This Gordon Ramsay Mashed Sweet Potatoes recipe is a creamy, buttery, and naturally sweet recipe, which is made with simple ingredients. It’s the ultimate cozy side dish, perfect for any roast dinner, and ready in about 25 minutes.
Jump to RecipeGordon Ramsay Mashed Sweet Potatoes Recipe Ingredients
- 1.8 kg sweet potatoes, peeled
- 75g butter
- 80ml half-and-half or milk, warmed
- Salt and black pepper, to taste
- Cinnamon (optional, for garnish)
How To Make Gordon Ramsay Mashed Sweet Potatoes Recipe
- Prep and Boil the Potatoes: Peel the sweet potatoes and cut them into evenly sized cubes. Place them in a large pot of cold, salted water. Bring the water to a boil and cook for about 15 minutes, or until the potatoes are very tender when pierced with a fork.
- Drain and Dry: Drain the cooked potatoes thoroughly in a colander. Let them sit for 2–3 minutes to allow any excess steam and moisture to escape.
- Mash the Potatoes: Return the dry potatoes to the hot pot. Add the butter and mash until smooth.
- Add Dairy and Season: Gradually pour in the warm half-and-half or milk, stirring continuously until the potatoes are creamy and have reached your desired consistency.
- Serve: Season generously with salt and pepper to taste. Garnish with a sprinkle of cinnamon if using, and serve hot.
Recipe Tips
- How do you get the smoothest texture? For an ultra-smooth, restaurant-quality puree, pass the cooked potatoes through a potato ricer instead of using a masher. This creates a very fine, airy texture without the risk of making the potatoes gluey.
- Why start the potatoes in cold water? Starting the potatoes in cold water and bringing them to a boil together ensures that they cook more evenly from the outside in. Dropping them into boiling water can cause the outside to become mushy before the inside is fully tender.
- How do you ensure the potatoes cook evenly? Cut the sweet potatoes into uniform, evenly sized cubes. This guarantees that all the pieces will cook at the same pace and be perfectly tender at the same time.
- Can I make these ahead of time? Yes. To reheat, place the mashed potatoes in a saucepan over low heat with an extra splash of milk or a knob of butter to restore their creamy texture. Stir gently until warmed through.
What To Serve With Mashed Sweet Potatoes
This versatile and comforting side dish pairs wonderfully with a variety of main courses:
- Roast chicken, turkey, or pork loin
- A perfectly cooked steak
- Pan-seared duck breast
- As part of a holiday meal spread
How To Store Mashed Sweet Potatoes
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: You can freeze mashed sweet potatoes. Let them cool completely, then store in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator before reheating.
Mashed Sweet Potatoes Nutrition Facts
- Calories: 249 kcal
- Protein: 4g
- Fat: 9g
- Carbohydrates: 40g
- Fiber: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different type of dairy?
Yes. While half-and-half or milk are great, you can make these potatoes even richer by using heavy cream. For a tangier version, you could stir in a little sour cream or crème fraîche.
Do I have to peel the sweet potatoes?
For the smoothest, creamiest texture, peeling is recommended. However, you can also boil them with the skins on and peel them after they are cooked, as the skins will come off easily.
Can I use a hand mixer to mash the potatoes?
It’s not recommended. A hand mixer can easily overwork the starches in the potatoes, which can result in a gummy, gluey texture rather than a fluffy one. A masher or a ricer is the best tool for the job.
Gordon Ramsay Mashed Sweet Potatoes Recipe
Course: Side DishCuisine: BritishDifficulty: Easy6
servings10
minutes15
minutes249
kcalCreamy, buttery, and naturally sweet—these mashed sweet potatoes are the ultimate cozy side dish, simple to make and perfect for anything from roast dinners to weeknight comfort.
Ingredients
1.8 kg sweet potatoes, peeled and cubed
75g butter
80ml half-and-half or milk, warmed
Salt and black pepper, to taste
Cinnamon (optional, for garnish)
Directions
- Place the cubed sweet potatoes in a large pot of cold, salted water. Bring to a boil and cook for about 15 minutes, until tender.
- Drain the potatoes well and let them steam-dry for 2-3 minutes.
- Return the potatoes to the pot, add the butter, and mash until smooth.
- Gradually stir in the warm half-and-half or milk until the potatoes are creamy.
- Season to taste with salt and pepper. Garnish with optional cinnamon and serve hot.
Notes
- Cutting the sweet potatoes into evenly sized pieces ensures they all cook at the same rate.
- Starting the potatoes in cold water helps them cook more evenly.
- For the smoothest, most velvety texture, pass the cooked potatoes through a ricer.
- Reheat leftovers over low heat with an extra splash of milk or butter to restore creaminess.
