Yukon Gold Potato Purée Recipe

Prepare and cook potatoes

Peel the Yukon Gold potatoes and cut into even 1- to 1½-inch chunks. Place the potatoes in a large pot and cover with cold water by about 1 inch (use approximately 1.6 L). Add 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer. Cook until potatoes are very tender and a knife slides easily through them, about 15–20 minutes depending on chunk size.

While the potatoes cook, prepare tools: have a fine ricer or food mill (preferred for extra-smooth purée) or a potato masher/hand mixer ready. Also warm the milk and cream together in a small saucepan until just steaming (do not boil) or microwave briefly.

When potatoes are tender, reserve about 60 ml (¼ cup) of the cooking liquid, then drain the potatoes thoroughly in a colander for 30–60 seconds to remove excess surface water. Return drained potatoes to the still-warm pot off the heat to evaporate remaining moisture for 1 minute, shaking the pot gently to prevent sticking.

Drying and ricing

Pass the warm potatoes through a ricer or food mill back into the warm, empty pot. If using a masher or mixer, mash until very smooth, working quickly while potatoes are hot to avoid gummy texture.

Incorporate dairy

Over very low heat, add the warmed milk and cream to the riced potatoes in small splashes, stirring with a wooden spoon or rubber spatula to incorporate after each addition. Add 4 tablespoons of the unsalted butter (from the 'Finishing Purée' section) in pieces, stirring until melted and fully incorporated. If purée seems too stiff, add reserved cooking liquid a tablespoon at a time until desired silky texture is reached. Taste and season with about 1 teaspoon salt and 1 teaspoon freshly ground white pepper, adjusting to preference.

Keep the purée over the lowest heat for just a minute to warm through, stirring constantly — do not overheat or boil, which will change texture.

Brown the butter

In a small skillet over medium heat, melt the 3 tablespoons of butter reserved for browning. Swirl occasionally; as the foam subsides, watch for nutty brown specks and a toasted aroma — about 3–4 minutes. Remove from heat immediately and transfer to a small bowl to stop cooking.

To serve, spoon the potato purée into a warmed serving bowl. Make a shallow well in the center and drizzle 1–2 tablespoons of the brown butter over the top. Sprinkle the finely snipped fresh chives evenly over the purée. Finish with a light pinch (about ½ teaspoon) of flaky sea salt if desired. Serve immediately.