Ingredients:

  • 1 lb Russet potatoes, peeled and cut into 2-inch chunks
  • 1 lb Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 2 tbsp Kosher salt (for boiling water)
  • 1/2 cup Unsalted European-style butter, cold and cubed
  • 1 cup Heavy cream
  • 3 cloves Garlic, smashed
  • 1 tsp Fine sea salt
  • 1/2 tsp Freshly cracked white pepper
  • 1 tbsp Fresh chives, finely minced
  • 1 tsp Extra virgin olive oil

Instructions:

  1. Place potato chunks in a large 5-quart heavy-bottomed pot and cover with cold water by at least 2 inches. Add 2 tablespoons of kosher salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, approximately 20-25 minutes.
  2. While potatoes boil, combine heavy cream and smashed garlic cloves in a small saucepan over low heat. Simmer over low heat for 10 minutes, then discard garlic.
  3. Drain the potatoes in a colander, then immediately return them to the hot, empty pot over low heat for 1 minute over low heat, shaking occasionally until the surface looks matte and floury to 'dry-steam' the potatoes and remove excess moisture.
  4. Pass the hot potatoes through a potato ricer or food mill into a large bowl to ensure a smooth, lump-free texture. Work quickly while they are steaming.
  5. Immediately fold in the cold, cubed butter one piece at a time. Stir with a silicon spatula until the fat is fully emulsified and the potatoes are glossy.
  6. Strain the garlic from the warm cream and slowly incorporate the liquid into the potatoes until the desired silkiness is reached.
  7. Season with fine sea salt and white pepper. Garnish with minced chives and a light drizzle of extra virgin olive oil before serving.