Made with only four simple ingredients, these fluffy and creamy Whipped Potatoes make the perfect side dish for family meals.
Of all the ways to enjoy potatoes, without a doubt, mashed or whipped potatoes is my absolute favourite. Always has been and always will be.
What is not to love about the creamy texture and buttery flavour of perfectly whipped potatoes? This simple recipe whips together potatoes, milk, butter and salt to produce easy to make but super delicious potatoes the whole family can enjoy.
My recipe for whipped potatoes doesn’t include any heavy cream, sour cream or cream cheese. I opt to leave out the fatty dairy components and use regular milk instead. The result is whipped potatoes that are fluffy, airy, and feel like you are scooping up a cloud.
Not all potatoes are suited for whipped potatoes. For this recipe you will need Russet potatoes or Yukon Gold potatoes. Other starchy varieties can work as well but you will want to avoid waxy potatoes with lower starch levels for whipping. They will not stand up to whipping and will give you a gummy consistency instead of a fluffy one. So be sure to use Russet or Yukon Gold potatoes for this.
Ready to make some airy, light whipped potatoes? I know I am! Let’s get started!
Why you should make Creamy Whipped Potatoes
- This recipe produces the lightest, fluffiest potatoes!
- You only need 4 ingredients (and you likely already have everything you need)!
- A hand mixer makes this the easiest way to make creamy potatoes!
- You only need 30 minutes to make them.
- They’re a great side dish for a variety of meals including weeknight meals and special celebrations like Thanksgiving and Christmas. (I love serving these potatoes with my Easy Meatloaf, Crispy Chicken Cutlets, and Salisbury Steak Meatballs for comfort food at its best!)
- They’re delicious!
Ingredients for Creamy Whipped Potatoes
- Russet potatoes or Yukon Gold: washed and peeled. It’s important to use Russet or Yukon Gold potatoes, not waxy varieties. These varieties are more starchy and can better withstand being whipped and remain fluffy. Waxy potatoes are more prone to giving you a gummy consistency. Other high-starch potatoes can be used as well though I have only used Russet and Yukon Gold personally.
- Butter: Salted or unsalted butter can be used in this recipe.
- Milk: I use 2% milk in my recipe but you can easily substitute with another percentage or even cream.
- Salt and pepper to taste
Ingredient quantities and full directions are in the recipe card at the end of this post.
Basic Steps for Making Creamy Whipped Potatoes
- Peel and cut potatoes.
- Boil until fork tender in salted water.
- Drain the potatoes.
- Whip the potatoes, adding in the liquid slowly.
- Season and serve!
Tips for Making The Best Creamy Whipped Potatoes
- Use a starchy potato like Russet potatoes vs waxy varieties.
- Cut your potatoes into similar sized cubes. This will ensure that they all cook evenly.
- Cook until fork tender. If your potatoes can be easily pierced with a fork, you know they are ready. Ensure they are fork tender so that you are not left with lumps that can’t be whipped.
- Don’t over whip your potatoes. Yes, Russet and Yukon Gold potatoes can withstand being whipped but only to a certain degree. Be careful not to over whip them.
- Add the milk in gradually. I start by adding about half of the milk and then slowly incorporating more as needed. This ensures you don’t end up adding more liquid than you actually need. It’s easy to add more milk but you can’t take it away once its added.
- Top with pats of butter and fresh herbs for added flavour.
Substitutions and other optional flavour mix-ins
I love this simple recipe for whipped potatoes, but if you are looking to take your whipped or mashed potatoes up a notch, there are so many ways to do so!
Some options include:
- Using sour cream or heavy cream instead of milk. This is a simple substitution that makes richer, creamier whipped potatoes.
- Add cheddar for cheesy whipped potatoes. Stir in 1/2 cup or more of cheddar cheese, depending on how cheesy you want to make them! Cheesy mashed potatoes are great topped with chives as well.
- For another cheesy option, whip in Boursin cheese.
- Make “loaded” mashed potatoes by bringing in the flavours of a loaded baked potato. To do this, use sour cream instead of milk when whipping the potatoes. After they are whipped, stir in crumbled, cooked bacon, shredded cheddar cheese, and some sliced green onions or chives.
- Keep it simple but add extra pats of butter and fresh herbs (like chives) for added flavour.
Once cooled, whipped potatoes can be transferred to an airtight container and stored in the fridge. They will keep for a few days stored this way.
The best way to warm up leftover whipped potatoes
While you can certainly use a microwave to heat up your leftovers, if you are aiming to regain that creamy texture, stove top is the way to go. Reheating on the stove top will help those whipped potatoes become fluffy again.
To reheat leftover whipped potatoes, add them to a saucepan with a splash of milk. Heat them over medium heat, stirring occasionally to ensure they are evenly heated through.
I hope you enjoy this recipe as much as I do!
Serving these mashed potatoes for your holiday dinner? You may also like:
Brown Sugar Glazed Carrots
Homemade Cranberry Sauce
Turkey (or Chicken) Gravy (from drippings or using stock)
Roasted Turkey Drumsticks
Creamy Whipped Potatoes
- 5 lbs Russet potatoes or Yukon Gold washed and peeled
- 1/4 cup butter
- 1 – 1 1/2 cups milk
- salt and pepper to taste
- Peel the potatoes and cut them into 1/2 inch pieces.
- Place the potatoes in a large pot and cover them with cold, salted water. There should be about an inch more water than needed to cover the potatoes.
- Bring the potatoes to a boil and then lower the temperature to medium. Let the potatoes simmer until they are fork tender, about 15 minutes.
- Drain the potatoes and place them in a large bowl. Add the butter and about half of the milk and begin to whip the potatoes with a hand-held mixer on low speed or with a stand mixer. Whip the potatoes until smooth, adding more milk as needed and seasoning them with salt and pepper. [Be careful not to over-whip the potatoes as they can become gummy. Whip only until smooth.]