Whipped Potatoes
These light and fluffy potatoes are the best side for a roast dinner. Easy to make ahead of time and reheat like a dream.
Ingredients
Whipped Potatoes
- 1000 g Russet or Yukon gold potatoes
- ¾ cup warm milk
- ¼ cup melted salted butter
- salt and pepper to taste
Loaded Potato Casserole
- 875g 3 cups whipped potatoes
- ½ cup sour cream
- ½ large onion diced and caramelized
- 5 strips of crispy bacon crumbled
- ¾ cup shredded cheddar cheese
Potato Salad
- 600 g whipped potato
- ½ cup shredded carrot
- ¼ cup each diced celery, onion, and dill pickles
- ¼ cup mayonnaise
- ½ tbsp mustard
- ½ tsp dried dill
- 2 hard boiled eggs
- salt and pepper to taste
Instructions
Whipped Potatoes
- Peel and cut the potato into even sized pieces. We typically cut the russet potatoes into 6 pieces and the Yukon gold into 4 pieces depending on their size. You don’t want the potatoes too large, the larger they are the longer they take to cook and the more water they will take on. Too small and your potatoes may disappear.
- Place your potatoes into a pot and cover with cold water one inch above the potatoes. Add ½ tsp of salt to the water to flavour it.
- Bring to a soft boil for approximately 20 minutes. They are done when a knife easily pierces the potatoes.
- Drain the potatoes and return them to the pot. Place the pot back over the heat to evaporate any excess moisture.
- Around 15 years ago we started using a ricer when making our whipped potatoes. For years we would put whole chunks of the potato into the ricer until Mom discovered a tip. You should mash your potatoes first and then put them through the ricer making it a noticeably easier task. If you do not have a ricer then make sure you take your time and thoroughly mash those potatoes to remove lumps.
- Before adding the liquid to the potatoes make sure you warm the milk and melt the butter. Adding cold butter and milk will result in a gummy texture.
- Add a little liquid at a time when beating the potatoes. They should be light and fluffy, if you add too much liquid, they will turn soupy.
- Taste the potatoes once more to make sure you have enough salt and pepper. We like to use black pepper but if you want the potatoes to remain white try using white pepper instead.
Loaded Potato Casserole
- Mix the ingredients together holding back ¼ cup of the shredded cheese.
- Place the mixture into a casserole dish and sprinkle the remaining cheese on top.
- Bake in a 350°F oven until the cheese is melted and the potatoes are warmed through.
Potato Salad
- Grate the carrot and dice celery, onion, dill pickles and one hardboiled egg.
- Slice second hardboiled egg for garnish, set aside.
- Combine all ingredients in a bowl.
- Add to serving dish, place the sliced hardboiled eggs on top and sprinkle with paprika if desired.