This Gordon Ramsay’s Potato Purée Recipe is a creamy and velvety recipe, which is made with Yukon Gold potatoes and heavy cream. It’s a restaurant-quality dish, ready in about 30 minutes.
Jump to RecipeGordon Ramsay’s Potato Purée Recipe Ingredients
- 900g Yukon Gold potatoes, skin-on
- 115g unsalted butter, softened
- 355ml heavy cream (plus more if needed)
- 120ml chicken stock (optional but amazing)
- Kosher salt, to taste
- Black pepper, to taste
How To Make Gordon Ramsay’s Potato Purée
- Boil the potatoes: Place the whole, skin-on potatoes in a large pot of cold, salted water. Bring to a boil and cook for about 20 minutes, or until they are very tender when pierced with a fork.
- Peel and rice the potatoes: Drain the potatoes and let them cool just enough to handle. While they are still warm, peel the skins off by hand. Pass the peeled potatoes through a potato ricer or mash them thoroughly in a bowl.
- Add the butter and cream: Stir the softened butter into the hot potatoes until it is fully melted and incorporated. Slowly add the warmed cream (and stock, if using), mixing gently until the purée is smooth and has reached your desired consistency.
- Season and serve: Season generously with salt and pepper. Taste and adjust the seasoning as needed. Serve the purée immediately while it is warm.
Recipe Tips
- How do I get the smoothest, silkiest texture? A potato ricer is the best tool for the job. It creates a perfectly smooth, lump-free texture without overworking the potatoes. If you don’t have one, a regular hand masher is the next best thing. Never use a food processor or blender, as it will make the potatoes gluey.
- Why use Yukon Gold potatoes? Yukon Gold potatoes have a naturally buttery flavor and a waxy, creamy texture. They don’t absorb as much water as starchy potatoes, which makes them the ideal choice for a dense, rich, and velvety purée.
- Why warm the cream and butter? Adding warm liquids and softened butter to the hot potatoes is key. It helps them absorb the dairy evenly and keeps the purée hot, resulting in a much smoother, creamier final product.
- Why boil the potatoes with the skin on? Cooking the potatoes with their skins on prevents them from becoming waterlogged. This results in a more concentrated potato flavor and a better final texture for the purée.
What To Serve With Potato Purée
This luxurious, silky purée is an elegant side dish that elevates any meal. It pairs perfectly with:
- Pan-seared steak or a beef roast
- Braised short ribs or oxtail
- Roasted chicken
- Pan-seared scallops or a flaky fish fillet
How To Store Potato Purée
Refrigerate: Store leftover potato purée in an airtight container in the refrigerator for up to 4 days. Reheat: Reheat gently in a saucepan over low heat, stirring in a splash of milk or cream to restore its smooth, creamy texture.
Potato Purée Nutrition Facts
- Calories: 370kcal
- Carbohydrates: 40g
- Protein: 6g
- Fat: 21g
- Saturated Fat: 13g
- Sodium: 450mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
What is the difference between mashed potatoes and potato purée?
The main difference is texture. Mashed potatoes are typically fluffier and can be slightly lumpy. A potato purée is much finer, smoother, and silkier, often achieved by using a potato ricer and incorporating more fat like butter and cream.
Can I make this ahead of time?
Yes. You can prepare the purée completely, let it cool, and store it in the refrigerator. To reheat, place it in a saucepan over low heat and stir in a splash of warm milk or cream until it’s hot and creamy again.
My purée is gluey. What went wrong?
Gluey or gummy potatoes are almost always the result of overworking them, especially with an electric appliance like a blender or food processor. These machines break down the starch cells in the potatoes too much. Always mash or rice by hand.
Try More Recipes:
- Gordon Ramsay’s Truffle Mashed Potatoes Recipe
- Gordon Ramsay’s Beans & Potato Cakes Recipe
- Gordon Ramsay’s Scalloped Potatoes Recipe
Gordon Ramsay’s Potato Purée Recipe
Course: Side DishCuisine: FrenchDifficulty: Easy4
servings10
minutes20
minutes370
kcalAn unapologetically rich and creamy potato purée with a velvety smooth texture, made with Yukon Gold potatoes, butter, and heavy cream.
Ingredients
900g Yukon Gold potatoes, skin-on
115g unsalted butter, softened
355ml heavy cream, warmed
120ml chicken stock, warmed (optional)
Kosher salt and black pepper to taste
Directions
- Boil the whole, skin-on potatoes in salted water for about 20 minutes until very tender.
- Drain the potatoes, let them cool slightly, then peel the skins off.
- Pass the warm, peeled potatoes through a potato ricer or mash them thoroughly.
- Stir in the softened butter until it has completely melted.
- Slowly mix in the warmed cream (and stock, if using) until the purée is smooth.
- Season generously with salt and pepper and serve immediately.
Notes
- A potato ricer is the best tool for achieving a perfectly smooth, silky texture.
- Warming the cream and butter before adding them is key for a creamy, hot purée.
- Add the truffle oil (if using, from the original prompt) at the very end, off the heat, to preserve its aroma.
- This dish is best served immediately for the ultimate creamy experience.
