Whipped Yukon Gold Potatoes

These potatoes from Ad Hoc have a wonderfully fluffy texture because they're passed through a ricer or food mill to make them especially airy. But they're also nicely rich, thanks to generous amounts of butter and heavy cream.

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  • Servings: 8


  • 4 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 1 1/2 sticks (6 ounces) unsalted butter, cut into small cubes
  • 1 cup heavy cream
  • Salt and freshly ground white pepper
  • 2 tablespoons snipped chives

How to make this recipe

  1. Put the potatoes in a large pot, cover with water and bring to a boil. Simmer over moderate heat until tender, about 25 minutes. Drain and return the potatoes to the pot. Cook over moderate heat for 1 minute, shaking the pot to dry the potatoes.

  2. In a large saucepan, melt the butter in the cream. Working over the saucepan, pass the hot potatoes through a ricer or food mill. Stir with a wooden spoon until light and fluffy. Season with salt and pepper and stir in the chives.

Contributed By Photo © Max Kim-Bee Published October 2007

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