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overhead shot of a bowl of mashed potatoes with gravy
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5 from 6 votes

Whipped Mashed Potatoes

Make the creamiest, butteriest, best mashed potatoes recipe for Thanksgiving! Made with only a handful of simple staple ingredients, this recipe for one of my favorite side dishes breaks down everything you need to make foolproof fluffy and creamy mashed potatoes.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dishes
Cuisine: American
Servings: 12 servings
Calories: 787kcal
Author: Eden Westbrook

Ingredients

  • 6 lbs gold potatoes peeled and quarter
  • 8 cups low sodium chicken broth
  • 2 lbs salted butter room temperature and cubed
  • ½ cup heavy cream warmed
  • Kosher salt and freshly ground pepper to taste

Instructions

  • In a large dutch oven, add the potatoes and cold chicken broth. Boil for 30 minutes, until the potatoes are fork tender.
  • Drain the broth and push the potatoes through a potato ricer into the pot. Add about ½ lb (8 tbsp) of the butter into the pot and gently mix in with a whisk. Repeat until all the butter is combined with the potatoes.
  • Splash the cream into your potatoes and whisk in until it reaches your desired consistency. Once it does, season to taste with salt and pepper. Remember, potatoes can be bland without a generous amount of seasoning and you can always add more, but it's almost impossible to take away.
  • Serve hot, with a generous helping of gravy.

Notes

Variations and Substitutions

  • Cream cheese or sour cream can be swapped for the heavy cream, bringing a tangy flavor with them as well.
  • I have used russet potatoes for this recipe with no issue.
  • This recipe also works with sweet potatoes!

Pro Tips for the Best Whipped Potatoes

  • Whisking can prevent the potatoes becoming gluey.
  • If you decide to use an electric mixer, whip the potatoes with the mixer on low speed and only until everything is combined!
  • Don't have heavy cream? Mix ¾ cup whole milk with ¼ cup melted butter.
  • A food mill can be used instead of a potato ricer.
  • Use 1 pound of butter per 3 pounds of potatoes.
  • The recipe can be divided or multiplied easily.

Storage and Reheating

Keep the leftover mashed potatoes in an airtight container in the fridge for 3-4 days.
Reheat in a baking dish covered with aluminum foil at 325 degrees F for an hour, or until hot. Stir up and serve with gravy.

Nutrition

Serving: 1g | Calories: 787kcal | Carbohydrates: 48g | Protein: 7g | Fat: 65g | Saturated Fat: 41g | Polyunsaturated Fat: 19g | Trans Fat: 3g | Cholesterol: 174mg | Sodium: 511mg | Fiber: 5g | Sugar: 3g