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. More Mashed Potato Recipes

Whipped Yukon Gold Potatoes
Photo: © Max Kim-Bee
Active Time:
30 mins
Total Time:
1 hrs 10 mins


  • 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


  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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