Classic mashed potatoes are made impossibly creamy using the whip attachment on your mixer! These browned butter garlic whipped potatoes will quickly become a side dish staple on your table.
I’ve never met a mashed potato that I didn’t like but these whipped potatoes? They have me rethinking my entire relationship with potatoes.
As in whipped potatoes are coming out on top of the potato list. The potato list of course being the ranking of all the ways one can enjoy a potato.
See ya later, tater tots. Whipped potatoes have settled themselves permanently at the top.
If you’ve never tried whipping your potatoes before, you’re in for a real treat! I actually think these are much easier to make than standard mashed potatoes because the mixer does all the work for you.
Work being whipping these potatoes up into the rich and creamy dream that they are.
These Mashed Potatoes feature…
- A creamy, fluffy texture
- Rich and nutty garlic browned butter
- Ready in minutes with only 5 ingredients
Making the Mashed Potatoes
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Potatoes
- Unsalted butter
- Garlic
- 2% or skim milk
- Nutmeg
Choosing Your Potatoes
I recommend using Yukon gold potatoes for this recipe. I found that this type of potato is best suited for whipped potatoes because they always yield a fluffy, creamy texture.
Feel free to experiment with other potatoes such as russets or red potatoes with this recipe, but be aware that the texture will be different.
Tips for Perfect Whipped Potatoes
- Cut potatoes in uniform size – I recommend uniform 2-inch cubes so the potatoes cook evenly.
- Dry potatoes out over medium heat – once the potatoes are drained, add them back to the pot and cook over medium heat to dry them out a bit. This helps them whip up fluffy.
- Brown butter over medium heat – swirl butter around in a pan over medium heat until a deep golden brown.
- Cook garlic in butter – be careful to cook only until the garlic is fragrant so it doesn’t overcook and become bitter.
- Warm milk – this will help keep the potatoes warm. Heat the milk over low on stovetop or 30 seconds in microwave.
- Add milk until creamy – fold in just enough milk to achieve your preferred level of creaminess.
Recipe Variations
Try these ideas for a different twist on these potatoes.
- Add cheese – try adding 1/2 cup grated Parmesan, asiago, or cheddar to warm potatoes.
- Add fresh herbs – try adding fresh chives, thyme, sage, or parsley.
How to Keep Potatoes Warm for Serving
Once these whipped potatoes are made up they may be kept on the ‘warm’ setting in a slow cooker for up to 4 hours. This is especially handy if you’re serving them for holiday dinners!
There’s no law anywhere that says you can’t make a meal solely out of these potatoes, friends. Between all that wonderful garlicky brown butter goodness and the creamy whipped texture, they get the job done.
I honestly never make my mashed potatoes any other way anymore. I promise that once you try these you’ll understand!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.
More ways to enjoy potatoes!
- Broccoli Cheddar Baked Potatoes
- Lemon Dill Smashed Fingerling Potatoes
- Pan Fried Potatoes with Caramelized Onions
Browned Butter Garlic Whipped Mashed Potatoes
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Ingredients
- 3 lbs Yukon gold potatoes, peeled and cut into 2-inch cubes
- 6 tablespoons unsalted butter
- 4 medium cloves garlic, minced
- 3/4 to 1 cup 2% or skim milk, warmed
- Pinch ground nutmeg
- Salt and pepper to taste
Instructions
- Place potatoes in a medium pot and cover with water. Bring to a boil over medium-high heat, then reduce heat to low, cover pot, and allow potatoes to simmer 10-15 minutes until tender.
- Drain potatoes and transfer back to pot. Toss potatoes over medium heat, smashing with a wooden spoon for 3-5 minutes to dry potatoes out. Remove from heat and cover potatoes to keep warm.
- Melt butter in a medium saucepan over medium heat, swirling pan 3-5 minutes until butter is a deep golden brown. Add garlic and cook 1 minute until fragrant.
- Pour browned butter, 3/4 cup milk, a pinch of nutmeg, and salt and pepper to taste over potatoes. Use a handheld electric mixer to whip potatoes on high speed until smooth and creamy, adding an additional splash of milk as needed. Season potatoes with additional salt and pepper to taste as needed and serve warm. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 10/28/25.
Gayle @ Pumpkin 'N Spice says
I’ve never used the whip attachment to make mashed potatoes, but now I need to try it! And garlic is the name of my game, so these potatoes look SO good! I have to try these next time!
Sheri Reeves says
Are you sure you meant to say only 1 pound of potatoes for this recipe?
Sarah says
Thanks for catching that typo, Sheri! Corrected amount is 2 lbs.
Manali@CookWithManali says
they really look super creamy!
Kelly says
The sides are my favorite part of any holiday meal! I’ll gladly pile my plate with these gorgeous potatoes! They look SO perfect and creamy, Sarah! Love the nutmeg too!
Rachel @ Bakerita says
I’m all about the sides too, ESPECIALLY the mashed potatoes and these look so outrageously creamy and delicious! Using the whip attachment to make them super light and fluffy is the best idea. Swoon!
Jessica @ A Kitchen Addiction says
These potatoes look perfect! Love the hint of nutmeg!
aimee @ like mother like daughter says
Oh my goodness Sarah! These potatoes look like perfection! I love garlic mashed potatoes and these look so light and creamy! YUM!