Ingredients:

  • 3 lbs Russet or Yukon Gold Potatoes, peeled and cut into 2-inch chunks
  • 1 tbsp Sea salt
  • 1 cup Heavy whipping cream
  • 1/2 cup Unsalted grass-fed butter, cubed at room temperature
  • 1/4 cup Full-fat sour cream
  • 3 cloves Garlic, smashed
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly cracked white pepper
  • 1 tbsp Chives, finely minced

Instructions:

  1. Peel the 3 lbs of potatoes and chop them into 2 inch chunks, ensuring they're roughly the same size for even cooking.
  2. Place the chunks in a colander and run cold water over them until the water runs clear. Note: This removes surface starch.
  3. Place potatoes in a large pot and cover with cold water by at least an inch. Add the 1 tbsp of sea salt.
  4. Bring to a boil, then reduce heat to a simmer. Cook for about 20 minutes until a fork slides in with zero resistance.
  5. While the potatoes simmer, combine 1 cup heavy whipping cream, the cubed butter, and 3 smashed garlic cloves in a small saucepan over low heat.
  6. Drain the potatoes well, then return them to the hot, empty pot over low heat for 2 minutes, shaking occasionally until the surface looks dry and floury.
  7. Discard the garlic cloves from the warm cream mixture. Note: The flavor is now in the cream.
  8. Use a ricer or masher to break down the dry potatoes while they are still steaming hot.
  9. Slowly pour in the warm cream mixture and the 1/4 cup of sour cream. Stir gently with a spatula until just combined.
  10. Add the 1 tsp Kosher salt and 1/2 tsp white pepper. Taste it — seriously, taste it! Top with minced chives and an extra pat of butter.