Ingredients
(Serves 6)
• 2.5 lbs Yukon Gold potatoes (naturally creamy, lower glycemic than russets)
• 4 tbsp unsalted butter (or ghee for dairy-free)
• ¼ cup full-fat sour cream or Greek yogurt (adds tang + protein)
• 2 tbsp cream cheese (your favorite creamy touch—yes, really!)
• ¼ cup low-sodium chicken or vegetable broth (warmed)
• 2 garlic cloves, roasted (or ½ tsp garlic powder)
• ½ tsp sea salt (adjust to taste—butter & broth add saltiness)
• Freshly cracked black pepper
• Optional:
– 1 tbsp chopped chives or parsley
– Pinch of nutmeg (classic French touch)
– Extra dollop of butter on top (à la Joel Robuchon!)
Instructions
- Prep potatoes: Peel and cut into even 1.5″ chunks (ensures uniform cooking). Rinse in cold water to remove excess starch.
- Cook gently: Place in a pot, cover with cold water + ½ tsp salt. Bring to a bare simmer (not rolling boil)—prevents waterlogging. Cook 15–18 min until fork-tender. Drain thoroughly.
- Dry them out: Return potatoes to hot pot; shake over low heat 1–2 min to evaporate moisture—key for fluffiness!
- Mash smartly:
→ For ultra-smooth: Use a ricer or food mill (no glue!).
→ For rustic creaminess: Hand masher is fine—just don’t overwork. - Incorporate fats gradually: Add butter first; mash until melted. Then sour cream, cream cheese, roasted garlic, and warm broth. Season with salt, pepper, and nutmeg (if using).
- Finish: Fold in herbs. Top with extra butter and chives.
🌱 Low-Carb Cauliflower Option
→ Replace potatoes with 1 large head cauliflower, broken into florets. Steam 12–15 min until very tender (test with fork—should mash easily). Drain extremely well (press in a towel to remove water). Proceed with same fats & seasonings.
✅ Nutrition (low-carb version): 110 kcal | 5g net carbs | 9g fat | 4g protein