Whipped Potatoes

Total Time:
9 hr 40 min
Prep:
40 min
Inactive:
8 hr
Cook:
1 hr

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
Directions

Peel the potatoes and slice as thinly as possible on a mandoline directly into a large, 8-quart container filled with 4 quarts of cold water. Cover and refrigerate overnight.

Drain the potatoes and rinse with clean, cold water; spin dry in a salad spinner. Transfer the potatoes to an 11-quart pot, cover with the milk and set over medium heat. Bring to a simmer, about 35 minutes. Reduce the heat in order to maintain a simmer and cook, uncovered, until the potatoes are fork tender and beginning to fall apart, 25 to 30 minutes.

Reserve 1 cup of the cooking milk. Drain the potatoes thoroughly in a colander and return them to the pot. Press the potatoes through a ricer into a large mixing bowl. Add the reserved hot milk, butter and salt and use an electric hand mixer to whip on low speed for 15 to 30 seconds. Do not overwhip.


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    Yes, these mashed potatoes tasted great - but I have to say they were not any better/different than when i peel/cube yukon golds, boil in water then mash with milk/cream and butter and salt. I did not see any difference from cooking in milk or soaking over night - however it was convenient to have them prepared the night before ready for the stove. So, great recipe but I didn't see any value in using milk or a ricer vs water and a hand masher.
    I had made these year after year and they are amazing. Few things - it is easier if you use a food mill vs. a ricer if you are making a large bunch. Also don't make pieces too thin on mandolin or harder to mash. Typically I do smaller cubes instead. Its basically following Alton's mashed potato recipe but adding the over night soak. It really really does make a huge difference. They stay velvety in in the fridge for a few days as leftovers. Once you have them - you can't go back..
    Excellent! Make sure to stir so it doesn't stick!
    This recipe is my GOLD standard for whipped potatoes, excuse the pun! Best texture & flavor ever! I followed the recipe to the "T" and the potatoes came out perfectly. I do not own a ricer, so I used the old flat-bottomed masher I've always used & that worked out just fine to eliminate any lumps prior to whipping. While whipping, I slowly poured the milk until I got the texture I was wanted. I did not use all the milk & can understand why some reviewers mentioned using less salt than called for. Nonetheless, these are perfection! To those who have burned pots: It is the POT, not the recipe. Please use a thick-bottomed pot, keeping an eye on the simmering pot throughout the cooking time, stirring on occasion from the bottom up. Please try this again if your first attempt wasn't a success-this recipe is a winner! (PS To avoid gummy results, you must rinse the potatoes thoroughly both after they've been in the fridge & after they've cooked in order to rinse away the starch.
    Made these for Thanksgiving and I couldn't serve them. The potatoes did take a long time on the stove but my issue was they wouldn't go through my recently purchased potatoe ricer (that I bought just for this recipe. I did other potatoes with the ricer the day before, but they were quartered potatoes. The thinly sliced potatoes just sat on the bottom of my ricer and wouldn't go through. I tried mashing them regularly and not sure what happened but they just turned into glue. Thank goodness I had also made my staple do ahead mashed with cream cheese and sour cream or we wouldn't have had potatoes on the T-giving table. My ricer is a hand held (looks like a big garlic press. Have others been able to use that kind of ricer with thinly sliced potatoes?
    These tasted fine, but for the effort I would have rather just stuck with the old method. I followed the recipe exactly and was a little disappointed that they didn't taste better. Besides being so much work, I also still have a pan with burnt milk soaking. This is the only AB recipe that I haven't wanted to rave about, so I'm still going to worship in the Church of Good Eats.
    nope, scalded, will try again though, we just need new pots and pans... I know that is 99% of the problem :(
    BF said these were the best mashed potatoes he's ever had! And he does NOT like mashed potatoes very much! The 1T salt was a bit much, I stopped after about 2 tsp and wished I had put only about 1 tsp otherwise still 5 stars!
    This is not your ordinary whip them up quick recipe. It took a little time, but the results was excellent. A few things they left out of the recipe that was on the show. You can soak the potatoes for a few hours instead of overnight, and scoop them out of the pot instead of pouring (you pour the starch that you have soaked out onto the potato that way Alton also put a few cloves of garlic in the pot with the potatoes while cooking. This made the potatoes! Comments to others: your milk was probably cold from the fridge instead of regular tap water which does add to the cooking time...and with any milk product you cook on your stove you should always stir on a regular basis to prevent sticking/burning. The next time you need a recipe to wow the group try this!
    This recipe was a lot of work for a pretty ordinary result. I used 3lbs of yukon gold potatoes and 1/2 gallon of 2% milk. The 1/2 gallon was enough to cover the potatoes during cooking. The main problem I had was getting the milk to boil! I waited for an hour with the heat on medium, then finally turned it up to medium high and it barely boiled. I was afraid to turn the heat up any higher, and even with it on medium I now have a stuck on film of burnt milk on the bottom of my pot. It is still soaking now. The potatoes themselves were light and fluffy, but I think I could get a similar result just cooking them in water like normal and using the ricer.
    Turned out just as advertised - Prep ahead was wonderful and the end product was lighter than the normal mashed we usually make. Ricing these really works great and there was enough milk on the spuds that I didn't need the cup of milk. I used a mix of both yukon and bakers and 2% milk. Will add some garlic and a bay leaf next time during the cooking and white pepper before whipping.
     
    One warning - stir them - the bottom of my pot is covered with a crust of burned milk/potato starch that I don't get with water.
    For all the prep, cooking time and amount of milk used, I found this recipe no better than the recipe I've always used. Next time I'll go back to my recipe.
    My family is in revolt! This recipe was inferior to the "old-fashioned" approach. Less potato flavor and stickier consistency. Definitely not "good eats".  
    These potatoes take a bit of work, but the effort is well worth it. Delicious beyond description. 
    The potatoes did require some attention during the cooking process, and the subtle warning about boiled/scalded milk should be heeded.  
    A great dish--perfectly seasoned as written.
    Best by far! My family raved over them. As a registered dietitian I appreciate Alton Brown's explanation behind his cooking. The only way to make mash potatoes.
    I've been doing potatoes this way for years. I never saw the reasoning behind cooking in water then adding milk! 
     
    Glad to have validation from a source I highly respect, even though he signed my wife's Girl Scout Cookies box Alton Brownie... :-
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    Thanksgiving on Food Network