These easy whipped potatoes are the best creamy mashed potatoes you will ever make. Velvety smooth, thick and buttery, this is the perfect potato side dish to pair with any of your favorite entrees.
This amazing whipped mashed potatoes recipe is the only recipe you'll ever need to create the perfect smooth mash. It's such a versatile side dish, and you can make it in only 20 minutes, which is perfect on busy weeknights.
I love to use Yukon Gold or Maris Piper potatoes, but you can also mash russet potatoes or red potatoes if you prefer. The dish will taste fantastic regardless!
Why you'll love it
- Really creamy mashed potatoes
- A versatile and tasty potato side dish
- Easy to make in 20 minutes
- Pairs perfectly with any entree
- Customize the recipe to suit your preferences
- Easy to make vegan and dairy free
🥔 More POTATO RECIPES from Hint of Healthy
Potatoes: Yukon Gold and Maris Piper potatoes are the best for mashing. These are dense potatoes with a high starch content, which results in fluffy, creamy mashed potatoes.
Milk: Use any milk that you like. Whole milk, skim milk, oat milk and unsweetened almond milk are great options.
Butter: Makes the mash extra smooth and creamy. You can use any butter that you like, or omit it if you prefer.
Salt: A pinch of salt will add a little flavor to the potatoes.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Peel and dice the potatoes into 1-inch cubes. Add them to a large pot along with the salt, and cover with water. Bring them to a boil, then reduce to a simmer over medium heat. Allow the potatoes to boil for about 10 minutes, or until the potato cubes are soft enough to easily pierce with a fork. Remove from the heat, and drain off the excess water.
Two: Add milk and butter to the cooked potatoes, and use an electric whisk or mixer to whip the potatoes until they are soft and creamy. This should only take around 1 minute.
Three: Add any additional seasoning or butter to taste, and serve the whisked mashed potatoes. Optionally, garnish with fresh chives or dill.
- Make sure to boil the potatoes until they are really soft before you remove them from the heat. This will ensure that the mash is really creamy.
- Using the right type of potatoes is key to make the best mash. Yukon Golds and Maris Pipers are best.
- Don't whisk the potatoes for too long, or they will become gluey or gummy. Whipping the potatoes only takes up to a minute.
- Feel free to season the potatoes however you like.
Whipped potatoes is a versatile side dish, and pairs perfectly with a variety of entrees. I like to serve them with a meaty main course for lunch or dinner, or to pair it with a roast. This is also the perfect potato side for Thanksgiving or Christmas.
Here are some of my favorite entrees to serve whipped potatoes with:
- Easy Turkey Steaks
- Slow Cooker Hunters Chicken
- Air Fryer Roast Beef
- Beef and Ale Stew
- Chicken and Chorizo Pie
- Instant Pot Pulled Pork Shoulder
- Sausage Pasta Bake
- Instant Pot Ham
Dairy free + vegan whipped potatoes: Use vegan and dairy free alternatives to milk and butter. You can find these in most grocery stores and supermarkets. I like to make my mashed potatoes with oat milk.
Unsalted: The salt is only added for flavor. You can omit it if you prefer.
Change the dairy: Instead of milk and butter, you can try adding cream cheese, sour cream or heavy whipping cream. This will create an even creamier effect.
To make these easy whipped potatoes, you will need an electric mixer. You can use a hand mixer, or a stand mixer with a whisk attachment, if you prefer.
Additionally, you will need a large pot or sauce pan to boil the potatoes, and a sharp knife and a cutting board to dice the potatoes. A vegetable peeler is required to safely peel the potatoes.
Store any leftover whipped potatoes in a refrigerator for up to 4 days. You can reheat them in a microwave or on the stove to serve them as a side dish, or use them as an ingredient in other dishes.
This recipe is perfect for meal prep, as you can make a big batch of whipped potatoes to serve with several meals through the week. As mash is such a versatile side dish, it will be easy to pair it with any entree that you like.
Frequently asked questions
Whipped potatoes are similar to mashed potatoes, but made with an electric mixer instead of a traditional potato masher. This process makes them extra smooth and creamy.
Yes! If you whip the potatoes too much, they become sticky. Only whip them as much as required.
You might also like these recipes
- Almond Milk Mashed Potatoes
- Healthy Mashed Potatoes
- Belgian Mashed Potatoes with Vegetables
- Slow Cooker Mashed Potatoes
- Spiralized Potatoes
- Air Fryer Baked Potato
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
- Hand mixer
- Vegetable Peeler
- 1 pound potatoes (Yukon Gold or Maris Piper)
- ½ teaspoon salt
- ½ cup milk
- 2 tablespoons butter
- Peel and dice the potatoes into 1-inch cubes.1 pound potatoes
- Add the potato chunks to a large pot along with the salt, and cover with water. Bring them to a boil, then reduce to a simmer over medium heat. Allow the potatoes to boil for about 10 minutes, or until the potato cubes are soft enough to easily pierce with a fork.½ teaspoon salt
- Remove the boiled potatoes from the heat, and drain off the excess water.
- Then, add milk and butter to the cooked potatoes, and use an electric whisk or mixer to whip the potatoes until they are soft and creamy. This should only take around 1 minute.½ cup milk, 2 tablespoons butter
- Add any additional seasoning or butter to taste, and serve the whisked mashed potatoes. Optionally, garnish with fresh chives or dill.
- Refrigerate leftover whipped potatoes for up to 4 days. Reheat in a microwave or on the stove, and serve them warm.
- Use Maris Piper or Yukon Gold potatoes to make the best mash. These contain a lot of starch, and will create the best fluffy, creamy mashed potatoes.
- Use vegan milk (like oat milk) and butter to make a dairy free version.
Food safety tips
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove