Decadent Whipped Potatoes Recipe

Whipped potatoes in a casserole dish

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

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.

Ingredients Needed

  • Russet potatoes
  • Yukon Gold potatoes
  • Butter
  • Heavy cream
  • Egg yolks
  • Pecorino Romano cheese
  • Kosher salt
  • Freshly ground black pepper
  • Fresh chives
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 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 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

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 potatoes to a greased 3-quart baking dish and 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.

Whipped potatoes ready to be served

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

Let me tell you. These 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

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!

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Serving some whipped potatoes
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Decadent Whipped Potatoes Recipe

Take mashed potatoes up a level with this amazing whipped potatoes recipe. Incredible flavor with velvety smoothness. A perfect side!
Prep Time15 mins
Cook Time20 mins
Course: Side Dish
Cuisine: American
Keyword: pecorino romano, potatoes
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

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