Mashed or Whipped Potatoes

Portions: 25 Portion size: 5 oz (150 g)




9 lb

4 kg


6 oz

175 g


1 cup

250 mL

Light cream, hot

as needed

as needed

Milk, hot

to taste

to taste


to taste

to taste

White pepper

Per serving:

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


1. Peel and eye the potatoes and cut them into uniform sizes. Simmer in salted 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 pureed. 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.

Continue reading here: Variations

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