Really Creamy Potato Purée

Name: Really Creamy Potato Purée
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 to 8 servings
Ingredients: 3 pounds large Yukon gold potatoes; 2 cups heavy cream, warmed; 1/2 pound (2 sticks) European-style salted butter, diced, cold; Kosher salt; Chopped chives, for garnish

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Level: Easy

Total: 1 hr 5 min
Active: 20 min

Yield: 6 to 8 servings

Level: Easy

Total: 1 hr 5 min
Active: 20 min

Yield: 6 to 8 servings

Ingredients

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3 pounds large Yukon gold potatoes

2 cups heavy cream, warmed

1/2 pound (2 sticks) European-style salted butter, diced, cold

Kosher salt

Chopped chives, for garnish

Directions

Preheat the oven to 400 degrees F.
On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes.
Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives.