Whipped Potatoes

Ingredients

• 1.81 kg (4 lb; about 7 medium)russet potatoes
• 156 g (11 tablespoons)high-quality unsalted butter
• 1leek, white and light green parts only, cleaned and sliced into thin rings (optional)
• 1 tablespoonchopped fresh chives
• 60 ml (¼ cup), dividedkosher salt
• 177 ml (6 US fluid ounces)double cream
• ½ teaspoon, plus more to tastefreshly ground white pepper

Instructions

1. 1

   Peel and chop

   Peel the potatoes and cut them into quarters. If they are particularly large, cut them into pieces about 5 cm across.

2. 2

   Soak the potatoes

   Put the potatoes in a salad spinner or a colander set inside a large bowl. Cover them with water by about 2.5 cm and leave to soak for 30 minutes. You can cover and refrigerate them for up to 4 hours.

3. 3

   Infuse the butter

   While the potatoes soak, combine the butter, leek if using, and chives in a small saucepan over medium heat. Once the butter has melted and begins to bubble, turn the heat to low and simmer for about 10 minutes, until flavourful but without browning the solids. Take it off the heat and leave to infuse for 20 minutes. Strain through a fine sieve and set the butter aside; reserve the solids to mix into the potatoes or use elsewhere, if you like.

4. 4

   Cook the potatoes

   Lift the potatoes out of the soaking water and drain them, taking care not to disturb the starch settled at the bottom. Transfer them to a large, wide Dutch oven and cover with fresh water by about 2.5 cm. Add 3 tablespoons of the salt and bring to a gentle boil over high heat. Reduce the heat to medium to keep the water gently bubbling, not at a rolling boil. Cook for 25–35 minutes, until the potatoes reach 96°C (205°F) inside and a thermometer probe meets barely any resistance.

5. 5

   Drain and rinse

   Drain the potatoes, rinse them thoroughly with hot water, and leave them to drain again.

6. 6

   Warm the cream

   Meanwhile, microwave the cream for 45 seconds, taking care not to let it boil.

7. 7

   Dry and mash

   Return the potatoes to the pot and stir over low heat for 1 minute to dry them further. Add the melted butter, then roughly mash with a potato masher, pressing it all the way to the bottom of the pot.

8. 8

   Whip and serve

   Add the warmed cream, white pepper, and the remaining tablespoon of salt. Use an electric hand mixer on low at first, then high for 30 seconds. Scrape down the sides and whip for another 10 seconds. Stop there to keep the potatoes fluffy rather than gluey. Transfer to a large, ideally warmed, bowl and serve.

What are whipped potatoes?

Whipped potatoes are a smooth, airy take on mashed potatoes, made by beating cooked potatoes with butter and cream. Potato mashes are familiar across many European and North American tables, and this version leans into a particularly fluffy texture.

Russet potatoes provide a dry, starchy base, while butter infused with leek and chives brings savoury flavour. A short, carefully timed whip helps make the potatoes light without turning them gummy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 5g protein, 35g carbs, 16g fat.

The potatoes provide most of the carbohydrates, while the butter and cream supply most of the fat; the dish has only a modest amount of protein. Pair a serving with a protein-rich main and vegetables to make a more balanced plate.

Why russet potatoes work

Starchy russets break down readily and make a fluffy mash. Cutting them into even pieces helps them cook at a similar pace; especially large potatoes should be cut into roughly 5 cm pieces.

Soaking the cut potatoes for 30 minutes helps remove loose surface starch. Drain them gently afterwards so the starch that has settled in the bowl stays behind.

Infusing the butter

Gentle heat: Let the butter bubble slowly with the optional leek and chives for about 10 minutes, without allowing the solids to brown. Leaving the mixture to steep off the heat for 20 minutes gives it more time to take on their flavour.

Straining: A fine sieve separates the flavoured butter from the solids. You can reserve those solids for stirring into the finished potatoes or save them for another use.

Getting the potatoes tender

Gentle simmer: After bringing the water to a boil, reduce the heat so it bubbles steadily but does not roil. A vigorous boil can knock the pieces about as they cook.

Doneness: Cook for 25–35 minutes, using the internal temperature of 96°C and the feel of a thermometer probe as cues. It should meet barely any resistance when the potatoes are ready.

Keeping the mash fluffy

Drying: After draining and rinsing with hot water, return the potatoes to the pot for 1 minute over low heat. This helps drive off excess moisture before you add the butter and cream.

Brief whipping: Mash roughly first, then use the mixer for 30 seconds on high and just 10 seconds more after scraping the sides. Longer whipping can make the potatoes gluey, so stop once they are smooth and fluffy.

Serving the potatoes

A warmed serving bowl helps keep the potatoes warm at the table. Serve them alongside roast meat, gravy, or a hearty vegetable dish.

Their richness suits sharper or fresher sides, such as dressed greens or roasted vegetables. Taste before serving and add more white pepper if you want a stronger pepper note.

Recipe notes & tips

• Cut the potatoes to a similar size so they cook evenly.
• Use fresh water for cooking and avoid stirring up the settled starch when draining the soaking water.
• Keep the simmer gentle rather than letting the pot boil vigorously.
• Warm the cream before adding it so it blends readily into the hot potatoes.
• Stop whipping as soon as the potatoes are smooth and fluffy.
• Warm the serving bowl beforehand to help the potatoes stay hot.

Variations

• Keep the leek out: Skip it for a simpler chive-infused butter.
• Save the solids: Stir the strained leek and chive solids into the finished potatoes for more texture.
• Use black pepper: Swap in freshly ground black pepper for a more pronounced pepper flavour.
• Add roasted garlic: Mash roasted garlic into the potatoes with the butter.
• Finish with herbs: Scatter extra chopped chives over the bowl just before serving.

Common mistakes to avoid

• Boiling too hard: A rolling boil can make the potatoes tumble around; reduce the heat to maintain a gentle simmer.
• Leaving excess moisture: The potatoes can turn loose if they are not drained and dried; give them the full minute over low heat.
• Adding cold cream: Cold cream can cool the potatoes; warm it for 45 seconds in the microwave without boiling.
• Overworking the mash: Too much mixing can make it gluey; follow the brief whipping times and stop promptly.
• Browning the butter solids: Browned leek or chives change the intended flavour; keep the infusion on low heat.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally, and loosen with a little warm cream if needed.

Frequently asked questions