Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • 1 tbsp sea salt for boiling
  • 1/2 cup unsalted butter, cubed, room temperature
  • 3/4 cup whole milk, warmed
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp fresh chives, finely minced
  • 1 tbsp extra butter for presentation

Instructions:

  1. Peel 3 lbs Yukon Gold potatoes and cut them into uniform 1.5 inch chunks to ensure even cooking.
  2. Place the chunks in a large pot and cover with cold water by at least 2 inches. Add 1 tbsp sea salt to the pot.
  3. Bring to a rolling boil over high heat. Reduce heat to medium and simmer for 20 minutes until the potatoes shatter when pierced with a fork.
  4. Drain the potatoes in a colander, then return them to the hot pot for 1 minute to until the steam disappears and the edges look white and floury.
  5. While the potatoes dry, heat 3/4 cup whole milk and 1/2 cup cubed butter in a small saucepan until the butter melts and the milk is steaming.
  6. Pass the hot potatoes through a ricer into a large bowl, or mash them thoroughly in the pot.
  7. Gently fold in the warm milk and butter mixture using a spatula until the liquid is fully absorbed and the texture looks velvety.
  8. Stir in 1 tsp kosher salt, 1/2 tsp black pepper, and 2 tbsp minced chives.
  9. Transfer to a bowl and top with the extra 1 tbsp of butter for a glistening finish.