Decadent Whipped Potatoes Recipe (2024)

FAQs

What is the difference between mashed potatoes and whipped potatoes? ›

Mashed potatoes can have butter and perhaps a bit of milk. Creamed (or whipped) potatoes are beaten with an electric mixer -- or one of those old-time hand-held manual mixers -- and they have lots of butter and cream to create a smoother texture.

Their medium starch content, density, and inherently buttery flavor make Yukon Golds great for all your mashing needs. “Yukon Gold potatoes tend to absorb less water than most other potatoes as they cook,” says former senior food editor Christina Chaey, “so they don't run the same risk of getting waterlogged or gummy.”

As already discussed, pastiness is caused by too much potato starch being worked into the mashed potatoes. The main way we combat this problem is by rinsing away starch, both before and after cooking potatoes for fluffy mashed potatoes.

Regardless of the technique, remember not to overwork the potatoes. Starch is released when potatoes are mashed, smashed, or whipped, and, if too much starch is released, the potatoes are gummy and unappealing.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Properly store mashed potatoes will stay fresh in an airtight container in the fridge for 3-5 days and up to 12 months in the freezer. Keep reading for storage tips, thawing instructions, and how to reheat and serve leftover potatoes.

While the vegetable part of mashed potatoes supports health, the dairy ingredients complicate the dish, especially if you eat too large a serving. Butter and milk or cream not only add calories to mashed potatoes, but contribute saturated fat to a vegetable that is naturally fat free.

Yukon Gold potatoes are a favorite for mashing not only because they have a high starch content (hooray!), but also because of their naturally buttery flavor. They also don't absorb as much water as russet potatoes (aka Idaho potatoes), which can get a little mushy if overcooked or not properly drained.

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

But be warned: Even starchy potatoes can turn to a sticky paste if they're overworked. The lesson here? Don't overmix the potatoes! For mashed potatoes that are smooth without being gummy, a potato ricer is your best bet.

Why do my mashed potatoes taste like glue? ›

According to Serious Eats, when your mashed potatoes end up with a pasty or a gluey consistency, it's due to an excess of starch. As a result, limiting the amount of starch in your dish is the key to nailing perfect mashed potatoes. Luckily, there's an easy way to do this: Don't overwork your potatoes.

Made with fresh red skin potatoes, butter, and real buttermilk, Bob Evans Mashed Potatoes tastes like homemade. We put extra care into making our mashed potatoes rich and creamy to deliver that homemade flavor your family expects.

Let Bob Evans provide the balance, in your balanced meal. Made with fresh real potatoes, butter, and milk, Bob Evans Mashed Potatoes tastes like homemade.

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

Whipped potatoes are smooth. The French call them Pommes Puree, or pureed potatoes. That means they're smooth and creamy, without lumps.

And yes, smashed and mashed are two distinct things. While some people might use the terms smash and mash interchangeably, they are not the same. 'Smash' is when you merely break something into pieces. However, "mash" means you reduce a food to a soft, pulpy mass.

So, if you're cooking something forgiving like soup or mashed potatoes, heavy cream and half-and-half are virtually interchangeable in equal amounts, yes—both will give you that creamy texture we all love and crave. Just be mindful that heavy cream contains more fat, so it will taste much richer.