Mashed or Whipped Potatoes


U.S. Metric Ingredients
lb 2 kg Potatoes
3 oz 90 g Butter
½ cup 125 mL Light cream, hot
as needed as needed Milk, hot
to taste to taste Salt
to taste to taste White pepper



  1. Peel and eye the potatoes and cut them into uniform sizes. Simmer in water to cover until tender.
  2. Drain well and let the potatoes steam dry for a few minutes.
  3. Pass the potatoes through a food mill or ricer into the bowl of a mixer. Alternative method: Place potatoes in mixer with paddle attachment. Mix until well broken up. Replace paddle with whip and beat until well puréed. Do not overwhip, or potatoes will become pasty.
  4. Beat in butter, then cream.
  5. Add enough hot milk to bring potatoes to proper consistency. They should be soft and moist, but firm enough to hold their shape, not runny.
  6. Add salt and white pepper to taste.
  7. If desired, whip briefly at high speed until potatoes are light and fluffy. Do not overwhip.

Per serving: Calories, 190; Protein, 3 g; Fat, 8 g (36% cal.); Cholesterol, 20 mg; Carbohydrates, 29 g; Fiber, 3g; Sodium, 65 mg.


Garlic Mashed Potatoes

Method 1: Simmer 3–4 whole, peeled cloves of garlic with the potatoes. Purée the garlic and the potatoes together.

Method 2: Purée 1 head roasted garlic and mix into the potatoes before adding cream.

Ancho Mashed Potatoes

Add Ancho Sauce to taste to whipped potatoes before adding milk. Reduce the quantity of milk as necessary to achieve the proper consistency.