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Unbelievably creamy and smooth, these rich whipped potatoes are the ultimate in comfort food. Perfect as a side dish for the holiday season or any weeknight dinner and made with just a handful of ingredients, this recipe is super easy to make and incredibly delicious!

Overhead view of a bowl of whipped mashed potatoes topped with a drizzle of melted butter and a pat of solid butter.

What Makes This Recipe So Good

These whipped potatoes have a texture that’s out of this world! Soft, boiled potatoes mixed with butter and cream cheese create this smooth, fluffy, creamy potato side dish that’s melt-in-your-mouth delicious!
We love serving these potatoes as part of our holiday spread since they go so incredibly well with a grilled turkey, a glob of cranberry sauce, a scoop of green beans, a helping of candied carrots, and a slice of cornbread. They’re quick and simple enough to whip up (pun intended) for your average weeknight dinners, too! You only need 5 ingredients plus a little salt and pepper, and in about 30 minutes you’ll be digging in to perfect whipped potatoes.

Chef’s Tips

Yukon gold and russet potatoes are the absolute best options for this recipe, hands down. Other types, like red potatoes, are too waxy and won’t give you the right consistency. Another tip for the perfect consistency? Make sure the potatoes are completely peeled before you get started. The skin won’t whip up like the rest of the potato, leaving awkward chunks and lumps in an otherwise dreamy side dish.
It’s easy to get carried away with the mixer since you’re not really doing any of the actual mashing, but be careful not to overdo it. Over-whipped potatoes can become gummy or gluey rather than creamy and smooth. It’s hard to walk that back, but you could turn them into mashed potato pancakes in a pinch!
If you’re not serving your whipped potatoes right away, you’ve got a couple of options for keeping them warm. Keep in mind, though, that they’re best served fresh! Option one is to transfer them to a casserole dish or a similar deep-sided, oven-safe pan. Cover the dish with foil and place it in an oven set to a very low temperature (around 200°F or so) until you’re ready to serve them. The other option is transfer them to a slow cooker set to the “Keep Warm” setting. Whichever warming method you use, give the potatoes a good stir before right before you serve them.

Close-up, slightly angled view of a large bowl holding whipped potatoes topped with butter. The left side of the bowl is out of frame.

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5 from 1 vote

Whipped Potatoes

Prep: 20

Cook: 15

Total: 35

This simple recipe for rich whipped potatoes takes boiled potatoes and mixes them with butter, milk, and cream cheese for an incredible alternative to mashed potatoes.

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8 servings

Ingredients

▢ 3 pounds Yukon gold potatoes or russet potatoes; washed, peeled, cubed
▢ cold water enough to cover potatoes
▢ 1 large pinch salt plus more to taste
▢ 1 cup milk of choice at or near room temperature
▢ ½ cup cream cheese at room temperature, cut into small pieces
▢ ¼ cup butter at room temperature, cut into small pieces
▢ freshly cracked black pepper to taste

Equipment

Large pot
Fork
Colander or fine mesh sieve
Large mixing bowl or bowl for stand mixer
Hand mixer or stand mixer, with whisk attachment
Small saucepan
whisk

Instructions

Place cubed potatoes in large pot. Cover potatoes with enough water that waterline sits approximately 1" above top of potatoes. Sprinkle 1 large pinch salt into water.
Heat pot over medium-high heat. Once water begins to boil, reduce heat to low. Simmer, uncovered, 10 to 15 minutes or until potatoes can be easily pierced with tines of fork.
Remove pot from heat. Carefully pour water and potatoes into colander to drain, then transfer potatoes to mixing bowl.
Use hand or stand mixer on low speed to break up boiled potatoes, mixing until potatoes are roughly mashed. Set bowl aside.
Heat small saucepan over medium heat. When pan is hot, add milk and simmer, whisking occasionally, until milk is hot but not boiling, approximately 2 to 3 minutes.
When milk is hot, carefully pour milk into mixing bowl with potatoes. Mix together milk and potatoes on medium-low speed until mixture is smooth.
Once potato mixture is smooth, add cream cheese and butter pieces to mixing bowl. Continue whisking on medium-low speed until potato mixture is light and fluffy and ingredients are fully combined.
Taste potatoes and mix in salt and pepper as needed. Transfer whipped potatoes to serving dish. Serve warm.

Notes

Potatoes must be completely peeled for best results and smoothest consistency.
Make it Dairy Free: Use dairy-free milk, cream cheese, and butter.

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Creamy Whipped Potatoes

What Makes This Recipe So Good

Chef’s Tips

More Recipes For Potato Lovers