This Yukon Gold potato purée is incredibly silky, rich, and indulgent, inspired by the famous steakhouse version. I love how the potatoes turn out luxuriously smooth with a deep buttery flavor that feels elegant yet comforting, making it perfect for holidays or a special dinner at home.
Why You’ll Love This Recipe
I love this recipe because it delivers restaurant-quality results with simple ingredients. The Yukon Gold potatoes create a naturally creamy texture, and the generous use of butter and cream makes every bite feel decadent. I also appreciate that it pairs beautifully with steak, chicken, or roasted vegetables, and it always impresses guests.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 lbs Yukon Gold potatoes, peeled and evenly chopped
1 1/2 cups heavy cream
8 tablespoons unsalted butter
Salt, to taste
Directions
I start by placing the chopped potatoes in a large pot and covering them with cold, well-salted water. I bring the pot to a boil and cook the potatoes until they are fork-tender, which usually takes about 20–25 minutes.
I drain the potatoes thoroughly and let them sit for a minute to release excess steam. I then pass the hot potatoes through a potato ricer or food mill into a large bowl to achieve the smoothest texture.
In a small saucepan, I gently heat the heavy cream and butter together until the butter is fully melted and the mixture is hot but not boiling. I slowly pour the warm cream mixture into the potatoes, stirring gently until the purée becomes smooth and silky. I finish by seasoning with salt to taste.
Servings And Timing
I usually get about 6 servings from this recipe.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
I sometimes replace half of the heavy cream with sour cream for a slightly tangy flavor. When I want extra richness, I add a splash of whole milk along with the cream. For a subtle twist, I occasionally mix in roasted garlic or a small amount of cream cheese for added depth.
Storage/Reheating
I store leftover potato purée in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, stirring occasionally and adding a little cream or milk to restore the creamy texture.
FAQs
Can I use a different type of potato?
I recommend Yukon Gold potatoes because they create the creamiest texture, but I can use russet potatoes if needed, knowing the result will be slightly less rich.
Do I have to use a potato ricer?
I find a potato ricer works best for smooth purée, but a food mill also works well. I avoid using a blender or food processor to prevent a gummy texture.
Can I make this ahead of time?
I often make it a day ahead and reheat it gently before serving, adding a bit of cream to refresh the consistency.
How do I keep the purée warm for serving?
I usually keep it covered in a heatproof bowl over a pot of gently simmering water until ready to serve.
Can I freeze potato purée?
I do not recommend freezing it, as the texture can change and become grainy after thawing.
Conclusion
This Ruth’s Chris–style Yukon Gold potato purée is one of my favorite side dishes when I want something truly luxurious. The smooth texture and rich flavor make it a standout addition to any meal, and I love how easy it is to recreate a steakhouse classic at home.
Inspired by the luxurious steakhouse version, this Ruth’s Chris–style Yukon Gold Potato Purée is creamy, buttery, and incredibly smooth. Perfect for holidays or elegant dinners, it pairs well with meats and roasted vegetables.
Ingredients
3 lbs Yukon Gold potatoes, peeled and evenly chopped
1 1/2 cups heavy cream
8 tablespoons unsalted butter
Salt, to taste
Instructions
Place chopped potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 20–25 minutes.
Drain the potatoes and let them sit briefly to release steam.
Pass the hot potatoes through a potato ricer or food mill into a large bowl.
In a small saucepan, heat the heavy cream and butter until melted and hot, but not boiling.
Slowly stir the cream mixture into the potatoes until smooth and silky.
Season with salt to taste and serve warm.
Notes
Use a ricer or food mill for the smoothest texture.
Warm the cream and butter before adding for best consistency.
