Mashed Potato Cloud
photo by Chef PotPie
- Ready In:
- 7 lbs russet potatoes
- 6 garlic cloves, peeled
- 6 tablespoons butter, cut into small chunks
- 3⁄4 - 1 cup whipping cream, heated until steaming
- white pepper
- In an 8 to 10-quart pan over high heat, bring 1 1/2 quarts of water to a boil.
- Peel potatoes and cut into 1-inch chunks.
- Add potatoes and garlic to boiling water; cover and return to a boil, then reduce heat to medium and simmer until potatoes mash easily, 12 to 15 minutes.
- Drain and pour into the bowl of heavy-duty-electric mixer fitted with a wire whisk, or return to pan.
- Add butter and 1/2 cup cream. Beat with electric mixer on medium speed, or by hand with a heavy-duty whisk, just until smooth.
- If mixture is stiffer than you like, beat in more cream until potatoes reach desired consistency.
- Add salt and pepper to taste. Scrape into serving bowl.
Questions & Replies
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We LOVE whipped taters! I usually just mash them for the sake of time, so it was special to serve them whipped, and they were delicious. So creamy and fluffy, and the garlic was subtle enough for those who are not garlic-crazed. (We are crazed, so next time I will add even more!) Yummy and super easy, thanks, CaliforniaJan, I will make these often. ZWT9
Very good! I adapted this to baked potatoes for 2 by microwaving pressed garlic in little water to simulate it cooking with the potatoes, draining and adding it to melted butter and heated cream and then smooshing it all into our bakers - tasty! Made for ZWT6 by one of the Unrulies Under the Influence
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