Ingredients:

  • 3 lbs Yukon Gold or Russet Potatoes, peeled and cut into 1.5-inch chunks
  • 2 Tbsp Kosher Salt (for boiling water)
  • 6 Tbsp Unsalted Butter, cut into cubes, room temperature
  • 1/2 cup Heavy Cream or Whole Milk, warmed
  • 1/2 tsp Fine Sea Salt (for final seasoning)
  • Freshly Ground Black Pepper, to taste
  • 2 Tbsp Fresh Chives, finely chopped (optional garnish)

Instructions:

  1. Peel and uniformly cut the potatoes into 1.5-inch pieces. Uniform size ensures even cooking.
  2. Place potatoes in the large stockpot. Cover with cold water by about 1 inch. Add 2 Tbsp of Kosher Salt to the water. Bring to a rolling boil over high heat.
  3. Reduce heat to maintain a steady boil. Cook until potatoes are completely fork-tender (a knife should pass through with zero resistance), about 15–20 minutes.
  4. Drain potatoes thoroughly in a colander. Return the drained potatoes to the hot, empty pot. Set over low heat for 1–2 minutes, shaking the pot occasionally, to steam off any excess surface moisture.
  5. While potatoes steam dry, gently warm the heavy cream in a small saucepan until just steaming—do not boil. Keep the butter cubes nearby.
  6. Remove the pot from the heat. Mash the potatoes using a hand masher, or preferably, press them through a ricer or food mill into a clean bowl. Stop mashing once mostly smooth.
  7. Add the room-temperature butter cubes immediately to the hot, riced potatoes. Gently fold them in until they are mostly melted and incorporated.
  8. Gradually pour the warm cream into the potato mixture, folding gently between each addition. The goal is to incorporate air, not compress the starch.
  9. Stir in the fine sea salt and black pepper. Taste and adjust seasoning as needed. Garnish with fresh chives if desired, and serve immediately.