These whipped potatoes are a perfect complement to any meal. I add a bit of room-temperature cream cheese and a tablespoon of sour cream without telling the family. They turn out perfect, fluffy, and very tasty.
Ingredients
- yellow potatoes, peeled and cut into 1/2-inch cubs: 5 pound
- butter at room temperature: 0.25 cup
- cream cheese at room temperature: 0.25 cup
- warm milk: 0.5 cup (or more if needed)
- sour cream: 1 Tbsp
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and transfer to a large bowl.
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Add butter and cream cheese to potatoes; beat with an electric mixer until butter is nearly melted. Add milk and sour cream; continue to beat until smooth. Season with salt and black pepper.
