Decadent Whipped Potatoes Recipe
Take mashed potatoes up a level with this amazing whipped potatoes recipe. Incredible flavor with velvety smoothness. A perfect side!
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.
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.
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.
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 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.
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.
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.
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!
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.
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.
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.
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
- Potatoes Au Gratin With Gruyere
- Basmati Rice Risotto
- Creamy Herb Potatoes Gratin
- Loaded Cauliflower Mash Casserole
- Roasted Fingerling Potatoes
Decadent Whipped Potatoes Recipe
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.