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Whipped Yukon Gold Potatoes
© Max Kim-Bee

Whipped Yukon Gold Potatoes

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 10 MIN
  • SERVINGS: 8
  • VEGETARIAN

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.

  1. 4 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
  2. 1 1/2 sticks (6 ounces) unsalted butter, cut into small cubes
  3. 1 cup heavy cream
  4. Salt and freshly ground white pepper
  5. 2 tablespoons snipped chives
  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.
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