Whipped and Roasted Potatoes


  • 4-5 pounds Idaho® Yukon Gold Potatoes, peeled
  • 8 ounces heavy cream
  • 3 ounces (6 tablespoons) cold butter, cut into pieces
  • Salt to taste
  • 1/2 pound Idaho® Russet Potatoes
  • 1/2 pound Idaho® Fingerling Potatoes


To prepare whipped potatoes

  1. Simmer Yukon Gold Potatoes in salted water until fork tender. Drain and return to pot over heat; cook tossing quickly until water is evaporated.
  2. Process potatoes through a food mill. Return to pot.
  3. Heat cream to a simmer. Gradually whip cream and butter into potatoes until combined. Press through a chinois or food mill to remove lumps if needed. Season to taste with salt.

To prepare Crisped Fingerling Potatoes

  1. Cook potatoes in boiling water until tender, about 6 minutes depending on sizes. Drain and cool completely.
  2. Smash potatoes to about 1/4-inch thick. Flash-fry in 425°F oil until golden brown and crisp. Drain.

To prepare Russet Potato Crumbles – yield about 1-1/2 cups

  1. Peel raw potatoes. Place potatoes in a blender or food processor to make coarse pea-size bits.
  2. Flash-fry in 425°F until golden brown. Strain then spread on parchment lined sheet pan. Season with salt.

To Assemble:

  1. Spoon about 6 ounces (3/4 cup) whipped potatoes onto serving plate.
  2. Top whipped potatoes with 1 heaping tablespoon Russet Potato Crumbles. Surround with 3-4 Crisped Fingerling Potatoes.