Can I use a food processor instead of a hand-held mixer?

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.

How can I speed up cooking the potatoes?

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.

Can I freeze these mashed potatoes?

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.

Whipped Mashed Potatoes

Name: Whipped Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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 tbsp butter, melted (optional)

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

Units Scale

1000g Yukon potatoes, peeled and diced
2 tsp sea salt, divided
1 cup milk, warmed (I used cashew)
1/2 cup creme fraiche (or sour cream)
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1/4 cup chopped fresh chives (optional)
1-2 tbsp butter, melted (optional)

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Instructions

Cook the potatoes in a large pot of boiling water with 1 tsp 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 tsp 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.

Nutrition

Serving Size:
Calories: 314
Sugar: 3.1 g
Sodium: 1234.6 mg
Fat: 12 g
Saturated Fat: 7.1 g
Trans Fat: 0 g
Carbohydrates: 45.6 g
Fiber: 5.4 g
Protein: 6.6 g