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Jan 31, 2010 11:19 AM

Adding whipped egg whites to mashed potatoes?

Does anyone else add whipped egg whites to their mashed potatoes?

Someone was extolling the virtues of doing this today, and in all honesty I had never heard of such a thing before. The theory is that it makes for a more light and airy (and not mushy) mashed potato.

Curious as to your thoughts and experiences ...

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  1. Sounds interesting, never done it. I would think you could add whipped heavy cream and possibly get the same result? You're going to add dairy to the potatoes anyway so it could be worth a try, no downside.

    1 Reply
    1. re: Den

      I believe that the heat of the potatoes would quickly deflate the whipped cream.

    2. i've never done it but i love the idea. i just did some Googling and there are a few recipes out there, but they're essentially a baked dish - you boil the potatoes, mash or run them through a ricer or mill, fold in the egg whites, and bake. add plenty of roasted garlic and it sounds terrific to me!

      7 Replies
      1. re: goodhealthgourmet

        I add an egg white to my mashed potatoes when I'm using them, as goodhealthgourmet says, in a baked dish. In particular, my shephards pie. I believe the reason is, is that it adds more body to the potates. I don't think it changes the taste in any way.

        1. re: goodhealthgourmet

          Yeah, I think I'm going to try it tonight.

          1. re: ipsedixit

            report back if you have a chance - i'd love to hear your thoughts after you try it.

            1. re: goodhealthgourmet

              Tried it last night. I don't know if I could discern a notable difference. I think the key to getting a nice fluffy texture has more to do with how (and how much) you mash the potatoes, and the type of spuds you use.

              Still, if you're looking for a single dish with almost the perfect complement of fats-carbs-proteins, then mashed potatoes with whipped egg whites might just be it.

              1. re: ipsedixit

                thanks, ipse. you "know* i'm all over it for the macronutrient balance anyway, even if it doesn't do much for the texture :)

                what type of potatoes did you use? Yukon Golds are my go-to for mashed.

                1. re: goodhealthgourmet

                  My preference is for russets, or a combo of russets and yellow.

                  From making mashed potatoes, I've found the type of potatoes matters less than how you mash them when it comes to texture. Ricer is the way to go from my experience ... and avoid the temptation to over mash.

                  1. re: ipsedixit

                    over-mashing usually isn't an issue for me as i actually like some texture in my potatoes. but if i'm making them for someone who prefers them super-smooth, the ricer definitely works best. regardless, i always start them in cold water - i think that's another important element. unevenly cooked potatoes do not make for good mashed!

        2. My friend from Spain introduced me to souffle de patatas (potato souffle). Essentially it is mashed potatoes with egg whites folded in and baked in the oven. Still as comforting as mashed potatoes, but not as dense.

          1 Reply
          1. re: BigSal

            no, just add a little baking soda and you're good to go for light and airy. egg in mashed pot. is just nasty..imo