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.