Easy Whipped Mashed Potatoes Recipe
This easy whipped mashed potatoes recipe delivers a creamy, smooth, and luxurious texture, thanks to the addition of sour cream and heavy cream. Perfect for both everyday dinners and special occasions, this dish is quick to make and full of flavor.
Equipment
- Large pot
- Electric hand mixer or potato masher
Ingredients
- 12 medium russet potatoes about 4 pounds, peeled and quartered
- 1½ cups heavy cream warmed, plus more as needed
- ¼ cup sour cream
- 1½ teaspoons fine sea salt plus more to taste
- 2 tablespoons (¼ stick) unsalted butter, melted
- 2 tablespoons finely chopped fresh parsley leaves or chives optional
Instructions
- Cook the Potatoes: Place the potatoes in a large pot and add enough cold water to cover them by 1 inch. Bring the water to a boil over high heat. Reduce to medium-low and simmer for 13–15 minutes, or until the potatoes are fork-tender.
- Drain and Mash: Drain the potatoes thoroughly and return them to the pot. Set the pot over low heat for about 1 minute to evaporate excess water. Begin mashing the potatoes with an electric hand mixer or potato masher. Gradually whip in the heavy cream and continue adding more as needed to reach your preferred consistency.
- Season and Combine: Add the sour cream and salt, then mix until fully combined and smooth. Taste and adjust the seasoning with more salt if necessary.
- Serve: Transfer the mashed potatoes to a serving dish, drizzle with the melted butter, and sprinkle parsley or chives on top if using. Serve immediately.
Notes
Cream Tips: For the creamiest texture, use heavy cream warmed to room temperature before mixing. This prevents cooling the potatoes and ensures a smooth blend.
Texture Tip: Whipping with an electric mixer incorporates more air, making the potatoes light and fluffy. A potato masher is a suitable alternative for a chunkier texture.
Storage: Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of cream or milk.
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