Cook’s Country Whipped Potatoes
Source of Recipe
Cook's Country October/November 2010
Recipe Introduction
These potatoes had good flavor and were easy to prepare, but they were a little too light. I love fluffy, creamy whipped potatoes, but I like them to have some heft, too. You can cut and soak the potatoes ahead of time, then rinse as directed to avoid too much last minute prep.
List of Ingredients
4 pounds russet potatoes, peeled and cut into 1-inch pieces
1 1/2 cups whole milk
8 tablespoons (1 stick) unsalted butter, cut into pieces
2 teaspoons salt
1/2 teaspoon pepper
Recipe
Place the potatoes in a colander and rinse until cold running water for about 1 minute. Drain. In a Dutch oven place a steamer basket and about 1 inch water. Bring the water to a boil and place the potatoes in the steamer basket. Reduce heat to medium and cover. Cook until the potatoes are tender – about 20-25 minutes.
In a small saucepan or the microwave gently heat the milk and butter until the butter is melted and the mixture is very warm. Cover and keep warm.
Drain the potatoes and return to the dry Dutch oven. Return to stove over low heat and stir until the potatoes are dry. Place potatoes in the bowl of a stand mixer fitted with the whip attachment. Mix on low speed for 30 seconds, just to break up the potatoes. While still mixing on low slowly add the warm milk mixture and salt and pepper. When the milk is mixed in, increase the speed to high and whip until the potatoes are light and fluffy and lump-free.
Serves 8 to 10
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