Whipped Potatoes

Preparation info

  • Difficulty


  • Four


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 4 large potatoes (about pounds)
  • Water to cover
  • Salt to taste
  • 2 tablespoons butter, cut into cubes
  • ½ cup hot milk
  • ¼ cup hot cream
  • freshly ground black pepper to taste


  1. Wash the potatoes and peel them, using a swivel-bladed paring knife. Drop them as they are peeled into cold water.

  2. Cut the peeled potatoes in quarters and place them in a large saucepan. Add water to cover. The water should be about one inch above the top of the potatoes. Add salt. Bring the potatoes to a boil and simmer until they are tender but not mushy. Put the hot potatoes through a food mill or potato ricer. While they are still hot, beat in the butter with a wooden spoon.

  3. Beat in the hot milk and cream, a little at a time. Add salt and pepper to taste and serve hot.