Herbed Mashed Potatoes Recipe-Confident in the Kitchen-Jean Miller

Herbed Whipped Potatoes

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Herbed Whipped Potatoes is a labor of love. Our daughter, Jessi, absolutely loves mashed potatoes, and so in June of 2006, she and I set out to create the mashed potatoes of our dreams. She wanted rich, flavorful, indulgent potatoes… I wanted potatoes that managed to taste indulgent without all the remorse. We must have succeeded because after we whipped them up for my mother-in-law, she exclaimed… “Oh Jean, these are decadent!”

Herbed Whipped Potatoes Recipe

  • Servings: 10
  • Calories per: 239
  • Active Time: 15 min
  • Total Time: 1 hr 30 min
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
  • Parchment paper
Line a half sheet pan; set aside. Center a rack in the oven; preheat to 400°F Convection (verify with an oven thermometer). Meanwhile… Internal oven thermostats are often improperly calibrated.
  • 4 ½ pounds Russet potatoes, each deeply pierced 7-8 times with a pairing knife
Space potatoes a few inches apart on the half sheet pan; bake until flesh tests tender when pierced with a fork (~45 minutes). Alternatively, microwave on high power until flesh tests tender (20-25 minutes, depending on the microwave). Transfer to a wire rack to cool enough to handle (~15 minutes). Russets whip easily and produce a fluffy texture. Piercing prevents a steam burst. Cooling with skins intact reduces dehydration.
  • 3 tablespoons butter, unsalted, cut into 3-4 pieces
Add butter to a 4-quart deep-sided bowl; move the bowl to a scale. Cut each potato in half; push, cut sides down, through a potato ricer, discarding the skins left behind. Stop when riced flesh measures 42 ounces. A potato ricer eliminates potato lumps, reducing whipping time.
  • 1 ½ cups whole milk
  • 2 ounces (½ cup) Parmesan, grated
  • 2 teaspoons fine sea salt
  • 1 ½ teaspoons Italian herb mix
  • 1 ½ teaspoons black pepper, roughly ground
  • ¼ teaspoon garlic powder
In a 1-quart measuring cup, whisk all together. Add to potatoes and blend with an electric mixer. To prevent spattering, start on low and move slowly up to high until potatoes are moist and fluffy. An exact ratio of potato flesh to milk produces perfectly fluffed potatoes every time. Cheese lightens the potato texture as it bakes, as well as adding great flavor.
  • 3 scallions, sliced to ⅛ inch on the diagonal
With a silicone spatula, fold into potatoes, reserving 2 tablespoons onion slices for the garnish. Scrape into a single 2-quart oven-safe dish, or divide between individual ramekins. If using the smaller dishes, space on a sturdy sheet pan to simplify insertion and removal from the oven. Onions add flavor and moisture to the potatoes.
  • Cracked black pepper
Reduce oven to 350°F; bake uncovered until heated through (~15 minutes). Just before serving, finish with pepper and reserved sliced onions. Allow potatoes to remain uncovered until serving. Serve promptly. Covering traps moisture, making potatoes soggy instead of light.

Additional Testing Notes: For the potatoes, if the oven method is preferred, evenly pierce each 7-8 times with a sharp knife. Space a few inches apart on a parchment lined half sheet pan; bake at 400°F until flesh tests tender when pierced with a skewer (45-50 minutes).

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