Gordon Ramsay Mashed Potatoes Recipe

The secret to Gordon Ramsay’s recipe is the perfect balance of butter, milk, and double cream, creating an irresistibly rich texture.

I always recommend using Yukon gold or russet potatoes for that ideal fluffy consistency.

Make sure to season generously with salt and black pepper to enhance the flavors.

Boil the potatoes until they’re fully tender, then mash immediately to avoid lumps.

Trust me, once you try this, you’ll never go back to your old way of making mashed potatoes!

How to Make Gordon Ramsay Mashed Potatoes

Ingredients

• 2 lbs Potatoes (Yukon Gold or Russet)
• 1/2 cup Butter
• 1/2 cup Milk
• 1/2 cup Double Cream
• 1 tsp Salt
• 1/2 tsp Black Pepper (ground)

Step-by-Step Instructions

Step 1:

Peel the potatoes and cut them into evenly sized chunks.

Place the potato chunks in a large saucepan.

Cover the potatoes with cold water, then add 1 teaspoon of salt.

Step 2:

Bring the water to a boil over medium-high heat.

Reduce the heat to a simmer and cook the potatoes until they are fork-tender, about 15-20 minutes.

Step 3:

While the potatoes are cooking, warm the butter, milk, and double cream in a small saucepan over low heat.

Ensure the mixture is thoroughly warmed without coming to a boil.

Step 4:

Once the potatoes are done, drain them well and return them to the saucepan.

Mash the potatoes using a potato masher until smooth.

Step 5:

Gradually add the warmed butter, milk, and cream mixture to the mashed potatoes.

Stir continuously until everything is well incorporated and the potatoes are creamy.

Step 6:

Season the mashed potatoes with salt and black pepper to taste.

Taste and adjust the seasoning if needed.

Step 7:

Serve the mashed potatoes immediately while they are warm.

They are perfect as a side dish for various main courses.

Tips and Tricks for Making This Recipe

Use the Right Potatoes

Yukon Gold and Russet potatoes work best for mashed potatoes due to their starch content, giving you a creamy texture.

Warm the Dairy

Always warm the milk and cream mixture before adding it to the potatoes to prevent the mash from becoming gluey.

Season Generously

Don’t be afraid to taste and adjust the seasoning as you go.

Proper seasoning makes a significant difference in the final flavor.

Mash by Hand

Using a potato masher instead of a food processor helps to maintain a desirable, slightly chunky texture.

Serve Immediately

Mashed potatoes are best served right away.

If you need to keep them warm, place them in a heatproof bowl over simmering water.

Don’t Overmix

Be careful not to overmix the potatoes when incorporating the dairy mixture.

Overmixing can make the potatoes gummy.

These tips will help you create the perfect Gordon Ramsay mashed potatoes!

What to Serve with Gordon Ramsay Mashed Potatoes

Roast Chicken

Absolutely nothing pairs better with Gordon Ramsay’s mashed potatoes than a juicy roast chicken.

The combination is simply heavenly.

You can also try rosemary or thyme seasonings to enhance both the chicken and the mashed potatoes.

Grilled Asparagus

Grilled asparagus adds a delicious green component to the meal.

Lightly seasoned and drizzled with olive oil, it provides a contrasting texture and flavor.

Beef Wellington

If you’re feeling fancy, consider serving Beef Wellington.

The rich meat and flaky pastry perfectly complement the creamy mashed potatoes.

Cauliflower Steaks

For a more unusual yet delightful option, go for cauliflower steaks.

Season them well and grill until tender for a wonderful vegetarian pairing.

Buttered Green Beans

Don’t forget about buttered green beans, a classic side dish that goes wonderfully with mashed potatoes.

The slight crunch of the beans adds a nice balance to the creaminess of the potatoes.

Variations and Substitutions

If you’re looking to add some extras to your mashed potatoes, there are plenty of tasty options to try.

You can switch out regular milk for buttermilk to give your mash a subtle tang.

Mustard Mashed Potatoes

Mix in a tablespoon or two of grainy mustard for a zesty kick.

Cream cheese or sour cream are great alternatives to traditional cream and milk.

Herb-Infused

Try adding finely chopped herbs like rosemary, thyme, or chives for added flavor.

Cheesy Twist

Fold in some shredded cheese like cheddar, parmesan, or even gouda to make a rich, cheesy mash.

Garlic Lover’s

Roast a couple of garlic cloves and mash them into your potatoes for a more robust taste.

Looking to make a healthier version?

Swap out the heavy cream with Greek yogurt, which adds creaminess without all the extra fat.

Possibly use olive oil instead of butter for a delicious, Heart-healthy option.

Don’t forget you can also experiment with different types of potatoes; waxy red-skinned potatoes bring a different texture compared to starchy russets.

How to Store Leftover Mashed Potatoes

Make sure your mashed potatoes are completely cool before storing them.

Use airtight containers to keep the potatoes from drying out or absorbing any unwanted odors from other foods in the refrigerator.

Label the container with the date so you’ll know how long they’ve been stored.

Refrigeration Tips

Leftover mashed potatoes can be stored for 3 to 5 days in the refrigerator.

Keep your refrigerator temperature at or below 40°F to prevent bacteria growth.

Store the potatoes on the top shelf where the temperature remains the most consistent.

Freezing Instructions

Mashed potatoes can be frozen for up to 12 months if stored properly.

Portion the mashed potatoes into freezer bags or containers to make thawing easier.

Flatten the bags to save space in the freezer and allow for even freezing.

Avoid Room Temperature Storage

Never leave mashed potatoes out at room temperature for more than 2 hours.

Room temperature can promote the growth of harmful bacteria that cause food poisoning.

Always transfer potatoes to the fridge or freezer as soon as possible.

Common Mistakes to Avoid

Overcooking the Potatoes

Just as with making Gordon Ramsay’s Shepherd’s Pie, avoid overcooking the potatoes.

Overcooked potatoes become waterlogged, resulting in a gummy texture.

Boil the potatoes until they are just fork-tender for the best results.

Adding Cold Ingredients

Using cold butter or milk can drastically change the texture of your mashed potatoes.

Make sure to warm the butter and milk before mixing them in.

This helps achieve a smoother, creamier consistency.

Using the Wrong Tool

Mashing potatoes with the wrong tool can lead to a gluey texture.

Stick to a potato masher or a ricer for the best texture.

Avoid using a food processor or blender, which can make the potatoes too pasty.