Friday, March 8, 2013

Recipe: Whipped Potatoes

Based on an October 2010 recipe from Cook's CountryPrepared for dinner on February 24, 2013. Serves 4.


2 pounds russet potatoes
¾ cups whole milk
4 tablespoons unsalted butter
1 teaspoon table salt
¼ teaspoon ground black pepper


  1. Peel the potatoes, cut them into 1-inch pieces, and rinse them in a colander under cold water until the water runs clear (to remove surface starch).
  2. Cut the butter into pieces.
  3. Place a steamer basket in a sauce pan and add water until it reaches the bottom of the basket. 
  4. Add the potatoes to the steamer basket, cover the pan, and bring the water to a boil over high heat.
  5. Reduce heat to medium and cook until the potatoes are tender, about 20 minutes.
  6. While the potatoes cook, heat the milk, butter, salt, and pepper in the microwave until the butter is melted. Whisk until smooth.
  7. When the potatoes are done, pour off the water, remove the steamer basket, then return the potatoes to the sauce pan.
  8. Over low heat, stir the potatoes until their surface is dry, about 1 minute.
  9. Transfer the potatoes to the bowl of a stand mixer.
  10. Using the whisk attachment, mix on low speed for about 30 seconds to break up the potatoes.
  11. With the mixer running on low speed, add the milk mixture in a slow, steady stream until incorporated, about 30 seconds.
  12. Increase speed to high and whip the potatoes until they are lump free, light, and fluffy, about 2 minutes.
Peel the potatoes, cut into 1-inch pieces, and rinse with cold water.
Place the potatoes in a sauce pan with a steamer basket and cook until tender.

While the potatoes cook, microwave the milk, butter, salt, and pepper until the butter is melted, then whisk until smooth.

Dry the cooked potatoes over low heat.
Break up the potatoes in a stand mixer on low speed.

Slowly add the milk mixture, while continuing to mix on low speed.
Whip the potatoes on high speed until light and fluffy.

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