| Ingredients | Instructions |
|---|---|
| • 10 russet potatoes (60 count size) | 1. Prepare the Potatoes: Peel and rinse the potatoes, then place them in a large heavy‑bottom pot filled with cold water so that the water covers the potatoes by about 3 inches. 2. Bring to Boil: Turn the heat to high and bring the water to a boil. Once boiling, reduce the heat to medium to maintain a gentle boil without the potatoes bouncing around. 3. Cook: Cook the potatoes for approximately 50 minutes, checking at 40 minutes, until they are fork‑tender. |
| Cream Mixture: • 4 oz unsalted butter • 4 cups heavy cream • 1 tablespoon kosher salt • 2 teaspoons cayenne pepper sauce (Chef Greg’s homemade sauce) OR 1/4 teaspoon cayenne • 4 ounces Parmigiano Reggiano rind or roasted garlic (optional) • 5 tablespoons room temperature pesto, Fresh basil, pureed separately (if using) | 4. Flavor the Cream: In a separate pot (double boiler or heavy‑bottom pot on low heat), combine butter, heavy cream, kosher salt, and cayenne pepper sauce. 5. Heat Cream Mixture: Gently heat the mixture, being careful not to boil or scorch it. 6. Optional Flavors: For extra flavor, add Parmigiano Reggiano rind or roasted garlic. If using fresh basil, puree separately and add at the end to keep its vibrant color. |
| 3 ¾ cups (30 oz) cream mixture (plus more as needed) Make‑Ahead: These potatoes can be prepped in the morning, kept warm, and served at dinner, making them perfect for Thanksgiving! | 7. Steam and Dry: Strain the cooked potatoes and allow them to steam off for 10 minutes to release excess moisture, ensuring they’re dry enough to absorb the cream mixture. 8. Whip the Potatoes: Place the drained potatoes into a mixer. add the warm cream mixture (roughly 3 oz of cream per potato). 9. Whip to Texture: Start on low. Increase the speed to high for 15–20 seconds to achieve a light, whipped texture. 30 seconds max. Avoid overmixing to prevent the potatoes from becoming gluey. 10. Keep Moist: If preparing in advance, add a bit of the cream mixture to the pan before serving to keep the potatoes moist. Drizzle extra cream on top for added richness, about 1-2 tablespoons. |
Chef Greg’s Whipped Potato Recipe. Perfect for Thanksgiving, Christmas, or to go with any steak dinner.