Ingredients:

  • 2 pounds (900g) Yukon Gold potatoes, peeled and quartered
  • 1 teaspoon (6g) kosher salt, plus more to taste
  • 1 cup (227g/2 sticks) unsalted butter, cold and cut into 1-tablespoon pieces
  • ½ cup (120ml) heavy cream, warmed
  • Freshly ground white pepper, to taste
  • Freshly grated nutmeg, optional

Instructions:

  1. Place potatoes in a large pot and cover with cold water. Add salt. Bring to a boil and cook until fork-tender (about 20-25 minutes).
  2. Drain potatoes well. Return them to the empty pot and cook over low heat, stirring constantly, to dry them out slightly (1-2 minutes). This step is crucial for preventing gummy potatoes.
  3. While still hot, pass the potatoes through a ricer or food mill into a clean pot.
  4. Over low heat, gradually whisk in the cold butter, a few pieces at a time, until fully incorporated and the mixture is smooth.
  5. Gradually whisk in the warm cream until the desired consistency is reached.
  6. Season with salt, white pepper, and nutmeg (if using). Taste and adjust seasonings as needed.
  7. Serve hot and enjoy this delicious pomme puree!