Chris Yuille’s Mashed Potatoes
November 2, 2026
In this Recipe
Ingredients
2 lb [910 g] Yukon Gold potatoes
Fine salt
1 cup [226 g] unsalted butter, diced, at room temperature
Flamingo Estate Extra-virgin olive oil
Freshly cracked black pepper
Steps
- Thoroughly peel and wash the potatoes. Quarter them lengthwise, then cut into ½ in [13 mm] slices.
- Place the potatoes in a large pot and cover with cold water. Season the water generously with salt until it tastes as salty as you want the finished potato purée to taste.
- Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are completely tender but not falling apart, about 20 minutes. They should offer no resistance when pierced with a fork.
- Drain the potatoes and wipe the pot clean. Set a fine-mesh sieve directly over the pot, off the heat. While the potatoes are still steaming hot, press them through the sieve into the pot using a plastic dough scraper.
- Add the butter one handful at a time, beating it into the potatoes with a spatula. Continue adding butter until the purée pulls away from the pan in one cohesive mass. You may not need all of the butter.
- Season with more salt. Spoon the potato purée into a serving dish, drizzle with oil, and finish with black pepper.
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