Whipped mashed potatoes are such a perfect side dish for fall and winter. By whipping the potatoes, you not only get a super light and fluffy texture, but you don't have to mash them! That's a win-win in my book.

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Who doesn’t love homemade mashed potatoes?

It’s so easy to make. Step away from the instant mashed potatoes!!! Homemade mashed potatoes are so easy to make and so delicious.

It’s so much better than boxed. Seriously! Stop making boxed mashed potatoes and start making this garlic whipped mashed potatoes recipe.

How do you fluff up mashed potatoes?

If you want your potatoes fluffier, chances are your potatoes aren't cooked fully. Simply add some hot milk/cream and whip that into your potatoes.

Ingredients needed.

Potatoes. This recipe used 11 russet potatoes, which is roughly 4 lbs, or about half the 10 lb bag.

Garlic. To keep things easy I used granulated garlic as opposed to dirtying another pan or dish to cook fresh garlic. Don't judge! It's just as good.

Milk. You can use milk or cream, I used 1% milk for this recipe because it's what I had in the fridge.

Butter. Make sure your butter is room temp. I add butter at the very end to make is extra creamy.

Parmesan Cheese. I use fake parmesan for this recipe, which adds the perfect salty cheesy flavor to go with the garlic.

Is milk or whipping cream better for mashed potatoes?

If you want super decadent, creamy, and rich mashed potatoes, I recommend using whipping cream (also known as heavy cream.)

How to make the best whipped mashed potatoes.

1. Peel your potatoes and cut them into quarters.
2. Bring a pot of water to a boil, and carefully place your potatoes in the water.
3. Let your potatoes cook for about 15 - 20 minutes, or until you can easily pierce them with a fork or knife.
4. Drain the potatoes and add to your mixing bowl.
5. Add 1 tbsp of granulated garlic, ½ tbsp salt and 1 cup of milk or heavy cream.
6. Using either a stand or hand mixer, whip your potatoes until smooth.
7. Add 3 tbsp of cold butter, cut into ½ tbsp chunks, and ½ cup parmesan cheese.
8. Fold in the butter and the cheese using a wooden spoon or spatula.
9. Add pepper and any additional salt you desire.
10. Serve immediately and enjoy!

What is the difference between whipped potatoes and mashed potatoes?

Whipped potatoes are much smoother and creamy. They have a mousse-like texture from using a mixer to whip them. Mashed potatoes are chunkier since you are using a potato masher to mash them.

Can mashed potatoes be over-whipped? 

Yes, they can! Over-whipped potatoes can turn into this glue-like texture. To combat this, make sure you stop whipping your potatoes as soon as they reach that smooth consistency.

Can you make this ahead of time?

Absolutely! To reheat the potatoes, place them in a microwave-safe bowl and add an additional 4 tbsp of milk or cream. Microwave for 1 minute at a time, stirring in between each minute to make sure they are evenly heated.

Tips for making the best garlic-whipped mashed potatoes

It's all about the potato.

Russet Potatoes. That's what potato I used for this recipe. They are a high-starch potato which gives you a fluffier texture.

Yukon Gold Potatoes. These potatoes are naturally creamy in texture, so they'll give you a really rich, dense, and creamy mash.

Use room temp or even warm butter and cream.

You want to make sure your potatoes are staying hot throughout the cooking process, so you want to use warm milk/cream and room temp butter.

How to store and reheat

Store your leftover (or make-ahead) mashed potatoes in an air-tight/microwave or oven-safe container. When you want to reheat them, simply add 4 tbsp of milk or cream and microwave them for 1 minute at a time. Stirring in between each minute. If you think you need more milk/cream, add 1 tbsp at a time.

Here are some helpful Amazon home finds you may want for this recipe

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Want some more fall and winter side dish recipes?

• Air Fryer Garlic Bread
• Oven Roasted Acorn Squash
• Honey Sriracha Brussels Sprouts in the Air Fryer
• Upgraded Box Stuffing