Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 tbsp sea salt
  • 1/2 cup unsalted butter, cubed and softened
  • 1/2 cup heavy cream, warmed
  • 1/4 cup sour cream
  • 1/4 tsp fine sea salt, plus more to taste
  • 1/8 tsp white pepper

Instructions:

  1. Peel and cut potatoes into uniform 1-inch cubes. Note: Uniformity ensures they all finish cooking at the exact same moment.
  2. Place the potatoes in a large pot and cover with cold water by at least an inch. Add the 1 tbsp of sea salt.
  3. Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15 minutes until a paring knife slides in with zero resistance.
  4. Drain thoroughly. Pour the potatoes into a colander and let them sit for 30 seconds to shed the initial water.
  5. Steam dry the batch. Return the empty pot to the stove over low heat. Add the potatoes back in and shake for 2 minutes until the surface of the potatoes looks matte and floury.
  6. Rice the potatoes. Pass the hot potatoes through a ricer into a warm bowl or back into the pot. Note: Doing this while they are hot is essential for a smooth texture.
  7. Incorporate the butter. Add the 1/2 cup of softened, cubed butter. Fold gently until the butter is completely absorbed and the potatoes look glossy.
  8. Add the liquids. Slowly pour in the 1/2 cup of warmed heavy cream and the 1/4 cup of sour cream.
  9. Season to perfection. Fold in the 1/4 tsp salt and 1/8 tsp white pepper. Taste and adjust salt as needed.
  10. Final whip. Use a silicone spatula to give it one last vigorous fold to ensure everything is silky and combined.