Whipped Potatoes with Sea Salt

Andrew Cebulka

Food Culture of the South

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Serves 6 to 8

  • 2½ pounds Yukon Gold potatoes peeled and cut into quarters
  • 4½ tablespoons flaky sea salt divided,1 bay leaf
  • ¾ cup heavy cream
  • ¾ cup buttermilk
  • 2 sticks butter room temperature

To a medium pot, add potatoes, 3 tablespoons of the sea salt, and bay leaf, and cover with 2 quarts cool water. Bring to a simmer and cook until potatoes are tender, about 25 minutes. Drain potatoes and discard bay leaf. Combine potatoes with cream, buttermilk, and butter, and whip until mixture is smooth. Stir in remaining sea salt.

  • From chef Whitney Otawka of Greyfield Inn, Cumberland Island, Georgia

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