Yukon Gold Potato Purée Recipe

Peel and cut

Peel the Yukon Gold potatoes and cut into evenly sized chunks about 1 to 1-1/2 inches. Uniform pieces ensure even cooking.

Rinse

Rinse the potato chunks under cold running water to remove excess starch.

Cover and salt

Place the potatoes in a large saucepan or pot. Add cold water to cover the potatoes by about 1 inch (approximately 6 cups for 2 lbs). Add 1 tablespoon coarse kosher salt to the water and stir briefly.

Bring to simmer and cook

Bring the pot to a gentle boil over high heat, then reduce to maintain a vigorous simmer. Cook until potatoes are tender when pierced with a fork, about 15–20 minutes depending on chunk size. Avoid overcooking to prevent waterlogging.

Drain and steam-dry

Drain the potatoes in a colander and return them to the hot pot. Place the pot back on the turned-off burner for 1–2 minutes, shaking occasionally, to evaporate surface moisture. This step ensures a fluffy purée rather than watery.

Warm butter and dairy

While the potatoes cook, melt 6 tablespoons unsalted butter with 3 tablespoons whole milk and 3 tablespoons heavy cream in a small saucepan over low heat until warm and butter is fully melted. Keep warm (do not boil). Warming prevents cooling the potatoes and helps absorb fats smoothly.

Rice or press the potatoes

For the smoothest texture, pass the hot potatoes through a potato ricer or food mill fitted with a medium disk into a warmed bowl or back into the hot pot. If you prefer a more rustic purée, mash with a hand masher—avoid a food processor or blender, which can make gluey potatoes.

Add butter-dairy mixture

With the potatoes hot, pour the warmed butter and dairy mixture over them. Stir gently with a wooden spoon or silicone spatula until combined and smooth. Work quickly while potatoes are hot so they absorb the fats.

Season and adjust

Stir in 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. If the purée seems too thick or dry, gradually stir in up to 2 additional tablespoons of warm cream or milk until you reach the desired consistency.

Finish

For a silkier sheen, stir in 1 tablespoon additional unsalted butter until melted and incorporated. Transfer the purée to a warmed serving bowl.

Sprinkle with 1 tablespoon chopped chives if using and serve immediately while hot. If you need to hold the purée briefly, keep it over very low heat or in a warm oven (200°F / 95°C) covered; add a splash of warmed cream and stir before serving to refresh the texture.