Ultra-creamy mashed Yukon Golds whipped with butter, cream, and tangy sour cream.
12 steps, about 50 minutes start to finish.
Peel 5 pounds of Yukon Gold potatoes. Cut into uniform pieces about 3/4 inch thick so they cook evenly.
Place potatoes in a large pot. Crush 8 cloves of garlic and add them to the pot with the potatoes.
Fill with cold water to just below the rivets/handles of the pot. Do not overfill (too much water can over-mush the potatoes).
Add generous pinches of salt to the water (at least 3 big pinches). Bring to a boil on high heat, uncovered (covering causes starch to overflow).
Boil for about 30 minutes until fork-tender. A fork should go in with only slight resistance.
Drain potatoes and garlic through a colander.
Using a potato ricer, press the potatoes and garlic through in batches back into the empty pot. (Alternatively, use a potato masher for a chunkier texture.)
While potatoes are still hot, add 2 sticks of unsalted butter. Stir to melt.
Add about 8 ounces of cultured sour cream (half the container). Stir to incorporate.
Stream in the heavy cream gradually, stirring constantly. Start with half, then add more as needed. The potatoes will absorb more than you expect. Use the entire pint if needed.
Season with white pepper to taste. Taste for salt. The salted cooking water should have seasoned them well.
Stir vigorously until smooth and creamy.
“Start the potatoes in cold, well-salted water and cut them evenly so they cook through at the same rate. Rice them while hot and stream the cream in gradually, they take more than you'd expect, and white pepper keeps the color clean.”
