Hamdi Saidani This Gordon Ramsay Perfect Mashed Potatoes recipe is a creamy and silky recipe, which is made with a few simple but crucial techniques for a foolproof, restaurant-quality result every time. It’s the ultimate side dish, ready in about 30 minutes.
Gordon Ramsay Perfect Mashed Potatoes Ingredients
- 1.8 kg (4 lbs) Russet or Yukon Gold potatoes
- 3 garlic cloves, peeled (optional)
- 75g (5 tbsp) salted butter, melted
- 240ml (1 cup) hot milk or cream
- Salt and freshly ground black pepper to taste
How To Make Gordon Ramsay Perfect Mashed Potatoes
- Boil the Potatoes: Peel the potatoes and cut them into even-sized quarters. Place them and the optional garlic cloves in a large pot of cold, generously salted water. Bring to a boil and cook for 15-20 minutes, until the potatoes are completely tender and can be easily pierced with a knife.
- Dry and Mash: Drain the potatoes thoroughly in a colander. Return the empty pot to the stove for a moment to dry out any remaining water, then return the drained potatoes to the hot, dry pot. Let them sit for 2 minutes to steam dry.
- Combine and Season: Add the melted butter to the pot and begin mashing the potatoes with a potato masher or, for the best result, pass them through a potato ricer.
- Finish and Serve: Gradually pour in the hot milk or cream, stirring or mashing gently until you reach your desired creamy consistency. Be careful not to overmix. Season well with salt and pepper and serve immediately.
Recipe Tips
- How to get perfectly fluffy, not watery, potatoes? The most important secret is to steam dry the potatoes. After draining, returning them to the hot, dry pot for a couple of minutes allows all the excess surface moisture to evaporate. This means the potatoes can absorb more of the butter and cream, resulting in a richer, creamier mash.
- Why use hot milk? This is a crucial Gordon Ramsay tip. Adding cold liquid to hot potatoes can cool them down and can result in a gummy, gluey texture. Using hot milk or cream ensures the potatoes stay hot and absorb the liquid easily for a perfectly smooth, silky finish.
- What’s the best tool for mashing? For the absolute smoothest, most restaurant-quality mashed potatoes, a potato ricer is the best tool. It breaks down the potatoes without overworking the starch. If you don’t have one, a simple hand masher is the next best choice. Avoid using a blender or food processor, which will overwork the starch and turn your potatoes into a gluey paste.
- How do you get a non-lumpy mash? Start the potatoes in cold, salted water and cut them into even-sized pieces. This ensures they cook evenly all the way through, so you won’t have any hard, undercooked lumps in your final mash.
What To Serve With Mashed Potatoes
These are the quintessential side dish for a classic comfort food meal. They are the perfect accompaniment to:
- A perfectly seared steak with a pan sauce
- A whole Roasted Chicken or Turkey with gravy
- Classic meatloaf or savory meatballs
- Bangers and Mash (sausages and mashed potatoes)
How To Store Mashed Potatoes
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: The best way to reheat mashed potatoes is on the stovetop over low heat. Add a generous splash of milk or cream and stir frequently until they are hot and have returned to a creamy consistency. You can also reheat them in the microwave, stirring halfway through.
Mashed Potatoes Nutrition Facts
- Serving: 1 serving
- Calories: 350 kcal
- Carbohydrates: 45g
- Protein: 6g
- Fat: 16g
- Saturated Fat: 10g
- Sodium: 650mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why are my mashed potatoes gluey?
Gluey or gummy mashed potatoes are the #1 most common problem, and it is almost always caused by overmixing. When you overwork the potatoes, you release too much starch. Mash them just until they are smooth and combined with the butter and cream, and then stop.
Can I make these ahead of time?
Yes. You can prepare them completely and store them in an airtight container in the fridge. To reheat for a party, you can place them in a slow cooker on the LOW setting with a little extra milk, or in a heatproof bowl set over a pot of simmering water, stirring occasionally.
Do I have to peel the potatoes?
For the smoothest, most classic, and silky texture, peeling is essential. If you prefer a more rustic, u0022smashedu0022 potato style, you can leave the skins on, but the final texture will not be the same as this recipe intends.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Steak Seasoning Recipe
- Gordon Ramsay Burger Seasoning Recipe
- Gordon Ramsay’s Chicken Ballotine Recipe
Gordon Ramsay Perfect Mashed Potatoes Recipe
Description
A foolproof method for achieving perfectly smooth, creamy, and fluffy mashed potatoes every time, using a few simple but crucial chef techniques.
Ingredients
Instructions
- Place peeled, quartered potatoes in a pot of cold, salted water. Bring to a boil and cook for 15-20 minutes until tender.
- Drain the potatoes thoroughly and return them to the hot, empty pot for 2 minutes to steam dry.
- Mash the potatoes until smooth (a potato ricer is best).
- Stir in the melted butter.
- Gradually stir in the hot milk or cream until you reach your desired consistency. Do not overmix.
- Season generously with salt and pepper and serve immediately.
Notes
- u003cliu003eThe most important tip for this recipe is to steam dry the potatoes after boiling and to use u003cemu003ehotu003c/emu003e milk or cream; this is the secret to a creamy, not gummy, texture.u003c/liu003eu003cliu003eFor the smoothest, most restaurant-quality mash, use a potato ricer instead of a traditional masher.u003c/liu003eu003cliu003eDo not overmix the potatoes once you add the liquid, as this will make them gluey.u003c/liu003eu003cliu003eFor the best flavor, be generous with the salt, both in the cooking water and when you season at the end.u003c/liu003e
