Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 tbsp sea salt for the boiling water
  • 1/2 cup unsalted high-fat European-style butter, room temperature
  • 1 cup heavy cream
  • 1 tsp garlic powder
  • Fine sea salt to taste
  • Freshly cracked black pepper to taste
  • 1 tbsp fresh chives, finely minced

Instructions:

  1. Place the peeled, cubed potatoes into a large heavy-bottomed stockpot and cover with cold water by at least one inch. Add 1 tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes until the potatoes are fork-tender and 'shaggy' on the edges.
  2. Drain the potatoes in a colander. Immediately return them to the warm, empty pot over low heat. Shake the pot for 1–2 minutes until the potatoes look 'chalky' and no visible steam is rising from the bottom to ensure all surface moisture has evaporated.
  3. While the potatoes dry, warm the heavy cream and butter in a small saucepan over low heat until the butter is completely melted. Do not boil.
  4. Use a potato ricer or food mill to process the potatoes into a large bowl. Gently fold in the warm butter-cream mixture and garlic powder using a silicone spatula until the potatoes are glossy and smooth. Season with additional salt and pepper to taste and garnish with chives.