Potato Puree Recipe

Prep and start cooking

Place peeled and chunked potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt and the optional smashed garlic clove. Bring to a gentle boil over high heat, then reduce to a simmer. Cook until potatoes are very tender when pierced with a fork, about 15–20 minutes depending on size.

Drain and dry

Drain the potatoes thoroughly in a colander. Return the drained potatoes to the still-warm pot and place the pot over low heat for 1–2 minutes, shaking occasionally, to evaporate excess moisture. Discard the garlic clove.

Warm dairy

While potatoes cook, combine whole milk and heavy cream in a small saucepan and warm gently over low heat until just steaming (do not boil). Keep warm.

Initial mash

Pass the hot potatoes through a potato ricer or food mill back into the warm pot or a large heatproof mixing bowl for a very smooth texture. If you don't have a ricer, use a fine-mesh sieve and a sturdy spatula, working in batches.

Incorporate butter and cream cheese

With the riced potatoes over low heat, add the cold butter pieces one tablespoon at a time, stirring vigorously with a wooden spoon or spatula to incorporate and develop a silky texture. Add the softened cream cheese and continue stirring until fully incorporated and smooth.

Add warm dairy

Slowly pour the warm milk/cream mixture into the potatoes while stirring, until the potatoes reach a smooth, slightly elastic but not runny consistency. You may not need all the dairy; add until desired texture is reached.

Melt and stretch cheeses

Reduce heat to the lowest setting. Gradually add the grated Gruyère in small handfuls, stirring continuously until fully melted and integrated. Then add the shredded mozzarella in batches, stirring and stretching the puree with each addition until the mixture becomes glossy and slightly elastic (aligot-style). If the mixture becomes too thick, stir in a tablespoon or two more warm milk/cream to loosen.

Season and fold in chives

Taste and season with fine sea salt and freshly ground black pepper to taste. Stir in the finely snipped fresh chives, reserving a pinch for garnish.

Finish and serve

Once cheeses are fully melted and the puree is silky and slightly stretchy, transfer to a warmed serving bowl. Top with the reserved chives and a small pat of butter if desired. Serve immediately while warm and elastic.