The Most Velvety Silky Potato Purée

Boil the potatoes
Place the unpeeled potatoes in a large pot. Cover with cold water and add a generous handful of salt (the water should taste salty like seawater). Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook until completely tender, 25–35 minutes depending on size. Do not overcook.

Peel while warm
Drain and let the potatoes cool just enough to handle (2–3 minutes). While still warm, slip off the skins — they will come off easily.

Rice the potatoes
Pass the peeled warm potatoes through a fine-mesh tamis (drum sieve) or the finest setting of a potato ricer, using a wooden spatula. Work in batches. You will get a light, fluffy “potato snow” with no lumps at all.

Emulsify the butter — the chef’s secret
Transfer the riced potatoes to a wide, heavy-bottomed skillet or sauté pan and set over very low heat.
Add the cold butter cubes a few at a time, stirring vigorously and constantly with a wooden spoon or silicone spatula. Let each addition of butter fully melt and emulsify into the potatoes before adding more. The mixture will gradually turn glossy and silky.

Add the cream
Gently warm the cream in a small saucepan (do not boil). Once all the butter is incorporated, slowly drizzle in the warm cream while continuing to stir energetically. Cook on low heat for another 2–4 minutes until the purée becomes perfectly smooth, velvety, and luxurious — almost like a light mousse.

Season and serve
Taste and season generously with salt (and a pinch of white pepper if desired). Stir for one more minute. If the purée is too thick, add a splash of warm cream. Serve immediately while it’s at its fluffiest and hottest.