You are going to love these Mini Whipped Potatoes. It wasn’t until a couple years ago that I discovered the secret to amazing potatoes — Philadelphia cream cheese! It just adds something special to mashed and whipped potatoes that makes your mouth fall in love. This is a sponsored post.
When we have holiday gatherings, we do it buffet style. It’s casual and easy and makes everyone comfortable. I have a kitchen island, and I spread the food on it for guests to easily pick and choose what they like. Buffet style is also perfect for individual servings like my Mini Whipped Potatoes.
I can tell you one thing — people LOVE individual-sized anything. I don’t know why it makes them feel so special to have their little mini servings, but it does.
For our most recent holiday gatherings, I’ve been making these individual whipped potatoes skins. I call them Mini Whipped Potatoes. These are easy peasy to make – no peeling, cutting, or boiling! You need about six medium potatoes, a stick of butter, 8 oz of Philadelphia cream cheese, and about 1/4 cup of milk. This will give you 12 servings for a party.
How do you make Mini Whipped Potatoes?
I think whipped potatoes are a Southern thing to go along with that delicious Southern cooking like chicken fried steak and pork chops. I always think of my mother-in-law pulling out her 1950s mixer to make the whipped potatoes for dinner.
First, wash the potatoes, and then prick them with a fork about 3-4 times. Then, wrap them in wax paper. My sister-in-law taught me that years ago. It keeps them moist. I bake the potatoes in sets of threes in the microwave for 11 minutes. Then, I let them rest for a few minutes as the others are cooking.
When they are all cooked, gently slice them open and scoop out the insides.
Make sure to leave a little around the edges of the potato skins. Otherwise, the skins will just fall apart.
Dump the scooped potato into the mixing bowl with the cream cheese and butter. Then, we’re going to whip them until they are creamy smooth.
While they’re whipping, add the milk. I let them whip about 2-3 minutes to fluff them up into creamy deliciousness. Since you’re piping the potatoes, you don’t want any lumps or bumps.
Once they’re smooth and creamy, I grab a gallon size storage bag and scoop the whipped potatoes into it. then, I snip off one end and pipe them into the skins.
This will take some trial and error, but in no time you’ll figure out a piping method that you like. I found a sideways sorta zigzag looked nice for mine.
Once they’re piped into the skins, I sprinkle some sea salt and a little pepper, and they’re ready to serve!
Can you make Mini Whipped Potatoes ahead of time?
Usually whipped potatoes the next day are not a tasty thing. BUT Kraft Philadelphia cream cheese turns whipped potatoes into magic.
They are so easy to make ahead and still taste great the next day.
You can just put the storage bag in the fridge and heat them up when you’re ready to pipe the potatoes.
Make sure to heat up the skins in the microwave for a few seconds as well. They taste amazing a day later!
Can you eat the skins with Mini Whipped Potatoes?
My husband just loves these because not only are they great with dinner, but mini whipped potatoes are a finger food, too!
You can hold it in your hand and eat the whole thing, skin and all.
My husband and kids just love potato skins and my cream cheese potatoes, so these are a big favorite in our house.
More Potato Recipes
- Garlic Roasted Potatoes
- Baby Potatoes in the Instant Pot
- Cream Cheese Mashed Potatoes
- Jumbo Baked Potatoes in the Instant Pot
- Texas Jalapeno Potato Salad
- Garlic & Herb Smashed Potatoes
Main Dishes for Mini Whipped Potatoes
- How to Cook Baby Back Ribs in the Instant Pot
- Butter Baked Chicken
- Garlic Butter Baked Pork Chops
- The EASIEST Instant Pot Chuck Roast
- Easy Baked BBQ Chicken Thighs
- BBQ Brisket Sliders
- Cowboy Brisket Casserole
- Smashed Cowboy Kabobs
An easy peasy individual serving of whipped potatoes.
- 6 medium potatoes, washed
- 8 oz Kraft Philadelphia Cream Cheese
- 1 stick of unsalted butter
- 1/4 cup of milk
- Wash and prick the potatoes.
- Wrap each one in waxed paper.
- Cook them in the microwave in sets of threes for about 11 minutes, until baked through.
- Slice each potato in half and gently scoop out the potato. Make sure to leave a little so the skin doesn't fall apart.
- Add the stick of butter and cream cheese to the potatoes in a mixing bowl.
- Whip the potatoes. Add the milk as they are whipping.
- Whip for an additional 2-3 minutes to make fluffy.
- Then transfer to a ziplock bag, and pipe the potatoes into the skins.
- Top with a little sea salt and pepper.