Equipment
Ingredients
Potatoes
- 900 g yukon gold potatoes, peeled and cut into 5cm chunks
- 2000 ml water, cold
- 15 g kosher salt
Dairy and Flavorings
- 115 g unsalted butter, cubed
- 120 ml heavy cream
- 10 g fresh chives, finely chopped
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Place the potato chunks and 15g of salt into the large pot. Cover with the cold water. Bring to a boil over high heat (100 degrees Celsius / 212 degrees Fahrenheit), then reduce the heat to medium and simmer until the potatoes offer no resistance when pierced with a fork.
Drain the potatoes in a colander. Return the drained potatoes to the hot, empty pot off the heat for 1 minute to allow excess surface moisture to steam away.
While the potatoes are steaming dry, combine the cubed butter and heavy cream in a small saucepan. Warm over low heat just until the butter is completely melted and the mixture is hot but not boiling.
Press the warm potatoes through a potato ricer back into the large pot. If using a standard masher, mash thoroughly until no lumps remain.
Pour the hot cream and butter mixture over the riced potatoes. Gently fold the liquid into the potatoes using a silicone spatula just until absorbed. Do not overmix.
Sprinkle the chopped chives, 5g of salt, and black pepper over the mashed potatoes. Gently fold one last time to distribute the seasonings evenly. Taste and adjust seasoning if necessary, then serve immediately.
Chef's Notes
- Always start potatoes in cold water. If you drop them into boiling water, the outsides will overcook and turn to mush before the insides are tender.
- Returning the drained potatoes to the hot pot to steam dry is a crucial step; any residual water left on the potatoes will dilute the flavor and compromise the creamy texture.
- Using a potato ricer is the professional secret to lump-free, perfectly fluffy mashed potatoes because it does not rupture the starch cells the way a mixer or heavy mashing does.
- Heating the cream and butter not only keeps the finished dish hot, but the warm liquid absorbs into the potato starches much more easily than cold dairy.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 1 month — Freeze in a sealed container. Cream may separate slightly upon thawing but can be whisked back together when reheated.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or cream to restore texture.
