Michelin-Star Mashed Potatoes

• portions: 4-6

Ingrédients

I2 lb (about 900 g) Yukon Gold potatoes (unpeeled)

1 Tbsp salt (for cooking water)

6 Tbsp (~85 g) cultured butter

½ cup heavy cream, warmed

Freshly ground black pepper, to taste

Optional: 1-2 Tbsp butter for finishing

Instructions

1. Wash Yukon Gold potatoes thoroughly (skins on).

2. Place potatoes in a pressure cooker with water 1/4-1/2 up the sides. Add 1 Tbsp salt.

3. Seal and cook on high pressure for ~6 minutes. Release pressure and drain.

4. Peel potatoes (optional) and pass through a potato ricer for a smooth texture.

5. Add butter immediately and gently fold until incorporated.

6. Add the warm heavy cream and gently stir until smooth and glossy.

7. Season with pepper.

8. Transfer to a warm serving dish and top with extra butter if desired.

9. Serve warm.

Notes & Tips

PA ricer creates a smooth, non gummy texture.

Pressure cooking retains flavor and speeds cooking.

For stovetop: boil whole potatoes 15-20 minutes instead.

Yukon Golds provide the ideal creamy texture.