Food Ingredients Vegetables Root Vegetables Whipped Yukon Gold Potatoes 5.0 (55) 1 Review These potatoes from Ad Hoc have a wonderfully fluffy texture because they're passed through a ricer or food mill to make them especially airy. But they're also nicely rich, thanks to generous amounts of butter and heavy cream. More Mashed Potato Recipes By Thomas Keller Thomas Keller Thomas Keller is the chef of three-Michelin-starred restaurants The French Laundry and Per Se. He's won James Beard Awards for Outstanding Restaurateur, Outstanding Chef, Outstanding Restaurant, Best New Restaurant, Outstanding Service, and Who's Who of Food & Beverage in America, among others including the Maîtres Cuisiniers de France Medal of Honor. Food & Wine's Editorial Guidelines Updated on October 23, 2019 Rate PRINT Share Trending Videos Close this video player Photo: © Max Kim-Bee Active Time: 30 mins Total Time: 1 hr 10 mins Yield: 8 Ingredients 4 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks 1 1/2 sticks (6 ounces) unsalted butter, cut into small cubes 1 cup heavy cream Salt and freshly ground white pepper 2 tablespoons snipped chives Directions Put the potatoes in a large pot, cover with water and bring to a boil. Simmer over moderate heat until tender, about 25 minutes. Drain and return the potatoes to the pot. Cook over moderate heat for 1 minute, shaking the pot to dry the potatoes. In a large saucepan, melt the butter in the cream. Working over the saucepan, pass the hot potatoes through a ricer or food mill. Stir with a wooden spoon until light and fluffy. Season with salt and pepper and stir in the chives. Originally appeared: October 2007 Rate It Print