Someone please enlighten me the difference between mashed potatoes, whipped potatoes and creamed potatoes?

The difference is the part of the country in which you live.
Different parts of the country call it different things. It’s all the same, potatoes that have been mashed.

It’s all Greek to me!

Mashed potatoes have been brutally crushed, whipped potatoes have been abused with a whip, and creamed potatoes have been filled with male essence, if you catch my drift.

It’s really just about texture, but they are essentially the same.
And let’s not leave out smashed potatoes, in which the skin is left on.

Mashed: squashed heavily with milk

Creamed: squashed heavily with the addition of butter or cream

Whipped: pulverised into an inch of it’s life, light as air, also with butter and/or cream

That’s my definition anyway.

All five above answers get E for effort. You tried, but I now I am as confused as ever before.

@john65pennington Whipped potatoes have a light and airy texture. Creamed are, well, creamier. And mashed is essentially everything else, but is generally thicker and less creamy than the latter. They all taste approximately the same, though.

@nonexpert The use of cream, milk, and/or butter is really just to the discretion of the chef and is not exclusive to any of the above types of potato preparation. For example, I personally use half-and-half for any type of mashed potato dish.

Just pound the hell outta dem, @john65pennington! Then call them “Pennington potatoes!’

@Fly Agreed. If someone were to request one of the three though, that’s the rough standard I’d go by. I’d also add a whole lot of salt and pepper to each and sometimes fresh chives.

I would make a distinction between mashed and whipped. I mash mine with a potato masher add milk butter or whatever I’m adding, and then give them a few stirs with the masher and I’m done.
For Whipped potatoes, I would start like mashed, but then whip them with and electric mixer or big sturdy whip, until they are a very smooth texture. I don’t use this mixer method as I like mine a bit rustic. Also if you whip them too long or over-beat them it will cause gluten to develop and they will be gluey and like paste.

I haven’t really heard of creamed potatoes.

Mashed: boiled, with or without skins, mashed to a relatively smooth texture,( some small lumps,probably) butter, salt, pepper and milk added. (*beat peeled and pressed garlic into it)
Creamed: peeled, cut in bite sized pieces, Cream sauce added.(*add a little nutmeg)
Whipped: See mashed, but without skins, and whipped to creamy, no lumps smoothness. *Requires no chewing at all. Just kind of strain it through your teeth.

Are creamed potatoes a regional thing? I never heard of them before this question.

Mashed- potatoes are smooshed by hand with a fork or a potato masher, with a bit of butter and milk added, but still kind of lumpy.

Whipped- potatoes are blended, so they have a smoother consistency.

Mashed potatoes are just mashed, with a masher, with or without cream/milk/butter. Creamed potatoes are mashed first, then have lots of cream & butter added and are pureed with an electric blender or something like that. Whipped potatoes? Probably the same as creamed, I’ve never heard that term used.

Mashed potatoes are just that. Mashed with either a potato masher or fork with some butter and a little milk. Creamed potatoes are, for lack of a better word, puréed. You smooth them out in a blender and add milk, butter and cream. It gives them a more creamy smooth texture.