Gordon Ramsay Mashed Potatoes Recipe
This Gordon Ramsay mashed potatoes recipe combines butter, cream, and potatoes for a smooth, fluffy texture and rich, comforting flavor.
Equipment
- large pot
- Colander
- Potato masher or ricer
- Wooden spoon or spatula
- Small saucepan
- Knife and cutting board
- Optional: fine sieve for ultra-smooth texture
Ingredients
- 1 kg Yukon Gold or Maris Piper potatoes peeled and cut into chunks
- 100 g unsalted butter plus extra for finishing
- 120 ml heavy cream
- Salt to taste
- Freshly ground black pepper to taste
- Optional: 2 cloves garlic for infused flavor
Instructions
Step 1: Prep the Potatoes
- Peel your potatoes and cut them into evenly sized chunks. This helps them cook evenly, which is key for a smooth mash.
Step 2: Boil Gently
- Place the potatoes in a pot of cold salted water. Bring to a gentle boil and cook for about 15–20 minutes, or until fork-tender.
Step 3: Drain Well
- Drain the potatoes thoroughly. Let them sit in the colander for a minute or two to allow excess moisture to evaporate.
Step 4: Warm the Cream
- In a small saucepan, gently heat the cream. If you’re using garlic, add it here to infuse flavor.
Step 5: Mash While Hot
- Return the potatoes to the pot and mash immediately while they’re still hot. This is crucial for a smooth texture.
Step 6: Add Butter First
- Add butter gradually, stirring until fully melted and absorbed.
Step 7: Pour in Warm Cream
- Slowly add the warm cream, mixing gently until you reach your desired consistency.
Step 8: Season and Finish
- Season with salt and pepper. For extra smoothness, pass the mash through a sieve.
Notes
- Always start potatoes in cold water—it ensures even cooking
- Never skip warming the cream—it makes a huge difference
- Don’t rush the butter step—let it fully melt before adding cream
- Use a ricer if you want that restaurant-level finish