Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 tbsp fine sea salt
  • 1/2 cup unsalted butter, cubed and softened
  • 3/4 cup heavy cream
  • 1/4 cup full-fat sour cream
  • 2 cloves garlic, smashed
  • 0.5 tsp kosher salt
  • 0.25 tsp white pepper
  • 2 tbsp fresh chives, finely minced

Instructions:

  1. Submerge rinsed Yukon Gold cubes in a large pot of cold, salted water. Bring to a boil, then reduce to a simmer. Cook until a paring knife slides in with zero resistance, approximately 12–15 minutes.
  2. While potatoes simmer, combine heavy cream, cubed butter, and smashed garlic in a small saucepan over low heat. Infuse until butter is melted and liquid is warm. Strain out garlic cloves before using.
  3. Drain the potatoes and return them to the warm pot over low heat for 60 seconds, shaking gently to evaporate residual moisture until a white film forms on the pot bottom.
  4. Pass the hot potatoes through a potato ricer or food mill into a large bowl to ensure a lump-free, aerated texture.
  5. Slowly pour the warm cream and butter mixture into the potatoes while gently folding with a spatula. Fold in the sour cream, kosher salt, and white pepper until just combined. Garnish with minced chives.