Description
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.
- Do not overmix to avoid a gummy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310
- Sugar: 2 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
