Chef Joaquim's side dish is out of this world — and could easily become the main dish! His original recipe serves 20, so we scaled it back to yield 6 hearty portions.
Serves 6
4 Yukon gold potatoes
1 cup heavy cream
11 tablespoons unsalted butter
Salt, to taste
Peel and quarter Yukon potatoes.
Place potatoes in a large stock pot and cover the potatoes with cold water and bring to boil.
Once it comes to a boil, bring down to a simmer and cook until the potatoes are tender.
Heat heavy cream in a sauce pot until hot.
Strain potatoes and pass through food mill or mash into a new bowl.
Add the heavy cream and cold butter and whisk until combined.
Season to taste with salt.
Potato Topping Recipe
Top with finely minced chives
Applewood smoked bacon, sautéed golden
Crème fraiche (or sour cream)
Housemade truffle butter (recipe below)
Truffle Butter Recipe
1/4 cup salted butter
White truffle oil "to taste"
If available, 1/2 ounce minced fresh truffles
Soften butter by bringing to room temperature.
Mix in truffles and truffle oil.
Refrigerate until ready to use.
updated 4.7.20
