Ruth’s Chris–Style Yukon Gold Potato Purée

Instructions:

1. Place the chopped potatoes in a large pot and cover with cold, well-salted water.
2. Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes, until the potatoes are very tender.
3. Drain the potatoes thoroughly and return them to the hot pot for about 1 minute to allow excess moisture to evaporate.
4. In a small saucepan, gently heat the heavy cream and butter until the butter is fully melted. Do not let the mixture boil.
5. Press the potatoes through a potato ricer or food mill into a large bowl for the smoothest possible texture.
6. Slowly stir in the warm cream and butter mixture until the potatoes are silky and smooth.
7. Season with salt and white pepper to taste, adjusting as needed.
8. Serve hot, with an extra pat of butter on top if desired.

Variations

• Add a clove of roasted garlic to the potatoes before ricing for subtle depth.
• Stir in a spoonful of crème fraîche for a touch of tang and added richness.
• Replace a portion of the cream with whole milk for a slightly lighter version.
• Finish with a small amount of finely grated Parmesan for extra savory flavor.

Tips

• Start the potatoes in cold water to ensure even cooking from edge to center.
• Keep the cream and butter warm before mixing to maintain a smooth texture.
• Avoid overmixing, which can make the purée gluey.
• For true steakhouse texture, never use a blender or food processor; a ricer is essential for that signature Ruth’s Chris smoothness.