What could be better and creamier than mashed potatoes? Potatoes whipped to perfection with butter and sour cream!
Now and then, I crave a creamy side dish with plenty of buttery flavor. When mashed potatoes don’t cut it, try whipped potatoes: the beautifully blended version that complements almost any main and fills you up fast.
This fluffy golden whip is so easy to make; the only equipment you need is a pot of water and an electric mixer. In under an hour, with three simple steps, you’ll have a big bowl of pillowy soft potatoes to satisfy you and your whole family.
With such an ease of both cooking and eating, whipped potatoes are a winner in any kitchen. Personally, I think the only thing better is Whipped Sweet Potatoes, which you could easily serve alongside this version for a sweet and savory harmony. Grab your taters and have fun with it!
Are Whipped Potatoes Healthy?
Whipped potatoes aren’t the healthiest because they’re high in fat and starch, so I like to save them for special occasions. For a vegan version, swap out cow’s milk for cashew or oat milk; use plant-based butter or coconut oil; and exchange regular sour cream for a vegan brand. These whipped potatoes are gluten-free and sugar-free.
Add A Little Flair…
Of course, we all enjoy the simplicity of butter, salt, and pepper, but I have some tips for taking these taters to the next level…
When adding the dairy and seasonings, toss in one teaspoon each of cumin, dried rosemary, and thyme. This combo creates a warm, aromatic flavor that reminds me of walking through a garden or farm.
Also, don’t be afraid to experiment with seasonings; if you want spicy, go with a dash of red chili pepper flakes, hot sauce, or finely chopped jalapeños. For something sweeter, add a hint of cinnamon or cardamom. The cool part about this recipe is that you can enjoy it plain or with a little flair of creativity!
How to Make Ahead and Store
If you’d like to prepare the potatoes ahead of time, follow steps 1 and 2. Then, cover the pot of potatoes and store in the fridge for up to 2 days. When you’re ready to complete the recipe, take out the chunks and let them come to room temperature before adding the other ingredients. Everything blends better when it’s all warm. Leftovers can be refrigerated in an airtight container for up to 2 days. Don’t freeze them.
Serving Suggestions
Drooling for some meaty mains? Savor a side of buttery whipped potatoes with Oven-Cooked Top Sirloin Steak, Salmon Steak, Crock-Pot Pork Chops, or Quinoa-Crusted Chicken. For more plant-based options, try Sautéed Vegetables, Roasted Green Beans, or Black Bean Burgers. Whether you’re a carnivore or veggie-lover, these whipped potatoes go great with almost anything!
Recipe
Ingredients
- 4 pounds russet potatoes peeled and cut into chunks
- 1 cup whole milk warmed
- 3/4 cup unsalted butter room temperature
- 1/4 cup sour cream
- Salt to taste
- Ground black pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Place the peeled and cut potatoes in a large pot, cover with water, and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Add warm milk, butter, and sour cream to the potatoes. Using an electric mixer, whip the potatoes until smooth and fluffy. Season with salt and pepper to taste. Garnish with parsley.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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