Gordon Ramsay Perfect Mashed Potatoes Recipe
Try the gordon ramsay perfect mashed potatoes recipe using butter, cream, and soft potatoes for a silky, flavorful side dish everyone will love.
Equipment
- Large pot
- Colander
- Potato peeler
- Sharp knife
- Potato ricer or masher
- Small saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 kg potatoes Yukon Gold or Maris Piper, peeled and chopped
- 100 g unsalted butter
- 120 ml heavy cream
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons milk optional, for adjusting consistency
- Fresh chives optional, for garnish
Instructions
Step 1: Prepare the potatoes
- Peel and cut the potatoes into evenly sized chunks. This ensures they cook evenly and prevents overcooking smaller pieces.
Step 2: Boil gently
- Place the potatoes in a large pot of cold, salted water. Bring to a gentle boil and cook for about 20–25 minutes until fork-tender.
Step 3: Drain thoroughly
- Drain the potatoes well and let them sit in the colander for a minute or two to release excess moisture. This step is key for fluffy mashed potatoes.
Step 4: Warm the dairy
- In a small saucepan, gently heat the butter and cream together until the butter is fully melted. Do not let it boil.
Step 5: Mash or rice
- Pass the potatoes through a potato ricer or mash them gently until smooth. Avoid overworking them.
Step 6: Combine carefully
- Gradually pour in the warm butter and cream mixture, folding it into the potatoes until fully incorporated.
Step 7: Season
- Add salt and black pepper. Taste and adjust seasoning as needed.
Step 8: Final texture
- If needed, add a splash of milk to loosen the texture. The potatoes should be creamy and smooth, not stiff.
Step 9: Serve
- Transfer to a serving bowl, top with a small knob of butter, and garnish with fresh chives if desired.