Whipped Yukon Gold Potatoes Recipe

Wash the Yukon Gold potatoes thoroughly to remove dirt. Peel them if you prefer a smoother texture; otherwise leave the skins on for extra flavor and texture.

Cut the potatoes into even 1- to 1½-inch chunks so they cook evenly.

Place the potato chunks in a large pot and add cold water to cover by about 1 inch.

Add ½ teaspoon of the salt to the water (reserve remaining salt for seasoning later).

Bring the pot to a boil over high heat, then reduce to a simmer. Cook until the potatoes are very tender and easily pierced with a fork, about 12–15 minutes.

Drain the potatoes thoroughly in a colander and return them to the still-warm pot. Let them sit for 1–2 minutes to allow excess steam to evaporate; this helps keep the whipped potatoes from becoming watery.

While the potatoes are cooking, warm the heavy cream and butter together. In a small saucepan, combine 1 cup heavy cream and 4 tablespoons unsalted butter. Heat over low until the butter is melted and the mixture is warm but not boiling, about 3–5 minutes. Alternatively, warm them together in the microwave in 20–30 second bursts.

Using a potato ricer, food mill, or hand mixer set on low, process the drained potatoes back into the pot or into a large bowl. For the silkiest, lightest texture use a ricer or food mill; for a slightly more rustic texture a hand mixer works well.

With the mixer running on low (or immediately after ricing/milling), slowly stream in the warm cream-and-butter mixture until incorporated and the potatoes reach your desired consistency. You may not need all the liquid; stop when the potatoes are airy but not soupy.

Season the whipped potatoes with the remaining ½ teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Taste and adjust seasoning if needed.

If using, finely chop 2 tablespoons fresh chives and fold them gently into the whipped potatoes, reserving a small pinch for garnish.

Transfer the whipped Yukon Gold potatoes to a serving bowl. Top with an extra pat of butter if desired and sprinkle with the reserved chives.

Serve immediately while warm. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently with a splash of cream or milk to restore creaminess.