Ingredients:

  • 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and quartered
  • 1 teaspoon (5g) Kosher salt, plus more to taste
  • ½ cup (113g) unsalted butter, cold and cut into cubes
  • ½ cup (120ml) heavy cream, warmed
  • ¼ teaspoon freshly ground white pepper (or black pepper if you prefer)
  • Optional: 1-2 cloves garlic, minced (for garlic-infused potatoes)
  • Optional: 2 tablespoons chopped fresh chives or parsley, for garnish

Instructions:

  1. Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork.
  2. Drain the potatoes well in a colander. Return the potatoes to the pot and place back on the stove over low heat for 1-2 minutes, shaking the pot occasionally, to dry out any excess moisture. This is key for fluffy whipped potatoes.
  3. Immediately pass the potatoes through a potato ricer or food mill into a clean bowl. If you don’t have either, use a potato masher, making sure to mash thoroughly to avoid lumps.
  4. Add the cold, cubed butter to the warm potatoes. Using an electric mixer, beat on medium speed until the butter is melted and fully incorporated.
  5. Gradually pour in the warmed heavy cream while continuing to beat the potatoes on medium speed. Add white pepper (and minced garlic, if using) and continue beating until the potatoes are light, fluffy, and smooth. Don’t over-mix, or they can become gluey.
  6. Taste the whipped potatoes recipe and add more salt, pepper, or cream as needed to reach your desired flavor and consistency.
  7. Garnish with chopped chives or parsley (if desired) and serve immediately.