Ingredients:

  • 2.5 lbs Yukon Gold potatoes, peeled and diced into 1-inch cubes
  • 1 tsp fine sea salt for steaming water
  • 0.75 cup full-fat cultured buttermilk
  • 4 tbsp unsalted butter
  • 2 tbsp sour cream
  • 0.5 tsp freshly cracked black pepper
  • 1 tsp kosher salt
  • 2 tbsp fresh chives, finely minced
  • 1 tsp extra virgin olive oil for garnish

Instructions:

  1. Peel the Yukon Gold potatoes and dice them into uniform 1-inch cubes to ensure even cooking.
  2. Place the potato cubes into a steamer basket over a pot of boiling water seasoned with fine sea salt. Cover and steam for 15 minutes or until potatoes are fork-tender.
  3. While the potatoes are steaming, combine the buttermilk, unsalted butter, and sour cream in a small saucepan. Heat gently over low heat until the butter is completely melted and the mixture is warm.
  4. Remove the basket and let the potatoes sit in the hot pot (off heat) for 2 minutes until the surface looks dry and chalky.
  5. Transfer the steamed potatoes to a large mixing bowl. Use a potato ricer or a heavy-duty masher to break down the potatoes while they are still hot.
  6. Fold in the melted butter first, using a spatula until the potatoes look glossy.
  7. Gradually pour the warm buttermilk and sour cream mixture into the potatoes, folding gently with a silicone spatula. Season with kosher salt and freshly cracked black pepper.
  8. Top with fresh chives and a drizzle of extra virgin olive oil until it looks irresistible.