Ingredients:

  • 3 lbs (1.4 kg) Yukon Gold Potatoes, peeled and cut into uniform 1.5-inch pieces
  • 2 Tbsp Kosher Salt, plus more to taste
  • 1 stick (8 Tbsp) Unsalted Butter, cubed, divided
  • ½ cup Whole Milk
  • ½ cup Heavy Cream
  • 2 large Garlic Cloves, lightly smashed, skin on
  • 1 Bay Leaf (optional)
  • ½ tsp White Pepper
  • Fine Sea Salt, to taste
  • 1 Tbsp Finely chopped Chives or Parsley, for garnish

Instructions:

  1. Peel the Yukon Golds and cut them into uniformly sized pieces (roughly 1.5 inches / 4 cm). Rinse thoroughly to remove surface starch. Place potatoes in a stockpot and cover generously with cold water (about 2 inches above the potatoes). Add 2 tablespoons of Kosher Salt.
  2. Bring the water to a boil over high heat. Reduce heat immediately and simmer gently until the potatoes are tender (about 15-20 minutes). While potatoes cook, combine the whole milk, heavy cream, smashed garlic cloves, and bay leaf (if using) in a medium saucepan. Gently heat until steaming, but do not boil. Remove from heat and set aside to infuse.
  3. Once cooked, drain the potatoes immediately in a large colander. Return the potatoes to the empty, hot stockpot. Place the pot back over low heat for 1–2 minutes, gently shaking occasionally, to evaporate excess moisture. This is crucial for a silky texture.
  4. Remove and discard the garlic and bay leaf from the infused dairy. While the potatoes are still hot, pass them through a potato ricer or food mill directly back into the stockpot. Add the first portion of cubed unsalted butter (4 Tbsp) to the riced potatoes and gently fold it in until fully melted and absorbed.
  5. Gradually pour the warmed, infused dairy mixture into the potatoes while gently folding with a rubber spatula. Use just enough dairy to reach the desired creamy consistency. Season liberally with fine sea salt and white pepper. Do not overmix; stop folding the moment the mixture is smooth.
  6. Transfer the mashed potatoes to a warm serving dish, drizzle with the remaining 4 Tbsp of butter, and garnish with chives or parsley. Serve immediately.