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Whipped mashed potatoes topped with melted butter and chopped fresh chives in a beige bowl with a silver spoon inserted on the right.

Whipped Mashed Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Veronika Sykorova
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 3-4 1x
  • Category: Sides
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian


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!


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)


  1. Cook the potatoes in a large pot of boiling water with 1 tsp sea salt for 20 minutes or until very soft.
  2. Drain the potatoes and return them to the pot.
  3. Add milk, creme, black pepper, and 1 tsp sea salt.
  4. Mash the potatoes using a potato masher first if you want extra smooth potatoes.
  5. 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.


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.