These easy homemade whipped potatoes are a cinch to make in just one pot, and they’re done in under 30 minutes.
And they are seriously so delicious. Like, fluffy pillows from heaven.
What is it about making homemade whipped or mashed potatoes that always seemed so time consuming? It’s definitely something I used to avoid. But no longer!
When it’s this easy to make amazing whipped potatoes, there’s no reason to limit it to just Thanksgiving Day! Whip up a batch (pun intended) whenever you want some cozy comfort food.
These whipped potatoes make an easy side dish for whatever kind of main dish you’re dreaming of.
With only 5 simple ingredients, you’ve got a homemade version of restaurant-quality potatoes that the whole family will love.
Ingredients
- Russet Potatoes. Due to their high starch content, Russets won’t absorb too much excess moisture during boiling. A good thing when you want a light, fluffy result.
- Milk. While some recipes call for heavy cream, I have found that you get a lighter, fluffier end result by using milk.
- Butter. Using salted butter adds so much flavor to these potatoes that you don’t have to add extra salt. We’ll be combining the cooked potatoes with warm butter before whipping them.
- Garlic powder
- Onion powder
How to make Homemade Whipped Potatoes
Peel and Boil the Potatoes
As promised, you’ll only need to dirty one pot to make these creamy potatoes.
First, peel the potatoes and cut them into quarters. Boil them until they are fork tender, about 15 minutes, and drain.
Add the Remaining Ingredients
To the same pot, add the butter, milk, dried garlic and dried onion. Place the hot potatoes back into the pot.
Whip the Potatoes
Because we’re whipping these potatoes, you won’t need a potato masher or a potato ricer. A handheld electric mixer will do all the work for you.
If you don’t have an electric mixer, don’t worry. Simply transfer the warm potato mixture to a food processor or stand mixer with a whisk attachment.
Serving Suggestions
1. As a Side Dish: There’s really never a bad time for a side of creamy, warm potatoes. Serve this flavorful side dish with chicken, turkey or beef.
2. As an Alternative to Rice or Pasta: Use whipped potatoes as a creative base for meatballs, falafel or pair them with ground beef or turkey for a modern twist on Shephard’s Pie.
3. Try them with my Favorite Dish: My favorite way to enjoy these homemade whipped potatoes is with Champagne Chicken. The creamy Champagne sauce soaks into the potatoes, adding insanely delicious flavor. You’ve got to try it to understand, it is pure bliss.
Storage Instructions
Store leftover potatoes in an airtight container in the refrigerator. They will stay fresh for up to five days. For longer storage, transfer the container to the freezer.
To reheat leftover potatoes, use the microwave or place them back into a large saucepan. Over low heat, stir in a little bit of milk just to reconstitute them.
Whipped Potatoes vs. Mashed Potatoes
The main difference between whipped potatoes and mashed potatoes is the consistency.
Whipped potatoes are made with an electric hand mixer, yielding a smooth, creamy texture. The whipping motion also creates tiny air pockets, giving them a lighter consistency than mashed potatoes. Whipped potato recipes often contain more butter and milk than mashed potato recipes.
Mashed potatoes are more dense and less creamy than whipped potatoes. Depending on how mashed they are, mashed potatoes may have small or large chunks.
What are the best potatoes to use for whipped potatoes?
A potato with a high starch content is the best choice for making whipped and mashed potatoes. Starchy types of potatoes like Russets and Yukon Golds are low in moisture, which means they will yield a fluffy, buttery final product.
Avoid waxy potatoes like red potatoes. They have a higher moisture content and have a tendency to get gluey when mashed or whipped.
If you’re deciding between Russet potatoes or Yukon Gold potatoes, know that Yukon Golds are going to give you creamier mashed potatoes and Russets will give you fluffier ones.
Can potatoes be overwhipped?
They sure can. If you overwork the potatoes by mixing too fast or for too long, you can end up with gluey whipped potatoes.
The best way to avoid overwhipped potatoes is to beat them on a low speed just until they are incorporated with the other ingredients.
Can you freeze whipped potatoes?
These homemade whipped potatoes freeze beautifully in an airtight container.
Reheat them in the oven or right on the stovetop in a small saucepan. Add a splash of milk to loosen them back up, if needed.
When you make these easy homemade whipped potatoes, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more easy side dish recipes, try these:
For more potato recipes, try these:
- Potatoes Au Gratin with Corn and Gruyere
- Everything-Spiced Sweet Potato Fries
- Loaded Mini Hasselback Potatoes
Homemade Whipped Potatoes
Ingredients
- 2 1/2 lbs. Russet potatoes
- 4 Tbsp. salted butter
- 1/2 cup whole milk
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
Instructions
- Peel and quarter the potatoes. Fill a large pot with cold water. Generously salt the water.
- Place potatoes into the salted water.
- Bring the pot to a boil over high heat.
- Boil potatoes 10-15 minutes, until potatoes are easily pierced with a fork. Drain.
- Over low heat, melt the butter in the same pot. Add the hot potatoes, milk and spices.
- Remove from heat. Using an electric hand mixer on low speed, whip the potatoes until smooth. Do not overwhip. Serve warm.
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