📝 About This Recipe
This recipe elevates the humble spud into a luxurious, cloud-like masterpiece that defines the heart of comfort food. By utilizing a specific double-starch removal process and a gentle infusion of aromatic dairy, we achieve a texture that is impossibly smooth and rich. It is the quintessential side dish, balancing the earthy sweetness of Yukon Golds with the silky decadence of high-quality European butter.
🥗 Ingredients
The Potatoes
- 3 pounds Yukon Gold Potatoes (peeled and cut into uniform 1.5-inch chunks)
- 2 tablespoons Kosher Salt (for the boiling water)
The Liquid Gold Infusion
- 3/4 cup Unsalted European-style Butter (cubed and kept at room temperature)
- 1 cup Heavy Cream (full fat for maximum creaminess)
- 1/4 cup Whole Milk (to adjust consistency)
- 3 pieces Garlic Cloves (smashed and peeled)
- 2 pieces Fresh Thyme Sprigs (for aromatic infusion)
Seasoning and Garnish
- 1.5 teaspoons Fine Sea Salt (adjust to taste)
- 1/2 teaspoon White Pepper (ground, to keep the mash white)
- 2 tablespoons Fresh Chives (finely minced for garnish)
- 1 teaspoon Extra Virgin Olive Oil (optional drizzle for the finish)
👨🍳 Instructions
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1
Place your peeled and cubed Yukon Gold potatoes into a large pot and cover with cold water by at least 2 inches. Starting with cold water ensures even cooking from the center to the outside.
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2
Add the 2 tablespoons of kosher salt to the water. Do not skip this; seasoning the potato from the inside out is crucial for depth of flavor.
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3
Bring the pot to a boil over high heat, then reduce to a steady simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender and falling apart slightly at the edges.
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4
While the potatoes cook, prepare the infusion. In a small saucepan over medium-low heat, combine the heavy cream, milk, smashed garlic, and thyme sprigs.
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5
Heat the dairy until it just begins to steam, but do not let it boil. Turn off the heat and let the aromatics steep for at least 10 minutes.
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6
Once the potatoes are done, drain them thoroughly in a colander. Let them sit in the colander for 2 minutes to allow excess steam to escape.
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7
Return the drained potatoes to the hot, empty pot over very low heat for 1-2 minutes. Shake the pot gently to 'dry' the potatoes; this removes residual moisture and ensures they absorb the butter better.
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8
For the smoothest texture, pass the potatoes through a potato ricer or food mill into a large, warm mixing bowl. If you don't have one, use a handheld masher, but avoid over-working them.
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9
Immediately stir in the room-temperature cubed butter. Use a silicone spatula to fold the butter into the hot potatoes until completely melted and incorporated.
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10
Strain the warm cream mixture through a fine-mesh sieve to remove the garlic and thyme. Discard the aromatics.
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11
Slowly pour the warm cream into the potatoes in three stages, folding gently after each addition. The potatoes will look loose at first but will absorb the liquid into a velvety consistency.
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12
Season with the fine sea salt and white pepper. Taste and adjust if necessary—potatoes love salt, so don't be shy!
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13
Transfer the mashed potatoes to a warm serving bowl. Use the back of a spoon to create decorative swoops and swirls on the surface.
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14
Garnish with the minced chives and an optional tiny drizzle of olive oil or an extra pat of butter for a professional finish.
💡 Chef's Tips
Always use Yukon Gold potatoes for the best natural buttery flavor and starch content. Never use a food processor or blender; the high-speed blades break the starch cells and turn the potatoes into a gluey paste. Ensure your butter and cream are warm when adding them to the potatoes to keep the temperature consistent and the texture smooth. If the potatoes are too thick, add a splash more warm milk until you reach your desired 'cloud-like' consistency. If making ahead of time, keep them warm in a slow cooker on the 'low' setting with a thin layer of cream on top to prevent a skin from forming.
🍽️ Serving Suggestions
Serve alongside a red wine-braised pot roast for the ultimate Sunday dinner. Pair with pan-seared scallops and a lemon-butter sauce for a sophisticated contrast. Accompany with a crisp, dry Chardonnay or a light Pinot Noir to balance the richness of the dairy. Top with a ladle of homemade mushroom gravy for a vegetarian comfort feast. Serve as a base for grilled balsamic asparagus and roasted cherry tomatoes.