Ingredients:

  • 1.81 kg Yukon Gold potatoes, peeled and quartered
  • 34 g Kosher salt (divided into 2 tbsp and 1 tbsp)
  • 2 g Freshly ground black pepper
  • 355 ml Whole milk
  • 113 g Unsalted butter (melted)
  • 120 g Sour cream
  • 60 ml Heavy cream
  • 28 g Unsalted butter (cold and cubed)

Instructions:

  1. Place 1.81 kg peeled and quartered Yukon Gold potatoes in a large pot with 2 tbsp (23g) Kosher salt. Cover with cold water and bring to a boil, then simmer for 25 to 30 minutes until potatoes are very tender.
  2. Drain the potatoes and return them to the warm pot for 1 minute Note: This evaporates excess steam so they don't get watery.
  3. Pass the potatoes through a food mill or ricer into a large bowl until no large lumps remain.
  4. In a small saucepan, heat 355 ml whole milk and 113 g melted butter until just steaming but not boiling.
  5. Slowly whisk the hot milk mixture into the potatoes using a wooden spoon Note: Do this gradually to ensure the starch absorbs the fat properly.
  6. Gently stir in 120 g sour cream, 60 ml heavy cream, 1 tbsp (11g) Kosher salt, and 2 g black pepper until the mixture is silky and combined.
  7. Transfer the mixture to a buttered baking dish, smoothing the top with a spatula.
  8. Top the potatoes with 28 g cold, cubed butter until the surface is dotted evenly.
  9. If making ahead, refrigerate. When ready, bake at 180°C for 30 minutes until the center is hot and the butter has melted into the mash.