This Gordon Ramsay Perfect Mashed Potatoes recipe is a creamy and smooth recipe, which is made with Russet potatoes and garlic. It’s the ultimate comfort food recipe, ready in about 25 minutes.
Jump to RecipeGordon Ramsay Perfect Mashed Potatoes Recipe Ingredients
- 1.8 kg Russet or Yukon Gold potatoes
- 3 garlic cloves (optional)
- 75g melted salted butter
- 240ml hot milk or cream
- Salt and pepper to taste
How To Make Gordon Ramsay Perfect Mashed Potatoes Recipe
- Prep and Boil the Potatoes: Peel the potatoes and cut them into evenly sized quarters. Place them in a large pot with the optional garlic cloves and cover with cold, salted water. Bring the water to a boil and cook uncovered for about 15 minutes, or until the potatoes are completely tender and can be easily pierced with a fork.
- Drain and Steam Dry: Drain the potatoes thoroughly in a colander. Return the empty pot to the stove over low heat for a minute to evaporate any remaining water, then return the potatoes to the hot, dry pot. Let them sit for 2 minutes to steam dry.
- Mash the Potatoes: Add the melted butter to the potatoes and begin to mash them gently.
- Add Milk and Season: While still mashing, gradually pour in the hot milk or cream until you reach your desired consistency. Season generously with salt and pepper to taste.
- Rest and Serve: Let the mashed potatoes rest for 2–3 minutes before serving. Serve hot.
Recipe Tips
- How do I get the smoothest, most luxurious mash? For an ultra-smooth, restaurant-quality texture, pass the cooked potatoes through a potato ricer or a fine-mesh sieve before adding the butter and milk. This method breaks down the potatoes without overworking them, preventing a gluey consistency.
- Why do I need to steam dry the potatoes? Letting the potatoes steam dry for a couple of minutes after draining is a crucial step. It allows excess water to evaporate, which prevents the mash from becoming watery and helps it absorb the butter and cream more effectively.
- How do I keep everything hot? To save time and ensure a smooth mash, heat your milk or cream in a microwave-safe measuring jug while the potatoes are draining. Adding hot liquid to hot potatoes is key to a creamy, non-gluey result.
- Why rest the mash before serving? A short rest of 2–3 minutes allows the starches in the potatoes to settle and fully absorb the butter and cream. This stabilizes the mash and improves the final texture.
What To Serve With Mashed Potatoes
Perfect mashed potatoes are one of the most versatile side dishes and pair wonderfully with almost any comfort food main:
- Roast chicken, beef, or pork
- Steak pie or cottage pie
- Bangers and Mash (sausages and onion gravy)
- Fried chicken
How To Store Leftover Mashed Potatoes
- Refrigerate: Cool the mashed potatoes completely and store them in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat gently in a saucepan over low heat with a splash of milk to restore creaminess, or in the microwave.
Perfect Mashed Potatoes Nutrition Facts
- Calories: 237kcal
- Carbohydrates: 40g
- Protein: 5g
- Fat: 7g
- Saturated Fat: 4g
- Sodium: 300mg
- Fiber: 4g
- Sugar: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What are the best potatoes for mashing?
Starchy potatoes like Russets, Maris Piper, or King Edward are the best choice. They fall apart easily when cooked and absorb the butter and cream well, resulting in a light, fluffy mash. Waxy potatoes can become gluey when mashed.
Why did my mashed potatoes turn out gluey?
Gluey mash is usually the result of overworking the potatoes, which releases too much starch. This can happen from using a food processor or blender, or from mashing them too vigorously for too long. Mash gently and only until smooth.
Can I make mashed potatoes ahead of time?
Yes. You can make them a few hours ahead and keep them warm in a slow cooker on the u0022warmu0022 setting, or in a heatproof bowl set over a pan of simmering water.
Gordon Ramsay Perfect Mashed Potatoes Recipe
Course: Side DishCuisine: BritishDifficulty: Easy6
servings10
minutes15
minutes237
kcalA foolproof method for incredibly creamy, smooth, and flavorful mashed potatoes every time.
Ingredients
1.8 kg Russet or Yukon Gold potatoes
3 garlic cloves (optional)
75g melted salted butter
240ml hot milk or cream
Salt and pepper to taste
Directions
- Peel and quarter potatoes. Place in a pot with garlic, cover with cold salted water.
- Bring to a boil and cook for about 15 minutes until fork-tender.
- Drain the potatoes well and let them steam dry in the hot pot for 2 minutes.
- Add the melted butter and begin to mash.
- Gradually add the hot milk or cream while mashing until you reach your desired consistency.
- Season to taste with salt and pepper.
- Rest for 2-3 minutes before serving hot.
Notes
- For the smoothest, most luxurious texture, push the cooked potatoes through a fine-mesh sieve or a potato ricer.
- Always start the potatoes in cold, salted water to ensure they cook evenly.
- Letting the potatoes steam dry after draining is key to preventing a watery mash.
- Use hot milk or cream, not cold, to keep the mash smooth and creamy.
