Gordon Ramsay’s Truffle Mashed Potatoes Recipe

This Gordon Ramsay’s Truffle Mashed Potatoes Recipe is a creamy and rich recipe, which is made with Yukon Gold potatoes and truffle oil. It’s a restaurant-quality dish, ready in about 35 minutes.

Jump to Recipe

Gordon Ramsay’s Truffle Mashed Potatoes Recipe Ingredients

• 1.4kg Yukon Gold potatoes, peeled & cubed
• 30g salt (for boiling water)
• 56g butter
• 60ml sour cream
• 120ml cream (or half cream + half milk)
• 2 tsp truffle zest (or sub with more oil)
• 15ml truffle oil
• 2 tsp salt (to taste)

How To Make Gordon Ramsay’s Truffle Mashed Potatoes

1. Boil the potatoes: Place the peeled and cubed potatoes in a large pot with 30g of salt. Cover with cold water, bring to a boil, and cook for 20–25 minutes until very tender when pierced with a fork.
2. Drain and dry: Drain the potatoes thoroughly in a colander. Return the empty pot to the stove over low heat, add the potatoes back in, and let them steam off any remaining moisture for 1-2 minutes.
3. Warm the dairy: While the potatoes cook, gently warm the butter and cream together in a small saucepan or in the microwave.
4. Mash the potatoes: Mash the dry potatoes with a hand masher or press them through a potato ricer.
5. Add final ingredients: Stir in the warm butter and cream mixture, the sour cream, and salt. Once everything is combined, gently fold in the truffle zest and truffle oil.
6. Serve immediately: Taste and adjust the salt if needed. Serve the mashed potatoes immediately while they are hot.

Recipe Tips

• How do I get the smoothest, silkiest potatoes? For the absolute smoothest texture, pass the cooked potatoes through a potato ricer. If you don’t have one, a regular hand masher works great. Avoid using an electric mixer or food processor, as this can overwork the starches and make the potatoes gummy.
• Why use Yukon Gold potatoes? Yukon Gold potatoes have a naturally creamy, buttery texture and a slightly waxy consistency, which makes them the perfect choice for incredibly smooth and flavorful mashed potatoes that aren’t too starchy.
• How do I prevent watery mashed potatoes? The secret is to let the potatoes steam dry. After draining them, returning them to the hot, empty pot for a minute or two allows any excess water to evaporate, which is crucial for a fluffy, not watery, result.
• When should I add the truffle oil? Always add the truffle oil at the very end, after the potatoes have been mashed and are off the heat. The delicate aroma of truffle oil is volatile and can be destroyed by high heat.

What To Serve With Truffle Mashed Potatoes

These luxurious mashed potatoes elevate any meal. They are a perfect side dish for:

• A pan-seared steak, like a ribeye or filet mignon
• A classic roasted chicken
• Braised short ribs or oxtail
• Pan-seared scallops or a flaky white fish

How To Store Truffle Mashed Potatoes

Refrigerate: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat: Reheat gently in a saucepan over low heat with a splash of milk or cream to restore their creamy texture. You can also reheat them in a casserole dish in the oven.

Truffle Mashed Potatoes Nutrition Facts

• Calories: 383kcal
• Carbohydrates: 55g
• Protein: 8g
• Fat: 15g
• Saturated Fat: 9g
• Sodium: 1200mg

Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay’s Smashed Potatoes Recipe
• Gordon Ramsay’s Scalloped Potatoes Recipe
• Gordon Ramsay Mashed Sweet Potatoes Recipe