📝 About This Recipe
This recipe elevates the humble boiled tuber into a luxurious, cloud-like masterpiece using the traditional boiling method. By utilizing buttery Yukon Gold potatoes and a precise temperature-controlled infusion of cream and aromatics, we achieve a texture that is both rich and ethereal. It is the ultimate comforting side dish, balancing the earthy soul of the potato with the sophisticated silkiness of high-quality dairy.
🥗 Ingredients
The Potatoes
- 3 pounds Yukon Gold Potatoes (peeled and cut into uniform 1.5-inch chunks)
- 8-10 cups Cold Water (enough to cover potatoes by at least 2 inches)
- 2 tablespoons Kosher Salt (for the boiling water)
The Liquid Gold Infusion
- 1/2 cup Unsalted Butter (high-quality European style preferred, cubed)
- 1 cup Heavy Cream (at room temperature or slightly warmed)
- 1/4 cup Whole Milk (to adjust consistency)
- 3 pieces Garlic Cloves (smashed and peeled)
- 1 piece Fresh Thyme Sprig (optional, for aromatic infusion)
Seasoning & Garnish
- 1 teaspoon Fine Sea Salt (plus more to taste)
- 1/2 teaspoon White Pepper (ground, for a clean look without black flecks)
- 2 tablespoons Fresh Chives (finely minced)
- 1 teaspoon Extra Virgin Olive Oil (for a finishing drizzle)
👨🍳 Instructions
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1
Place the peeled and cubed potatoes into a large, heavy-bottomed stockpot.
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2
Cover the potatoes with cold water. Starting with cold water ensures the potatoes cook evenly from the outside in.
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3
Add the 2 tablespoons of kosher salt to the water. This is your only chance to season the interior of the potato.
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4
Bring the water to a rolling boil over high heat, then reduce the heat to medium-low to maintain a steady simmer.
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5
Simmer for 15-20 minutes. Test for doneness by piercing a potato with a paring knife; it should slide in and out with zero resistance.
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6
While the potatoes boil, combine the heavy cream, milk, smashed garlic, and thyme in a small saucepan over low heat. Warm until small bubbles form at the edges, then keep warm.
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7
Drain the potatoes thoroughly in a colander. Let them sit in the colander for 2 minutes to allow excess steam to escape.
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8
Return the drained potatoes to the warm pot over very low heat for 1 minute. Shake the pot gently to 'dry' the potatoes; they should look slightly floury on the surface.
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9
Remove the garlic and thyme from the warm cream mixture and discard.
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10
Pass the potatoes through a potato ricer or food mill back into the pot for the smoothest texture. If using a masher, work quickly and gently.
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11
Add the cubed butter immediately to the hot potatoes. Fold gently with a spatula until the butter is completely melted and incorporated.
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12
Slowly pour in the warm cream mixture in three additions, folding gently after each. Do not overmix, as this releases starch and makes them gluey.
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13
Season with fine sea salt and white pepper. Taste and adjust seasoning as needed.
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14
Transfer to a warm serving bowl and create decorative swirls with the back of a spoon.
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15
Garnish with minced chives and a tiny drizzle of olive oil or an extra pat of butter before serving immediately.
💡 Chef's Tips
Always start with cold water to ensure uniform cooking; starting with hot water leads to mushy outsides and raw centers. Avoid using a food processor or blender at all costs, as the high-speed blades turn potato starch into a gummy, glue-like paste. Ensure your dairy is warm when adding it to the potatoes; cold cream will shock the starch and result in a less creamy texture. If you want the absolute smoothest results, pass the riced potatoes through a fine-mesh tamis (sieve) before adding the butter. For a tangier profile, substitute 1/4 cup of the heavy cream with full-fat sour cream or crème fraîche.
🍽️ Serving Suggestions
Serve alongside a classic Red Wine Braised Short Rib for a decadent Sunday dinner. Pair with roasted chicken and a crisp Sauvignon Blanc to balance the richness of the butter. Top with a ladle of homemade mushroom gravy for a vegetarian-friendly comfort meal. Accompany with steamed asparagus or roasted honey-glazed carrots for a pop of color and crunch.