe is super easy to make and it requires only a few simple ingredients.
Foolproof - The recipe shows step-by-step how to make these so that your potatoes have the perfect texture every single time!
Ingredients
- Potatoes - The best potatoes to use are Yukon golds, Idaho potatoes, or russet potatoes. I prefer yellow potatoes over red potatoes or any other ones because they're starchier and easier to mash which is vital in this recipe. Red potatoes are more waxy.
- Milk - I use cashew milk to keep the recipe low in dairy but whole milk works just as well.
- Creme fraiche - Crème fraîche is French for "fresh cream". It is a version of sour cream with a higher fat content. It is less sour than sour cream with a richer, almost buttery taste. It's less prone to curdling due to its higher fat content and it's delicious in these mashed potatoes!
- Salt - Always cook your potatoes with salt to give them a little bit of flavor. I always recommend using sea salt over table salt whenever possible because it has more minerals.
- Butter - Since creme fraiche is more fatty than cream cheese or sour cream, I only drizzle butter on the potatoes right before serving instead of adding it in with everything else. You can use salted or unsalted butter. I usually go with salted butter.
Variations and Substitutions
- Flavor - I only add sea salt and pepper here and fresh chives for serving but you can add finely chopped fresh herbs right to the mashed potatoes to add more flavor.
- Roasted garlic - Garlic would be a delicious addition, especially roasted! I'd avoid adding raw garlic. If you don't have time to roast it, you can sautee minced garlic with a little bit of oil or butter.
- Sour cream - If you want to make these mashed potatoes a little more classic in flavor, sub the creme fraiche for sour cream. Both regular and dairy-free work great! Heavy cream or cream cheese can also be used.
Step-by-Step Instructions
- Peel your potatoes with a vegetable peeler and dice into large chunks. Chopping them into pieces that are too small will result in watery mashed potatoes.
- Place potatoes into a large pot, cover with cold water, and add 1 teaspoon sea salt.
- Bring to a boil and cook for 20 minutes or until very soft.
- Drain the potatoes and return them to the pot.
- Add warm milk, creme fraiche, black pepper, and 1 teaspoon sea salt.
- Mash the potatoes using a potato masher or a potato ricer first if you want extra smooth potatoes.
- Using a handheld mixer, whisk the potatoes until very creamy. Don’t overmix them too much to prevent them from being too sticky and gummy. Add more milk as needed.
Serving Suggestions
Serve the potatoes in a large bowl as they are or drizzle them with melted butter right before serving. You can also sprinkle them with chopped fresh herbs like chives or parsley.
These whipped potatoes make the perfect side dish for Thanksgiving or Christmas dinner as well as any night of the week!
They're super easy to make and you can serve them with practically anything.
- Serve them alongside other side dishes, with roast turkey for Thanksgiving day, chicken, meat, or roasted veggies.
- I love serving these potatoes with roasted bell peppers, red onion, broccoli, and zucchini!
Storing and Reheating
Store any leftover mashed potatoes in an airtight container in the fridge for 3-4 days.
To reheat the potatoes, transfer them to a small saucepan or a pan and add a splash of milk or water. Warm up over medium heat until warmed through. Stir often to prevent burning or cook over low heat.
FAQs
No, a food processor or a blender is too strong and would make the potatoes too sticky and waxy. The best way to get the perfect creamy texture is to use a handheld electric mixer. I haven't tried a stand mixer but it might also work at a low speed.
You can use a pressure cooker or a crock pot to cook the potatoes. I always cook them on the stove though as I find it the easiest and it only takes 20 minutes.
I don't recommend it. The texture might be off after defrosting. It's best to make them fresh and store leftovers in the fridge.
Other Mashed Potato Recipes
Mashed potatoes are a classic that makes a great side to practically any dish. There are many ways to make and flavor them so below are four of my favorite I think you should definitely try! To see all the sides, head over to the Sides category.
- Rosemary Mashed Potatoes
- Roasted Garlic Mashed Potatoes
- Caramelized Onion Mashed Potatoes
- Mashed Potatoes with Caraway Seeds
📖 Recipe
Whipped Mashed Potatoes
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 3-4 1x
- Category: Sides
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Whipped Mashed Potatoes are the creamiest mashed potatoes ever and they're just as easy to make as any regular mashed potatoes. 1 pot, 30 minutes, and only 8 ingredients!
Ingredients
- 1000g Yukon potatoes, peeled and diced
- 2 tsp sea salt, divided
- 1 cup milk, warmed (I used cashew)
- ½ cup creme fraiche (or sour cream)
- ½ tsp freshly ground black pepper
- ½ tsp garlic powder
- ¼ cup chopped fresh chives (optional)
- 1-2 tablespoon butter, melted (optional)
Instructions
- Cook the potatoes in a large pot of boiling water with 1 teaspoon sea salt for 20 minutes or until very soft.
- Drain the potatoes and return them to the pot.
- Add milk, creme, black pepper, and 1 teaspoon sea salt.
- Mash the potatoes using a potato masher first if you want extra smooth potatoes.
- Using a handheld mixer, whisk the potatoes until very creamy. Don’t overmix them too much to prevent them from being too sticky and gummy. Add more milk as needed.
Notes
Hand mixer vs potato masher: Using a potato masher and potatoes that contain lots of starch will result in a different, more sticky texture than regular mashed potatoes. This is my favorite way to eat them so I often overmix. Just mix the potatoes on the highest setting until you reach your desired consistency.
Storing: Store in an airtight container in the fridge for 3-4 days. Wait for the potatoes to cool completely before closing with a lid.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Natalie says
I love how smooth the handheld mixer makes the potatoes. I actually also really like when they become sticky, not like your regular mashed potaoes. So creamy and smooth!