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    Whipped Potatoes

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    potter_fan7
    The document provides a recipe for whipped potatoes. It details how to peel, steam, and whip russet potatoes with milk, butter, salt and pepper to create light and fluffy whipped potatoes. Russet potatoes are recommended due to their high starch content which causes the cells to separate and puff during cooking.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd

    Whipped Potatoes

    Uploaded by

    potter_fan7
    7 views1 page
    The document provides a recipe for whipped potatoes. It details how to peel, steam, and whip russet potatoes with milk, butter, salt and pepper to create light and fluffy whipped potatoes. Russet potatoes are recommended due to their high starch content which causes the cells to separate and puff during cooking.

    Original Description:

    Recipe for Whipped Potatoes

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    © Attribution Non-Commercial (BY-NC)

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    The document provides a recipe for whipped potatoes. It details how to peel, steam, and whip russet potatoes with milk, butter, salt and pepper to create light and fluffy whipped potatoes. Russet potatoes are recommended due to their high starch content which causes the cells to separate and puff during cooking.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    7 views1 page

    Whipped Potatoes

    Uploaded by

    potter_fan7
    The document provides a recipe for whipped potatoes. It details how to peel, steam, and whip russet potatoes with milk, butter, salt and pepper to create light and fluffy whipped potatoes. Russet potatoes are recommended due to their high starch content which causes the cells to separate and puff during cooking.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Whipped Potatoes

    October/November 2010 WHY THIS RECIPE WORKS: High-starch russet potatoes made for superior Whipped Potatoes compared with Yukon Gold or red potatoes because their high starch content causes the cells to separate and puff when cooked. Boiling the potatoes added extra water, resulting in a flatter finished dish. We found that the best technique was to rinse excess starch from the raw potatoes, steam them, and finish the steamed potatoes on the stovetop. This process made them fluffier and better able to absorb butter and milk. Serves 8 to 10 If your steamer basket has short legs (under 1 3/4 inches), the potatoes will sit in water as they cook and get wet. To prevent this, use balls of aluminum foil as steamer basket stilts. A stand mixer fitted with a whisk attachment yields the smoothest potatoes, but a hand mixer may be used as well.

    INGREDIENTS
    4pounds russet potatoes, peeled and cut into 1-inch pieces 1 1/2cups whole milk 8tablespoons (1 stick) unsalted butter, cut into pieces 2teaspoons salt 1/2teaspoon pepper

    INSTRUCTIONS
    1. COOK POTATOES Place cut potatoes in colander. Rinse under cold water until water runs clear, about 1 minute. Drain potatoes. Fill Dutch oven with 1 inch water. Bring water to boil. Place steamer basket in Dutch oven and fill with potatoes. Reduce heat to medium and cook, covered, until potatoes are tender, 20 to 25 minutes. 2. WARM DAIRY Heat milk, butter, salt, and pepper in small saucepan over medium-low heat, whisking until smooth, about 3 minutes; cover and keep warm. 3. WHIP POTATOES Pour contents of Dutch oven into colander and return potatoes to dry pot. Stir over low heat until potatoes are thoroughly dried, about 1 minute. In bowl of stand mixer fitted with whisk attachment, break potatoes into small pieces on low speed, about 30 seconds. Add milk mixture in steady stream until incorporated. Increase speed to high and whip until potatoes are light and fluffy and no lumps remain, about 2 minutes. Serve.

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