Ingredients:

  • 5 lbs (1.1 kg) Russet or King Edward Potatoes (starchy), peeled and cut into uniform 1.5-inch pieces
  • 2 lbs (900 g) Orange Sweet Potatoes, peeled and cut into uniform 1.5-inch pieces
  • 1 Tbsp Coarse Sea Salt (for boiling water)
  • 8 Tbsp (1 stick, 115 g) Unsalted Butter, cold and cubed
  • 1 cup (240 ml) Heavy Cream (or Half-and-Half), warmed gently
  • Fine Sea Salt, to taste (start with 1 tsp)
  • Freshly Ground Black Pepper, to taste
  • ¼ tsp Freshly Grated Nutmeg
  • 2 Tbsp Fresh Chives, finely chopped (for garnish)

Instructions:

  1. Prep the Potatoes: Peel both the white potatoes and the sweet potatoes. Cut them into roughly equal, 1.5-inch (4 cm) chunks. Place all the prepared potato chunks into a large stockpot. Cover them with cold water by about 1 inch and add 1 Tbsp of coarse sea salt.
  2. Boil Tender: Bring the water to a rolling boil over high heat. Reduce the heat slightly and simmer gently for 18–25 minutes, or until both potato types are easily pierced with a fork.
  3. Drain and Dry: Pour the cooked potatoes immediately into a colander and let them drain for 1 minute. Return the potatoes to the empty, hot stockpot. Place the pot back over low heat for 2–3 minutes, shaking frequently, to steam off residual surface moisture (This is crucial to prevent gluey mash).
  4. Warm the Dairy: While the potatoes are steaming dry, gently warm the heavy cream in a small saucepan. Do not boil it.
  5. Mash and Incorporate Butter: Remove the pot from the heat. Add the cubed, cold butter over the top of the hot potatoes. Begin mashing vigorously with a hand masher. Mash only until the potatoes are broken down and the butter is fully incorporated.
  6. Incorporate Cream: Slowly drizzle the warmed heavy cream into the mash while continuing to mash gently. Stop mashing as soon as the desired texture is reached—do not overdo the mashing.
  7. Season and Finish: Add the fine sea salt, black pepper, and freshly grated nutmeg. Stir everything together quickly with a rubber spatula. Taste the mash and adjust the seasoning as needed. Fold in the chopped fresh chives just before serving. Serve piping hot.