Cooking Lesson #1120: Whipped Potatoes

…from the Perspectives’ Holiday Kitchen

How you doin’? Whipped or Mashed potatoes is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt, and pepper. It is generally served as a side dish to turkey, prime rib or vegetables for the holidays. Mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi.
 
An early recipe is found in Hannah Glasse's The Art of Cookery, published in 1747. Her recipe mashed them in a saucepan with milk, salt and butter and it hasn’t changed much since
 
I recommend Russet potatoes with a high starch ratio to achieve the desired fluffy, creamy consistency and appearance. Some recipes use "waxy" (Yukon Gold) potatoes containing more amylopectin in their starch for a different texture or look.
 
Butter, milk or cream, salt, and pepper are usually added. Many other seasonings may also be used, including herbs, such as parsley and chives, ingredients, such as nutmeg, garlic, cheese, bacon, sour cream, crisp onions, spring onions or caramelized onions.
 
I like to make the French variation which adds egg yolk for Duchess potatoes, piped through a pastry bag into wavy ribbons and rosettes, brushed with butter and lightly browned under a broiler. Some French recipes for pomme purée (potato purée) use up to one part butter for every two parts potato (butter is where the flavor is at). In low-calorie or non-dairy variations, milk, cream, and butter may be replaced by soup stock or broth.
 
Holiday mashed potatoes should be eaten with gravy, typically meat gravy, though vegetable gravy is becoming more common as vegetarian and vegan diets are increasing in popularity. Although tofu turkey with mashed potatoes and vegan gravy doesn’t quite make it for me for the holidays.
 
Prep time:  10 minutes
Cook time: 15 to 20 minutes
Yield:  6 to 8 servings
 
Ingredients
6 large, peeled Russet potatoes, cut into quarters
8 quarts boiling salted water
8 tablespoons unsalted butter, cut in tablespoon pats
1 cup warm heavy cream
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Peel and cut the potatoes into quarters. Place the cut potatoes in a bowl of cold water to prevent discoloration.
3. Cook the potatoes in a pot of boiling salted water until tender, about 15 to 20 minutes.
4. Drain the potatoes well. 
5. While hot, toss the potatoes with the butter, and mash them in a bowl with a potato masher or use an electric mixer.
6. When the potatoes are mashed, slowly add the cream. 
7. Whip until fluffy. 
8. Add salt and pepper. 
9. Serve immediately with hot gravy.

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ChefSecret:  I have a potato ricer that squishes potatoes through a sieve and makes the best whipped potatoes. These are available at Amazon and Walmart for about $10 to $35.
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Quip of the Day:  Q. How do mashed potatoes flirt?  A. They butter you up with compliments.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

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