Ingredients:

  • 3 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
  • 1 tbsp fine sea salt
  • 1/2 cup unsalted butter, cubed and softened
  • 1 cup heavy cream, warmed
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 cloves smashed garlic

Instructions:

  1. Place peeled, cubed potatoes and smashed garlic in a large pot. Cover with at least 1 inch of cold water and add 1 tbsp of sea salt. Bring to a boil, then reduce to a simmer. Cook until fork-tender, about 15–20 minutes.
  2. Drain the potatoes thoroughly in a colander. Return them to the still-warm pot over low heat for 60 seconds, shaking the pot gently to allow excess moisture to evaporate.
  3. Remove from heat. Use a potato ricer or masher to break down the potatoes while they are piping hot to avoid a gummy texture.
  4. Add the softened butter first. Fold it in gently until melted, coating the potato starch in fat before adding any liquid.
  5. Slowly pour in the warm heavy cream. Stir with a wooden spoon or spatula until the potatoes are fluffy and reach your desired consistency.
  6. Taste and add 1 tsp kosher salt and black pepper. Garnish with an extra pat of butter or fresh chives if desired.