This is the ultimate in mashed potatoes… even calling them mashed potatoes feels like it doesn’t quite do them justice! Chef-Approved Whipped Potatoes is a 5-star side dish that impresses and amazes right from the first bite. The golden potatoes are impossibly smooth and creamy, loaded with rich cream and butter. In fact, Chef-Approved Whipped Potatoes don’t really need anything else, because the richness of this potato perfection is more than tantalizing enough! This is cooking at its highest level!


  • 4 quarts cold water
  • 4 pounds Yukon Gold potatoes, washed and rinsed, peeled
  • 1 gallon whole milk
  • 4 ounces unsalted butter, melted
  • 1 tablespoon kosher salt


Step 1 –In a large, 8-quart container, add the cold water.

Step 2 –Using a mandoline, carefully slice the potatoes, as thinly as possible, directly into the water.

Step 3 –Cover the container and refrigerate the potatoes for at least 8 hours and up to overnight.

Step 4 –Drain the potatoes and rinse them with new, cold water.

Step 5 –Spin the potatoes dry with a salad spinner or pat them very dry using paper towels.

Step 6 –Transfer the potatoes to an 11-quart pot.

Step 7 –Cover the potatoes with the milk.

Step 8 –Place the pot over medium heat and bring the mixture to a simmer, about 35 minutes.

Step 9 –Reduce the heat to low and cook, uncovered, until the potatoes are fork-tender and beginning to fall apart, about 25-30 minutes.

Step 10 –Reserve 1 cup of the cooking milk.

Step 11 –Using a colander, drain the potatoes and then return them to the pot.

Step 12 –In a large bowl, press the potatoes through a ricer.

Also Read:  20-Minute Roasted Chicken & Veggies

Step 13 –In the same bowl, add the reserved hot milk, the butter, and the salt.

Step 14 –Using an electric hand mixer on low speed, whip the potatoes, until combined and smooth, about 15-30 seconds, being careful not to overmix.

Step 15 –Serve.