Whipped potatoes in a casserole dish

Decadent Whipped Potatoes Recipe

This whipped potatoes recipe might change your side dish landscape. We all have had mashed potatoes. I love ’em, to be honest.

But when we whipped (see what I did there?) these potatoes up we honestly didn’t realize that this might be the replacement for mashed potatoes going forward. They’re that good.

Whipped potatoes in a white casserole dish garnished with chopped chives.

Why You’ll Love This

When we say decadent, it’s really not an exaggeration. This dish has heavy cream, butter, egg yolks, and Pecorino Romano cheese in it. If you’re looking for a low-calorie dish, this isn’t one of them. They’re worth the cheat though, I promise.

Additionally, this dish makes a perfect side for almost any main course. This is to include a typical weekday meal or at the holiday table.

A tradition for me at the holidays always includes mashed potatoes. This year, these will be gracing our table.

How To Make Whipped Potatoes

The dish itself is not that complicated. With the exception of a few more ingredients and how it’s cooked, it comes together pretty quick.

Key Ingredients

  • Potatoes – For fluffy whipped potatoes we use a mix of Russet potatoes and Yukon Gold potatoes.
  • Liquids – Unsalted butter, heavy cream, and eggs.
  • Seasonings – Pecorino Romano cheese, kosher salt, and freshly ground black pepper.
Potatoes cubed in a pot.

Peel and dice all your potatoes into 1-inch pieces. Place them in a large pot and cover them with cold water. Add 1 tablespoon of kosher salt and bring it to a boil. Cook the potatoes for approximately 10 minutes or until fork-tender.

While the potatoes are boiling, melt the butter in a medium-sized saucepan over medium to medium-high heat. Cook the butter, stirring often until the butter begins to brown and become fragrant. This takes around 5 minutes.

Once lightly browned, remove the butter from the saucepan and place it into a bowl, and set aside.

Boiled potatoes with remaining ingredients around.

When the potatoes are ready, drain them and return to the pot or mixing bowl.

Potatoes blended with hand mixer.

Add 1/2 cup of the cream and blend until smooth with a hand mixer.

Whipped potatoes in a glass mixing bowl.

Add one egg yolk and beat into the potatoes. Once incorporated, add the other egg yolk and beat until combined well.

Slowly add the browned butter, discarding any burned bits, and continue to combine with a hand mixer.

Once the butter has been incorporated, add the Pecorino Romano cheese, 1/2 teaspoon of freshly ground black pepper, 2 teaspoons of kosher salt, and the remaining 1/2 cup of heavy cream and beat until smooth.

Whipped potatoes ready for the oven.

Transfer the whipped potatoes to a greased 3-quart baking dish and smooth with a spatula.

Put your oven on high broil and place the oven rack approximately 8 inches from the heat.

Broil the potatoes until the top is browned, approximately 5-6 minutes depending on your oven.

Whipped potatoes in a white casserole dish garnished with chopped chives.

Once browned, remove from oven and garnish with chopped chives and freshly ground black pepper.

Let me tell you. These whipped potatoes are amazing. I was not kidding that these are next level. The fragrance of these going through the house almost made me go feral.

Serving some whipped potatoes on a silver spoon.

Give these a try. I promise you won’t be disappointed. If you’re looking for another potato recipe, give our twice-baked potatoes a look. They’re super good, too!

What’s the difference between mashed and whipped potatoes?

Mashed potatoes have a little butter and some milk, typically mashed with a potato masher. Whipped potatoes are beaten with an electric mixer with lots of butter, heavy cream, and egg yolks.

How can I lighten these whipped potatoes with heavy cream?

Well, this is a very rich and decadent dish. If you must, you can try half and half instead of heavy cream. Maybe cut back on the butter a bit.

Storing Leftovers

Let the whipped mashed potatoes cool to room temperature, place in an air-tight container, and store in the refrigerator for up to 4 days.

Can you freeze whipped potatoes?

Yes! Let it come to room temperature, place it in a freezer-safe container or bag, and freeze for up to 2 months for best quality. When reheating you might need to add a little more butter or cream.

Other Side Dish Recipes

Serving some whipped potatoes

Decadent Whipped Potatoes Recipe

Take mashed potatoes up a level with this amazing whipped potatoes recipe. Incredible flavor with velvety smoothness. A perfect side!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: pecorino romano, potatoes
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8
Calories: 546kcal
Author: DSTR

Ingredients
 

  • 2 lbs Russet potatoes
  • 2 lbs Yukon Gold potatoes
  • 1 cup Butter unsalted
  • 1 cup Heavy cream divided
  • 2 Egg yolks
  • 1 cup Pecorino Romano cheese
  • 2 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1 tbsp Fresh chives chopped

Instructions

  • Peel and dice all your potatoes into 1 inch pieces
  • Place them in a large pot and cover them with water. Add 1 tablespoon of kosher salt and bring it to a boil. Cook the potatoes for approximately 10 minutes or until fork tender.
  • Melt the butter in a medium sized saucepan over medium to medium-high heat. Cook the butter, stirring often, until the butter begins to brown and become fragrant, around 5 minutes.
  • Once lightly browned, remove the butter from the saucepan and place it into a bowl and set aside.
  • When the potatoes are ready, drain them and return to the pot or mixing bowl.
  • Add 1/2 cup of the cream and blend until smooth with a hand mixer.
  • Add one egg yolk and beat into the potatoes. Once incorporated, add the other egg yolk and beat until combined well.
  • Slowly add the browned butter, discarding any burned bits, and continue to combine with hand mixer.
  • Add the Pecorino Romano cheese, 1/2 teaspoon of freshly ground black pepper, 2 teaspoons of kosher salt, and the remaining 1/2 cup of heavy cream and beat until smooth.
  • Transfer the potatoes to a greased 3 quart baking dish. Smooth with a spatula.
  • Put your oven on high broil and place the oven rack to approximately 8 inches from the heat.
  • Broil the potatoes until the top is browned, approximately 5-6 minutes depending on your oven.
  • Once browned, remove from oven and garnish with chopped chives and freshly ground black pepper.
  • Salt and pepper to taste and serve.

Nutrition

Calories: 546kcal | Carbohydrates: 42g | Protein: 10g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 960mg | Potassium: 998mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1284IU | Vitamin C: 29mg | Calcium: 195mg | Iron: 2mg

Share With Your Friends And Family!

Leave a Reply

Your email address will not be published.