Brown-Butter Whipped Yukon Golds with Chives

Steps

1. Step 1

   Put the whole unpeeled potatoes in a large pot and cover with cold water by about 2 inches. Add about 1 tbsp salt. Bring to a boil over high heat, then lower to a steady simmer.

   10 min

   • 2 lb Yukon Gold potatoes
   • salt, for the cooking water
2. Step 2

   Simmer until a thin knife slides into the center of the biggest potato with no resistance, 25 to 35 minutes depending on size. Drain well.

   30 min, hands-off

3. Step 3

   While the potatoes cook, melt the butter in a small light-colored skillet or saucepan over medium heat. Keep swirling: it will foam, then the milk solids will turn golden brown and smell nutty, about 4 to 6 minutes. Pour it at once into a small bowl, browned bits and all, so it stops cooking.

   6 min

   • 6 tbsp unsalted butter
4. Step 4

   Warm the heavy cream in a small saucepan over low heat until steaming but not boiling, then turn off the heat and keep it warm.

   4 min

   • 3/4 cup heavy cream
5. Step 5

   As soon as the potatoes are cool enough to handle but still hot, slip off the skins with a paring knife or your fingers. Press the potatoes through a ricer or food mill back into the warm, dry pot.

   8 min

6. Step 6

   Set the pot over low heat. Pour in the brown butter and beat with a sturdy spoon or hand whisk until absorbed. Add the warm cream in a few additions, whipping until light and silky, then beat in the sour cream. Do not use a blender or food processor, which turns potatoes gluey.

   5 min

   • 6 tbsp unsalted butter
   • 3/4 cup heavy cream
   • 1/3 cup sour cream
7. Step 7

   Season with the flaky sea salt and white pepper, taste and add more salt if needed. Scrape into a warm serving bowl and shower with the chives.

   2 min

   • 1 tsp flaky sea salt
   • 1/4 tsp ground white pepper
   • 3 tbsp fresh chives

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026