This whipped mashed potatoes recipes will leave your guests asking for more! Light and creamy spuds are topped with savory leeks, shallots, and green onions.
Have you noticed that potatoes always gets a bad rap until the holidays roll around? I know, those poor delicious carbs, it’s just not fair! To make up for this injustice, I think a recipe for fluffy, creamy, buttery whipped mashed potatoes are in order.
Mashed potatoes are one of the simplest dishes to make. However, there are many ways to make them. The good new is, I’ve found a method that I like for the silkiest and most flavorful spuds that I want to share you!
Before I start to make a recipe, I like to think about how science will affect the final dish (nerd alert) which helps me decide what method to use. Mashed potatoes are the perfect ingredient to showcase how science can help you.
The goal was to get fluffy, smooth and buttery tasting potatoes then top them with a delicious savory, pungent and slightly sweet onions. To get the whipped potatoes down, I choose Russets because they are starchy potatoes that are good at absorbing flavor while remaining light in texture.
To cook the potatoes, I leave them whole, simmer until they are fork tender and then peel them while they are hot. Doing this instead of peeling and cutting them prevents the potatoes from getting watery which causes them to get gluey in texture once mixed. Instead, just the right amount of water is absorbed to cook the potato, and the flavor isn’t diluted. You can then use a food mill, potato ricer, or mesh strainer (this is what I use) to push the potatoes through and get them broken up into really fine particles.
The next step is critical, you first stir in the melted butter into the potatoes, so the fat coats the starch in the potatoes. This prevents the potatoes from getting thick and gluey once you add the milk. The last step is to whisk gradually in the warmed milk. I did this step in my KitchenAid mixer, but a hand mixer will work too, just whisk until the milk is incorporated and the potatoes are nice and fluffy, don’t over mix! The result is the creamiest potatoes you’ll ever taste, drool.
This is the first year Jason, James and I are hosting Thanksgiving at our home, so I was excited to try some new recipes! My sister-in-law Svetlana suggested a yummy looking mashed potato recipe from Bon Appetit that had a leek, shallot, and green onion topping.
I decided to add the topping to the whipped mashed potatoes, and it was so flavorful. I loved it! It’s a nice change and addition to the creamy potatoes. These whipped mashed potatoes with onion topping are going to be in this years feast as well as my citrus green beans with almonds, sauteed brussels sprouts with bacon and classic pumpkin pie for dessert. I can’t wait to start cooking and eating… good thing I still have a pair of my pregnancy pants!
How do I make fluffy and smooth mashed potatoes?
I’ve made my share of thick and pasty mashed potatoes when they should have been light and fluffy. Here are some tips to make excellent whipped mashed potatoes every time:
1) Use Russets or Yukon gold potatoes – Russets are lighter in texture while Yukon’s are more buttery. A combo of both works too!
2) Cook potatoes whole until tender, then peel when warm – This prevents potatoes from getting too watery.
3) Add melted butter first to the potatoes! – This coats the starch and prevents some gluten bonding during mixing.
4) Add warm half-and-half milk last – The warmed milk will keep the potatoes warm and when gradually whisked in, the starches will swell, absorbing the moisture and the light whisking will keep the potatoes light and creamy.
- 2 pounds russet potatoes
- 8 tablespoons butter , melted
- 1 cup half-and-half , warmed
- 1 1/2 teaspoons salt , more as needed
- black pepper , as needed
- 1 leek , white and light-green parts only, thinly sliced, 1/2 cup
- 2 green onions , thinly sliced on a bias
- 1/4 cup shallots , thinly sliced
- 3 tablespoons unsalted butter
- Place potatoes in a large pot and add cold water to cover by 1 inch. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are just tender (a paring knife can be slipped in and out of the potatoes with little resistance). Cook about 30 to 35 minutes, drain.
- Set ricer or food mill over a medium bowl (mixing bowl if using a stand mixer to whip potatoes. Using a pot holder to hold potatoes, use a paring knife to peel skins from potatoes. Working in batches, cut peeled potatoes into large chunks and press or mill into a bowl. Use a potato masher if you do not have a food mill.
- Gently warm the half and half in a small saucepan over low heat. Add the salt and stir to dissolve. Reserve.
- Stir in butter into the potatoes until incorporated. Gradually and gently whisk in warmed half-and-half (low setting on the mixer), whisk just until liquid is combined and potatoes are smooth and fluffy, about 1-2 minutes. Do not over whip! Season with pepper to taste and additional salt if needed. Transfer potatoes to a serving bowl.
- Melt butter in a medium-sized frying pan over medium heat. Add leek and cook just until starting to soften, about 3 minutes. Add shallot and cook until softened and butter begins to brown, about 3 minutes. Remove from heat, add green onions and stir to combine. Add onion topping to the top of the potatoes.