Silky Smooth Whipped Potatoes

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IngredientsPotatoes Whipped

  • 2 pounds russet potatoes, cleaned and quartered
  • Find sea salt
  • ¾ cup heavy cream
  • ½ cup whole milk
  • 8 teaspoons salted butter, cubed, room temperature
  • ½ teaspoon freshly ground black pepper


  1. Put the potatoes in a saucepan and add enough water to cover generously.
  2. Salted water, bring to a slow simmer over medium heat, and cook until the potatoes are tender when poked with a fork, 15 – 20 minutes.
  3. Meanwhile, combine the cream and milk in a small saucepan and bring to a simmer. Keep warm until ready to mix with the potatoes
  4. Drain the potatoes, and push them through a ricer into a mixing bowl.
  5. “In the potatoes either in a stand mixer fitted with the whisk attachment with a hand-held mixer adding the butter as you go.
  6. When the butter is melted, gradually add¾ of the hot cream mixture, whipping until the potatoes are soft and fluffy.
  7. Add ½ teaspoons salt and the pepper, and then any additional cream mixture as needed for the potatoes to achieve the texture of stiffly whipped cream.
  8. Serve immediately, or cover and set over a double boiler to keep warm.
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