Serves 1
Directions
- 1Weigh the potatoes.
- 2Peel and cube the potatoes.
- 3Boil in heavily salted water until fork tender.
- 4Heat up some cream with garlic and potato water.
- 5Remove the garlic.
- 6Use a tamis strainer.
- 7Add them directly to the warm cream.
- 8Add cold butter little bits at a time.
- 9Add creme fresh.
- 10Add salt.
- 11Top with black pepper chives, some flaky salt and that is it.
Ingredients
- 2 lb yukon gold potatoes
- 0.75 cup heavy cream
- 0.33 cup potato water
- 1 lb unsalted butter
- 2 tbsp unsalted butter
- 1 garlic clove
- 0.25 cup creme fraiche
- chives
- black pepper
- salt
Equipment
scalepeelerknifepotstrainertami strainer
Tips
- Using a Tamis strainer ensures the SMOOTHEST possible potatoes.
- Cube the potatoes small so they are easier to pass through the strainer.
- Always save a bit of potato water, enhances the potato taste.
- Add the potatoes into the warm (never boiling) cream.
- Add the cold butter little bits at a time so they get super creamy.
- Use high quality butter and don’t skimp on it.
- Always boil them in salted water.
- To reheat always do it bain marie.
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