Ingredients
Scale
- 1.5 kg Yukon Gold potatoes
- 375 g unsalted butter (cold and cubed)
- 200 ml whole milk
- 100 ml heavy cream
- Salt (to taste)
- Pinch of white pepper (optional)
Instructions
- Prepare your food mill, saucepan, and spatula.
- Cube the cold butter and let it chill while warming the milk and cream in a saucepan.
- Place whole Yukon Gold potatoes in a pot, cover with cold water, add salt, and boil until fork-tender (25–30 minutes).
- Drain the potatoes, steam dry for 5 minutes, then peel and pass through a food mill for a smooth texture.
- Over low heat, fold in the cold butter until melted; gradually stir in warm milk and cream until reaching desired consistency.
- Season to taste with salt and optional white pepper.
- Serve immediately in a warm bowl; drizzle with melted butter or sprinkle fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 2g
- Sodium: 370mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg