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Yukon Gold Potato Puree
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Prep
10 minutes
Cook
30–45 minutes
Total
55 min
Serves
6 servings
Smooth, buttery, and made from Yukon Golds, this potato purée sits between a home mash and a restaurant version. Heavy cream and butter are what make the difference.
Ingredients
- 1.5 kg (3¼ lb) Yukon Gold potatoes, peeled and quartered
- 160 ml (¾ cup) heavy cream, warm
- 1½ tbsp butter
- Salt and pepper to taste
Instructions
- 1Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 30–45 minutes until fully soft, a fork should slide in with no resistance.
- 2Drain and return to the pot. Let steam for 2 minutes to dry out slightly.
- 3Add the warm cream and butter. Whisk until smooth and uniform.
- 4Season with salt and pepper. Taste and adjust.
Cook's Note
Add the cream warm, not cold. Cold cream hits hot potatoes and drops the temperature fast, making it harder to whip smooth. Warm cream incorporates easily and gives you a smoother, silkier result.
Best Served With
Under braised short rib, roasted chicken, or any pan sauce or mushroom gravy.
Why This Recipe Works
Yukon Golds have a naturally buttery flavor and a texture that blends out smooth without turning gluey the way high-starch russets can. Heavy cream and butter add fat without adding water, which keeps the texture thick and rich.
Make It Yours
- Add roasted garlic for a deeper flavor.
- Stir in grated Gruyère or sharp cheddar.
- Finish with a drizzle of brown butter on top.
Leftover Strategy
Reheat gently on the stovetop over low heat with a splash of warm cream, stirring often. Microwave works but you lose some smoothness.
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Pairing
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