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Whipped Mashed Potatoes

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Potato Type: Russet
Cuisine: American
Prep Method: BoiledMashed

Dish

Side Dish

Prep Time

10 Mins

Cook Time

30 Mins

Serving

Serves 10

Ingredients

  • 5 lbs. (2270g) Russet Potatoes
  • 2 tsp (8g) Kosher Salt, plus more for boiling potatoes
  • 6 tbsp (85g) Unsalted Butter, Softened
  • 1 1/2 cup (120 ml) Whole Milk
  • Herbs De Provence for Garnish

Preparation

  1. Peel potatoes and rinse in cold water. If you spot any eyes, remove them by digging them out with a small spoon or peeler. Chop potatoes into 1 in cubes.
  2. Place peeled and chopped potatoes in a large pot and cover with cold water. The water line should sit two inches above the potatoes. Sprinkle in a few pinches of salt.
  3. Boil potatoes until they are tender enough for a fork to slide into them; this will take ~20 minutes. Drain well and transfer half of the potatoes to the bowl of a stand mixer with paddle attachment connected.
  4. Add three tablespoons of butter and one teaspoon of salt to the potatoes. Mix on low for a minute until potatoes are soft and combined.
  5. Switch to whisk attachment. Add 1/4 cup of hot milk and whisk potatoes on medium speed for ~5 minutes until light and fluffy. Transfer potatoes to a bowl.
  6. Repeat with the remaining batch of boiled potatoes. Once all potatoes have been whipped, place into a serving dish and garnish with Herbs de Provence, add additional salt to taste, and a pat of butter.

Notes 

  • If you desire even creamier mashed potatoes when mixing add more milk—one tablespoon at a time, to get a fluffier result.

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Recipe By: Kasim Hardaway

Nutrition Facts Per Serving

Calories

290

Fat

8g

Sodium

420mg

Cholesterol

20g

Vitamin C

18mg

Carbohydrates

49g

Fiber

5g

Protein

6g

Potassium

1249mg

Sugar

3g

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