Velvet Mashed Potatoes
These potatoes are all about luxury and quiet elegance. Yukon Golds are gently simmered with whole garlic cloves, then transformed through a ricer and fine sieve into a silky, restaurant-worthy purée. Warm butter and cream are folded in slowly for a glossy finish and rich flavor. It’s a simple technique-driven dish that proves the best mashed potatoes aren’t about shortcuts, but about care, patience, and letting great ingredients shine.
By: Elise Jesse
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 40 minutes
Yukon Gold Potatoes are the best for this recipe
Ingredients:
-2 pounds of Yukon Gold potatoes
-5 cloves of peeled whole garlic cloves
-1 tablespoon salt for the water in the pot (plus more for seasoning)
-1 stick unsalted butter, warmed
-1/2-3/4 of a cup of heavy cream, warmed
-white pepper to taste
-Garnish with chives or parsley, or my personal favorite, thyme
Directions:
Peel the potatoes and place them in a large pot, and cover with cold water. Add a generous tablespoon of salt and whole garlic cloves. Bring to a simmer and cook for 20-30 minutes, until you can easily pierce the center with a knife.
Allow the cooked potatoes to steam off excess moisture
Drain the potatoes and garlic and place them back into the pot, allowing the excess moisture to steam off (5-8 minutes) before passing them through a potato ricer.
Warm the butter before adding to your riced potatoes, stirring constantly to create a smooth, shiny purée.
Slowly add the hot heavy cream in a thin stream. Continue stirring until the cream is fully incorporated and the potatoes are giving you a velvety texture.
Pass the entire mixture through a fine-mesh sieve into a clean bowl using a spatula or a bench scraper.
Taste and add sea salt, a pinch of white pepper, garnish, and serve immediately.