Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 tbsp sea salt (for boiling water)
  • 4 cloves garlic, smashed
  • 1/2 cup unsalted butter, cubed
  • 1 cup heavy cream
  • 1 tsp fine sea salt
  • 1/2 tsp white pepper
  • 1 tbsp fresh chives, finely minced

Instructions:

  1. Place the quartered potatoes and smashed garlic cloves in a large heavy-bottomed stockpot.
  2. Cover the potatoes with cold water and add 1 tablespoon of sea salt. Bring to a boil, then reduce to a simmer.
  3. Simmer for 20–25 minutes until the potatoes offer zero resistance when pierced with a paring knife.
  4. Drain the potatoes thoroughly in a colander, then return them to the hot, empty pot over very low heat for 1-2 minutes to 'steam dry' excess moisture.
  5. While potatoes dry, combine heavy cream, butter, 1 teaspoon salt, and white pepper in a small saucepan. Heat until the butter is melted and the cream is steaming.
  6. Pass the hot potatoes and garlic through a potato ricer or food mill back into the pot to ensure a lump-free texture.
  7. Gently fold the warm cream and butter mixture into the potatoes using a silicone spatula until the mixture is silky and fully emulsified.
  8. Garnish with fresh minced chives and serve immediately.