Description
This potato purée transforms simple Yukon Gold potatoes into a creamy, velvety side dish that’s perfect for any meal. Its rich, buttery texture makes it a luxurious accompaniment to any protein.
Ingredients
900g Yukon Gold potatoes, skin-on
115g unsalted butter, softened
355ml heavy cream (plus more if needed)
120ml chicken stock (optional but amazing)
Kosher salt, to taste
Black pepper, to taste
Instructions
- Place the Yukon Gold potatoes in a pot of cold, salted water and bring to a boil. Cook until fork-tender, about 20 minutes.
- Once cooked, let the potatoes cool slightly before peeling them by hand.
- Pass the peeled potatoes through a ricer or mash them thoroughly with a masher (avoid using a food processor to prevent a gluey texture).
- Stir in the softened butter until fully melted and incorporated.
- Slowly add the warmed cream (and chicken stock if using), mixing until the purée is smooth and creamy.
- Season generously with kosher salt and black pepper to taste. Adjust seasoning if needed.
- Serve warm and enjoy the rich, velvety texture of your potato purée.
Notes
For a garlic-infused purée, add roasted garlic to the mix.
For a luxury touch, drizzle truffle oil over the purée before serving.
For a cheesy version, stir in grated Parmesan or Gruyère cheese.
To make it vegan, use vegan butter and plant-based cream options.
If the purée is too thick, add more warm cream or stock to reach your desired consistency.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: Approx. 350 calories per serving
- Sugar: 3g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 80mg
