Quick Mashed Potatoes in Kitchenaid Mixer
Making mashed potatoes in the Kitchenaid mixer will change your life. They're quick, easy and consistently delicious! Add this vegetarian and gluten-free side dish to your holiday tables this year, doubling or tripling the recipe as needed!
Equipment
- 1 Kitchenaid Mixer
Ingredients
- 3 cups potatoes, cut into ¾ inch chunks aprox 5-6 small red potatoes
- 2 tbsp butter vegan for DF + V
- 2 tbsp cream cheese vegan for DF + V
- ⅓ cup plain oat milk or any other plain milk
- ¼ cup parmesan vegan for DF + V
- 1 tsp salt
- ½ tsp pepper
- Chives for topping (optional)
- 3 cups Water + 1 tsp salt for boiling
Instructions
- Bring a saucepan to with water and 1 tsp of salt to a boil.
- While waiting for the water to boil, cut the potatoes into ¾ inch chunks.
- Once the water in boiling, add the potatoes and boil until you are able to easily pierce them with a fork.***
- Thoroughly drain the potatoes in a strainer, ensuring most of the water is remove, then place them directly in the kitchen aid mixing bowl.
- Directly add the butter, cream cheese, milk, salt, pepper and optional chives into the mixing bowl with the boiled potatoes.
- Using the kitchenaid Flat Blade Paddle (you may also use the one with the scrapper), begin mixing the potatoes on medium speed for approx 1 minute, until they are fluffy and smooth.
- Scoop them directly out of the mixer bowl and serve!
Notes
*If you are boiling softer potatoes, you may be able to pierce them with a fork before they are ready, so I suggest removing a potato chunk and attempting to mash it with a fork to ensure it is fully soft and ready.
I like to use red skin potatoes or dutch cream potatoes for this recipe, but any will work. Please note, depending on the hardness of your potato, it may need more time to boil.
Time Saving Hacks: Boil the potato chunks ahead of time and place them in the fridge for up to 12 hours. Then, when you are ready to make the mash potatoes, place the boiled potato chunks in the microwave for 60-90 seconds, adding a damp paper towel over the mashed potatoes to ensure they do not dry out. Once they are hot, place them into the kitchen aid mixer with the rest of the ingredients + mix. Handle carefully!
Storage: Store these mashed potatoes in an airtight container in the refrigerator for up to 3 days. When reheating, add a damp paper towel over the mashed potatoes to ensure they do not dry out.
Trouble Shooting: If your potatoes seem gluey like in texture, it may be because of too much water in your potatoes after draining - they will taste delish still but if you want to fix the texture simply add extra potatoes ½ cup or if you're short on time drizzle 1 tbsp of melted butter and mix
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