Jul 14 2026
Restaurants›The Guest House Austin›Yukon Potato Puree Recipe

Yukon Potato Puree Recipe

Inspired by The Guest House Austin
Time35m
Serves4

Make Yukon Potato Puree Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Potatoes & Cooking Liquid

Milk & Fats

Seasoning & Finish

Method

Potatoes & Cooking Liquid

  1. 1

    Prepare potatoes

    Peel the Yukon Gold potatoes and cut them into even 1–1.5 inch cubes so they cook uniformly.

  2. 2

    Start in cold water

    Place the cut potatoes in a large pot and add enough cold water to cover them by about 1 inch (approximately 1200 ml). Add 1 tablespoon kosher salt to the water.

  3. 3

    Boil gently

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

  4. 4

    Drain and steam-dry

    Drain the potatoes thoroughly in a colander. Return them to the hot pot off the heat and let them sit for 1–2 minutes to allow excess moisture to evaporate (this yields a fluffier puree).

Milk & Fats

  1. 5

    Warm dairy

    While potatoes cook, combine the whole milk, heavy cream, and butter in a small saucepan and warm over low heat until the butter is melted and the mixture is hot but not simmering (about 3–4 minutes). Warming prevents the potatoes from cooling and helps the fats absorb for a silkier texture.

  2. 6

    Mash or pass

    For the silkiest Yukon potato puree, pass the drained potatoes through a potato ricer or food mill set to a medium plate directly back into the pot or a warmed bowl. If using a masher, mash until mostly smooth but expect a slightly more rustic texture.

  3. 7

    Incorporate dairy

    With the riced or mashed potatoes warm, gradually stir in the warmed milk-cream-butter mixture 2–3 tablespoons at a time until you reach the desired consistency. You may not need all the liquid. Stir gently with a wooden spoon or flexible spatula to avoid overworking the potatoes, which can make them gluey.

Seasoning & Finish

  1. 8

    Finish and season

    Stir in the cream cheese (if using) until fully incorporated. Taste and adjust seasoning: add about 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, then adjust to your preference. If the puree seems too thick, add warm milk a tablespoon at a time until it loosens.

  2. 9

    Hold warm and serve

    Keep the puree warm by covering the pot and placing it in a warm spot or in a 90–100°C (200–210°F) oven for up to 20 minutes. Just before serving, give it one gentle stir and transfer to a warmed serving bowl. Garnish with finely chopped chives and a small pat of butter, if desired.

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