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Friday, June 12, 2009

Whipped Potatoes

Creamy Whipped Potatoes

Inspiration: Nothing special really. I wanted to do something different because I generally will only eat plain mashed/whipped potatoes when I have some tasty gravy to pour over them. Still this is my basic recipe I use either for "as is" or as a jumping point for something with a little more pizazz.

*This recipe is technically for two though we did have a decent amount of leftovers.

- Two large Idaho potatoes
- 4 tablespoons of butter
- approx 1/2 cup of heavy cream
- Lots of Salt and Pepper

1. Peel and chop potatoes and then drop into a pot of boiling water. (Be sure to rinse the potatoes after peeling them)

2. Stir occasionally until potatoes are done. They are done when they are fork tender. The amount of time depends on how big or small you chopped them. 15 minutes for mine for example.

3. Drain potatoes and then place back in the hot pot for a few minutes.

4. Add two tablespoons of butter and using a masher - mash potatoes until most of the chunks are gone. **I do this first because its then easier to whip them and you don't have potato flying across the kitchen - true story.

5. Add about 1/3 of the cream and using a hand mixer (or beater you might call it) start to whip the potatoes. Slowly add more cream and butter until you get your desire consistency.

6. Add S&P to taste.
*Serve immediately or place on a warm burner to keep warm.

My thoughts on this dish: Its pretty standard and really simple but it comes out tasty. I prefer to use buttermilk instead of heavy cream but DB hates buttermilk.

Side note: If you use buttermilk and reduced fat cream cheese you can make a lower calorie mashed potato.

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