Cooking with Alison

Whipped Potatoes

In Sides and Sauces on February 16, 2010 at pm

I bought my Kitchenaid stand mixer in October 2009.  The only savoury food that I’ve made with it so far is whipped potatoes.  I love the smooth and light texture that whipping puts into mashed potatoes.

Whipped Potatoes Recipe

serves 8

4 lbs yukon gold potatoes, peeled and cut into 1 to 2 inch chunks

10 tablespoons unsalted butter

1 cup whipping cream

salt and pepper

1 tsp dried parsley flakes (optional)

1 head of roasted garlic (optional)

Over high heat, bring a large pot of water to boil (with enough water to more than cover the potatoes).  Add the potatoes and bring to boil again.  Then boil for 10 to 12 minutes until each piece is very soft and falls apart easily when pricked by a fork.  Carefully drain the potatoes in the sink with a colander.   Work with half of the potatoes at a time.  Put half of the butter and half of the cream into the bottom of the stand mixer bowl (or into a large bowl if you are using a hand held mxier).

If you would like your garlic to be completely blended in with the potatoes, add half of the roasted garlic to the stand mixer bowl now.

Add half of the potatoes and whip.  Start whipping slowly until the large chunks of potatoes are broken up before increasing the speed.  Add a large pinch of salt and pepper (or to taste) and continue whipping until potatoes are smooth.

If you would like small chunks of roasted garlic to be visible in your whipped potatoes, add the roasted garlic now and whip until you achieve the desired consistency or finish mixing with a wooden spoon.

Mix in 1/2 of the dried parsley flakes (I like the way it makes the mashed potatoes look).  Set aside and repeat with the second half of the potatoes.

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  1. What?! No garlic? Anathema. ; )

  2. I love whipped potatoes and these look really good.

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