Puree-ye Sib Zamini (پوره سیب زمینی) — Persian Potato Purée

• 800 gYukon Gold potatoes (peeled and cut into 3 cm chunks)
• 2 lWater (for boiling)
• 10 gFine sea salt (for boiling water)
• 60 gUnsalted butter (cut into cubes)
• 120 mlHeavy cream (warmed)
• 1 gGround black pepper (freshly ground)
• 0.5 gGround nutmeg (about 1/4 teaspoon)

Instructions

1. 1

   Peel the potatoes and cut into even 3 cm chunks so they cook at the same rate. Rinse briefly under cold water to remove surface starch. Add potatoes to a pot with 2.0 L water and 10 g salt. Bring to a boil over high heat, then reduce to a steady simmer.

2. 2

   Simmer the potatoes for 18–22 minutes, uncovered, until a knife slides in with no resistance. Drain thoroughly in a colander, then return the hot potatoes to the empty pot. Set over low heat for 60–90 seconds, shaking occasionally, to evaporate excess moisture for a fluffier, silkier purée.

3. 3

   Pass the hot potatoes through a potato ricer or food mill back into the pot (or mash very thoroughly with a masher). Keep the heat off. Add the butter (60 g) and fold until fully melted. Warming the cream prevents cooling and helps the butter emulsify for a glossy finish.

4. 4

   Pour in the warm cream (120 ml) gradually, stirring with a wooden spoon or silicone spatula until smooth and velvety. Season with 4 g salt, 1 g black pepper, and 0.5 g nutmeg. Taste and adjust salt. Serve immediately while hot, or hold covered over very low heat for up to 10 minutes.