Puré-e Sib Zamini (پوره سیب زمینی) — Persian Potato Purée

• 1200 gYukon Gold potatoes (peeled and cut into 4 cm chunks)
• 2500 mlWater (for boiling)
• 12 gFine sea salt (10 g for boiling water, 2 g to season (adjust to taste))
• 70 gUnsalted butter (cut into cubes)
• 120 mlHeavy cream (warmed to about 60°C)
• 1 gBlack pepper (freshly ground (about 1/2 tsp))
• 0.5 gGround nutmeg (about 1/4 tsp, plus more to finish if desired)

Instructions

1. 1

   Peel the potatoes and cut into 4 cm chunks for even cooking. Rinse briefly under cool water to remove surface starch, then drain well. Add potatoes to a pot with 2500 ml water and 10 g salt. Bring to a boil over high heat, then reduce to a steady simmer and cook 18–22 minutes, until a knife slides in easily.

2. 2

   Drain the potatoes thoroughly, then return them to the hot pot. Set over low heat for 60–90 seconds, shaking the pot gently, to evaporate excess moisture; this keeps the purée fluffy and prevents gumminess. Turn off the heat and let the potatoes sit uncovered for 2 minutes to release steam before mashing.

3. 3

   Pass the hot potatoes through a potato ricer or food mill into a warm bowl (preferred for a silky texture). Add the butter cubes and fold until fully melted. Warm the cream to about 60°C (hot but not boiling), then add gradually while stirring with a spatula until smooth and glossy, 1–2 minutes.

4. 4

   Season with the remaining 2 g salt, black pepper, and ground nutmeg. Mix just until evenly combined—overmixing can make potatoes gluey. Taste and adjust salt and pepper. Serve immediately while hot, or keep warm covered over a barely simmering water bath for up to 30 minutes, stirring once halfway.