Photo: Whipped Potatoes Recipe
Ingredients
- 4 pounds Yukon Gold potatoes, washed and rinsed
- 1 gallon whole milk
- 4 ounces unsalted butter, melted
- 1 tablespoon kosher salt
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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By narinehm
Los Angelos
on June 11, 2013
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Excellent! Make sure to stir so it doesn't stick!
By Margipoo
Timonium, MD
on December 06, 2012
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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.
By rbuban
on November 23, 2012
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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?
Read all 14 reviews