SMALL BATCH WHIPPED POTATOES
These classic, creamy mashed potatoes are portioned perfectly for when you don’t need a large batch.
Makes: 8 Servings
Total time:
Filling Ingredients:
- 2 pounds Yukon Gold or Russet Potatoes
- 1 cup milk
- 1¼ cup heavy cream (you can do all milk if desired)
- 6 Tablespoons Butter or butter substitute
- 1Salt and pepper to taste
Tools:
- Peeler
- 4-6 quart stock pot
- Hand Mixer (or stand mixer with the whisk attachment)
- Measuring cups
Instructions:
- Peel your potatoes and rinse. Place in large stock pot and add enough cold water to cover the potatoes. If your potatoes are large, cut in half before placing them in the pot. Bring water to a boil, cover, and cook for about 20-25 minutes, or until a fork easily pierces the potatoes.
- Drain the water and keep potatoes in the pot. (if you plan to use a stand mixer, transfer them into the mixers bowl). Break up the cooked potatoes using the mixer beaters, without turning it on. Add your milk, beat for about 30 seconds or until incorporated, then add butter, seasonings and whip until smooth. Make sure not to overwhip, which can cause them to become gummy.
- Top with chives, parsley, butter, or whatever you like! Eat alone, as a side, or use to top our cottage pie!
Notes:
- You can swap milk and cream with a dairy free version; plain unsweetened almond milk works well. Likewise, you can use a plant-based butter substitute.
- I like to add salt and pepper based on taste, your butter might be more or less salty than mine, so taste as you season.
- If you do not have heavy cream, just use all milk.
Allergen Warning: Contains dairy
