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Whipped Potatoes

Creamy whipped potatoes are the perfect potato side dish for any meal. The mashed potatoes are made with an electric mixer, which makes them creamy smooth, thick and fluffy.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner, Side Dish
Cuisine: American
Keyword: creamy, mashed potatoes, potato side dish
Servings: 4
Calories: 156kcal
Author: Tonje


  • 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.


Calories: 156kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 361mg | Potassium: 519mg | Fiber: 2g | Sugar: 2g | Vitamin A: 227IU | Vitamin C: 22mg | Calcium: 50mg | Iron: 1mg