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Mashed Potatoes

Never have a lumpy mashed potato again! Create this creamy crowd favorite in your blender for an easy side dish.

  • Total Time41 Minutes
  • Yield
    12 servings
  • DifficultyIntermediate
whipped and creamy mashed potatoes in a grey bowl with chives on top

Dietary Interests

Gluten-Free, Vegetarian
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Submitted by

Vitamix

Ingredients

  • 2 pound 820 g russet potatoes, peeled, quartered
  • 1 cup 240 ml {Oat Milk} [or whole milk]
  • ⅔ cup 150 g unsalted butter
  • 2 teaspoons salt, optional
  • 2 pound 820 g russet potatoes, peeled, quartered
  • 1 cup 240 ml {Oat Milk} [or whole milk]
  • ⅔ cup 150 g unsalted butter
  • 2 teaspoons salt, optional
  • 2 pound 820 g russet potatoes, peeled, quartered
  • 1 cup 240 ml {Oat Milk} [or whole milk]
  • ⅔ cup 150 g unsalted butter
  • 2 teaspoons salt, optional

Directions

    1. Place the potatoes in a large pot and cover with cold water and place over medium heat.  Simmer until fork tender, about an half hour (do not boil, or the potatoes will fall apart and get water logged).
    2. While the potatoes are cooking, combine the butter, milk and 2 teaspoon (10g) of salt in a small saucepan and bring to a simmer over medium heat.  Cook until the butter is completely melted, then set aside.
    3. Once the potatoes are fork tender, strain and place back into the large pot.  Place back on stovetop over low heat and cook again for 1 to 2 minutes (this will help to release any extra moisture in the potatoes from the cooking process).
    4. Place the warm milk mixture then the potatoes into the Vitamix container and secure the lid.  Select Variable 3 and begin to pulse.  Remove the lid plug and insert the tamper, using it to push ingredients down into the blades.  Pulse 18-20 times, or until the mixture is smooth (be careful not to over mix, or the potatoes will get gummy and starchy). Serve warm.
    1. Place the potatoes in a large pot and cover with cold water and place over medium heat.  Simmer until fork tender, about an half hour (do not boil, or the potatoes will fall apart and get water logged).
    2. While the potatoes are cooking, combine the butter, milk and 2 teaspoon (10g) of salt in a small saucepan and bring to a simmer over medium heat.  Cook until the butter is completely melted, then set aside.
    3. Once the potatoes are fork tender, strain and place back into the large pot.  Place back on stovetop over low heat and cook again for 1 to 2 minutes (this will help to release any extra moisture in the potatoes from the cooking process).
    4. Place 1/2 of the warm milk mixture then 1/2 of the potatoes into the Vitamix container and secure the lid.  Select Variable 3 and begin to pulse.  Remove the lid plug and insert the tamper, using it to push ingredients down into the blades.  Pulse 18-20 times, or until the mixture is smooth (be careful not to over mix, or the potatoes will get gummy and starchy. Repeat for the remaining ingredients.Serve warm.
    1. Place the potatoes in a large pot and cover with cold water and place over medium heat.  Simmer until fork tender, about an half hour (do not boil, or the potatoes will fall apart and get water logged).
    2. While the potatoes are cooking, combine the butter, milk and 2 teaspoon (10g) of salt in a small saucepan and bring to a simmer over medium heat.  Cook until the butter is completely melted, then set aside.
    3. Once the potatoes are fork tender, strain and place back into the large pot.  Place back on stovetop over low heat and cook again for 1 to 2 minutes (this will help to release any extra moisture in the potatoes from the cooking process).
    4. Place 1/2 of the warm milk mixture then 1/2 of the potatoes into the Vitamix container and secure the lid.  Select Variable 3 and begin to pulse.  Remove the lid plug and insert the tamper, using it to push ingredients down into the blades.  Pulse 18-20 times, or until the mixture is smooth (be careful not to over mix, or the potatoes will get gummy and starchy. Repeat for the remaining ingredients.Serve warm.
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Nutrition

1 serving (102 g)
Calories 160
Total Fat 11g
Total Carbohydrate 15g
Dietary Fiber 1g
Sugars 2g
Protein 2g
Sodium 490g
Saturated Fat 7g

Chef's Note

  • Make sure you used russet (Idaho) potatoes for this recipe.  These potatoes are mealy and will blend easier and not create as gummy of a potato as waxy potatoes will.  Examples of waxy potatoes are Yukon gold and red potatoes. A simple trick to hold mashed potatoes is to place them in cling wrap and seal them tightly, holding them in a warm place until ready to serve.
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