American
Silky Yukon Gold Mashed Potatoes
Classic American mashed potatoes with silky Yukon Golds, warm butter-cream, sour cream tang, and a chive finish.
8 servings · 20 minutes prep · 30 minutes cook
Ingredients
Main
- 3 lb Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1 tbsp kosher salt, plus more for cooking water
- 8 tbsp unsalted butter, cut into pieces
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 garlic cloves, smashed
- 2 sprigs fresh thyme
- 1/2 cup sour cream
- 1 tsp freshly ground black pepper
- 2 tbsp finely chopped fresh chives, finely chopped, plus more for garnish
Directions
Cook the Potatoes
- Peel yukon gold potatoes and cut them into even 2-inch chunks.
- Place the potatoes in a large pot and cover with cold water by at least 1 inch. Salt the water until it tastes well seasoned.
- Bring to a gentle boil over medium-high heat, then reduce to a steady simmer. Cook until a knife slides through the potatoes easily, 18-22 minutes.
Warm the Dairy
- While the potatoes cook, combine unsalted butter, heavy cream, whole milk, garlic, and thyme in a small saucepan.
- Warm gently over low heat until the butter melts. Do not boil. Remove the garlic and thyme before using.
Mash and Finish
- Drain the potatoes thoroughly, then return them to the hot pot over low heat for 1-2 minutes, shaking occasionally, to evaporate excess moisture.
- Pass the potatoes through a ricer or food mill into a large bowl. For a more rustic texture, mash gently with a potato masher; do not use a food processor or blender.
- Gradually fold the warm butter-cream mixture into the potatoes with a rubber spatula until smooth and creamy.
- Fold in sour cream, kosher salt, black pepper, and chives. Add salt in small increments until the potatoes taste fully seasoned after the dairy has been incorporated.
- Let rest for 5 minutes before serving. Garnish with additional chives and a few pats of butter.
