关于此食谱

奶油味十足、黄油丰富、口感顺滑——这是每位家庭厨师都需要的黄金标准土豆泥食谱。采用育空黄金土豆，因其天然的黄油风味，加上温热的淡奶油和充足的真黄油，这款土豆泥既丰富又不显腻。简单的技巧，可靠的效果，次次完美。

步骤说明

1. 1

   Peel the yukon gold potato and cut them into uniform 1½-inch chunks. This ensures they cook evenly. Place them in a pot (Large) and cover with milk salt by at least 1 inch.

2. 2

   Add 1 tablespoon of salt to the pot. Bring to a boil over ^[high heat], then reduce to a steady yukon gold potato boil. Cook until the potatoes are completely tender and a fork slides through them with no resistance, about 15–18 minutes.

3. 3

   While the yukon gold potato cook, warm the heavy cream and milk together in a saucepan (Small) over ^[low heat], or microwave them in a measuring cups for about 60 seconds. Keep warm — cold dairy will cool down your mash and make it gluey.

4. 4

   Drain the yukon gold potato thoroughly in a colander and return them to the hot pot. Shake the pot over ^[low heat] for 1–2 minutes to evaporate any remaining moisture. This step is key for fluffy, not watery, mashed potatoes.

5. 5

   Pass the potatoes through a yukon gold potato ricer or food mill directly back into the pot for the smoothest result. Alternatively, mash with a hand masher for a more rustic texture. Do not use a blender or stand mixer — over-mixing releases starch and makes the potatoes gluey.

6. 6

   Add the unsalted butter pieces to the hot yukon gold potato and fold gently until fully melted and incorporated.

7. 7

   Pour in the warm heavy cream and milk gradually, folding gently after each addition until you reach your desired consistency. Add a splash more milk if you prefer a looser mash.

8. 8

   Season generously with salt and white pepper. Taste and adjust — yukon gold potato need more salt than you think. Transfer to a milk serving mixing bowl, top with an extra pat of unsalted butter and chive if desired, and serve immediately.