Ingredients:

  • 3 lbs Yukon Gold potatoes, scrubbed
  • 1 tbsp sea salt
  • 4 cloves garlic, peeled and smashed
  • 0.5 cup unsalted butter, cubed
  • 0.75 cup heavy cream
  • 0.5 cup full-fat sour cream, room temperature
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp fresh chives, finely minced
  • 1 tbsp unsalted butter, for garnish

Instructions:

  1. Cut the Yukon Gold potatoes into uniform 1-inch chunks. You can leave the skin on for a rustic texture or peel for a silky-smooth finish.
  2. Place the potatoes and smashed garlic in a large stockpot and cover with cold water by at least an inch. Add 1 tbsp sea salt to the water.
  3. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes until the potatoes are fork-tender and slide off a knife easily.
  4. Drain thoroughly in a colander. Return the potatoes to the hot pot for 1–2 minutes over low heat, shaking gently to steam off excess moisture.
  5. While potatoes dry, combine the heavy cream and 0.5 cup butter in a small saucepan over low heat until the butter is melted and the liquid is warm (do not boil).
  6. Mash the potatoes using a potato ricer for a cloud-like texture or a masher for a traditional feel. Gradually fold in the warm butter and cream mixture.
  7. Stir in the room-temperature sour cream last, which adds a subtle tang to the rich base.
  8. Season with kosher salt and black pepper. Fold gently until just combined. Transfer to a bowl and garnish with chives and an extra pat of butter.