5 Pounds Potatoes
4 Cups Water
1 1/2 Tsp Salt
3/4 Tsp Pepper
1 1/4 Sticks Butter
1 1/2 Cups Half and Half
1. Remove butter from refrigerator to soften.
2. Place water and potatoes into large spaghetti cooker. After water comes to a boil reduce heat to medium and cook 20 minutes or until tender.
3. Place warm potatoes in mixing bowl. Beat on low speed with electric beater until lumps disappear.
4. Add softened butter, salt and pepper. Change from the beater attachment to the whipping attachment. Whip at medium speed for 1 minute.
5. Slowly add half and half. Increase speed to high. Add additional salt and pepper to taste and additional half and half as necessary to create a light, fluffy, flavorful mixture.
The secret to light, fluffy, flavorful whipped potatoes begins with steaming the potatoes.
Boiling the potatoes will greatly diminish the delicate flavor and often leads to overcooked gummy potatoes.
Throw away your potato masher and pull our your electric stand mixer instead. Using the beater attachment first breaks up the potatoes into find granules. Switching to the whipping attachment transforms the potatoes and results in light, fluffy, cloud-like potatoes.
Adding the butter and half and half before the potatoes have been reduced to sand will prevent the potatoes from reaching their full creaminess and will tend to make the potatoes gummy.