Gordon Ramsay Perfect Mashed Potatoes Recipe
Gordon Ramsay's Perfect Mashed Potatoes recipe delivers creamy, fluffy, and smooth mashed potatoes using Yukon Gold or Russet potatoes, enriched with butter and cream. This classic side dish is seasoned simply with salt and pepper, with optional additions like garlic, chives, or Parmesan for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1/2 cup unsalted butter
- 1/2 cup heavy cream or whole milk
- 1 tsp sea salt, or to taste
- 1/2 tsp white pepper or black pepper
Optional Ingredients
- 1–2 cloves garlic, puréed
- 2 tbsp chopped chives
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare Potatoes: Peel and chop the potatoes into even chunks to ensure uniform cooking.
- Boil Potatoes: Place the chopped potatoes in a pot with cold salted water. Bring to a boil, then reduce heat and simmer for 20 minutes until the potatoes are tender when pierced with a fork.
- Drain and Steam: Drain the potatoes well and return them to the hot pot. Let them steam for 1–2 minutes to evaporate any excess moisture for fluffier mashed potatoes.
- Mash Potatoes: Pass the potatoes through a ricer or mash gently by hand to achieve a smooth texture.
- Heat Butter and Cream: In a small saucepan, warm the butter and cream together until melted and hot but not boiling.
- Combine Ingredients: Fold the warm butter and cream mixture into the mashed potatoes until smooth and fluffy.
- Season and Add Extras: Season the mashed potatoes with sea salt and pepper to taste. Optionally, mix in puréed garlic, chopped chives, or grated Parmesan for extra flavor.
- Serve: Serve the mashed potatoes warm as a perfect side dish.
Notes
- Using Yukon Gold potatoes provides a natural buttery flavor and a creamy texture.
- Passing the potatoes through a ricer instead of using a traditional masher results in smoother mashed potatoes.
- Steaming off excess moisture after draining improves the fluffiness and prevents watery mashed potatoes.
- Substitute whole milk if heavy cream is not available, but cream gives a richer texture.
- Add garlic, chives, or Parmesan according to preference for extra depth of flavor.
- Be gentle when folding in butter and cream to avoid overworking the potatoes, which can make them gluey.
