Gordon Ramsay’s mashed potatoes ‘fit for a king’ – ‘rich’ and ‘nicely seasoned' (2024)

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Gordon Ramsay has the best creamy mashed potato recipe for those looking for a flavorful filling. The chef says your mashed potatoes will be fit for royalty.

By Franca Akenami

An excellent side to fried chicken dishes, creamy, flavor-packed mashed potatoes can be a tad tricky to prepare if you’re lacking the right tools and ingredients. That’s why Gordon Ramsay detailed exactly how to create the ideal mashed potatoes in his MasterClass – and he’s got it down to a science.

If you'd like to replicate his mouthwatering recipe, the chef used peeled Yukon Gold potatoes. He was sure to not rinse them too much as he wanted to keep the starch, explaining that the starch gives the mashed potatoes their depth and richness.

To get started, dice your potatoes up and throw them in a pot of cold water with a dash of seasoning of your choice. According to chef Ramsay, if you start the potatoes in hot water, it creates an “unwanted furnace” on the outside of the potato.

Bring your potatoes to a boil covering the pot with a lid. Set the heat to medium to low and let the potatoes simmer for seven to eight minutes.

In a separate saucepan, add one and a half cups of heavy cream, a teaspoon of nutmeg, two bay leaves, 12 crushed garlic cloves, and your preferred amount of salt and pepper. This, according to Ramsay, will create the essence of your mashed potatoes and give them their richness.

READ MORE: Gordon Ramsay’s ‘delicious’ shepherd's pie is the perfect recipe for a cosy autumn dinner

Gordon Ramsay’s mashed potatoes ‘fit for a king’ – ‘rich’ and ‘nicely seasoned' (3)

Ramsay topped the final product of his mashed potatoes off with chopped scallions (Image: Gordon Ramsay via Facebook)

After letting the creamy mix boil, get a strainer and place it on top of a pot. Once all of the cream has flowed into the pot, take the back of your spoon and press it against what’s left in the strainer, specifically the garlic, to get more of its flavor dripping into the cream.

Switch gears back to your potatoes to make sure they’re ready. Once they’re done cooking, put them in a strainer to drain them.

Place your freshly drained potatoes back into a pot and cook them at a medium heat. Steam them for one to two minutes.

Ramsay said of the process: “The more fluffier I get these potatoes now, the more lighter and creamier they’re going to taste."

Take a spoon and lift your potatoes out of the pot and into a ricer. The hotter your potatoes are when you do this, the fluffier they will become. Close your ricer, push down on it and let the potato spirals fall into a bowl.

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“Now I’ve got that nice, light fluffy texture,” Ramsay said of the step. Grab a flat, large cooking utensil and start mashing your potatoes. While you do this, combine the cream into the mashed potatoes in thirds.

After mixing the cream in, add a one-fourth cup of cubed and chilled unsalted butter and one-fourth cup of thinly sliced scallions.

When his mashed potato masterpiece was done, Ramsay said: “Look, it’s so fluffy. It’s like pillows of this incredibly rich, fragrant mashed potato.”

Admiring his work he said: “That is a mashed potato fit for a king.” The final product, topped with chopped scallions, looked quite appetizing.

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Gordon Ramsay’s mashed potatoes ‘fit for a king’ – ‘rich’ and ‘nicely seasoned' (2024)

FAQs

What do professional chefs use to mash potatoes? ›

The secret weapon, a good potato ricer (affiliate). This pushes the potatoes into strings, which helps them soak up every bit of the cream and achieve maximum fluffliness.

Why do restaurant mashed potatoes taste better? ›

Garlic and herbs are added to boost flavor

Instead of boiling a few potatoes and mashing them plain, a lot of restaurant chefs like to apply a little more finesse. Garlic and herbs infused in butter and cream add a flavor boost without overpowering.

Why do people add sour cream to mashed potatoes? ›

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

What adds flavor to mashed potatoes? ›

Garlic – For savory depth of flavor. Unsalted butter – For richness and buttery flavor. Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.

How does Gordon Ramsay make smashed potatoes? ›

Gordon Ramsay's Smashed Potatoes are made with baby potatoes, olive oil, herbs like rosemary or thyme, garlic, salt, and pepper this dish serves 8 and takes about 1 hour, including boiling and roasting for a crispy exterior.

What does Rachael Ray use to mash potatoes? ›

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

What potatoes does Ina Garten use for mashed potatoes? ›

I tried Ina Garten's simple recipe for mashed potatoes, and I loved the secret ingredient. In addition to Yukon Gold potatoes, butter, and milk, the ingredient list includes lemon zest.

What 4 types of potatoes are best for making mashed potatoes? ›

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

How do restaurants make their mashed potatoes so good? ›

Potato Ricer: A potato ricer produces incredibly smooth and fluffy mashed potatoes by pressing cooked potatoes through small holes. It's ideal for achieving a restaurant-quality texture.

Why are Bob Evans mashed potatoes so good? ›

Made with fresh red skin potatoes, butter, and real buttermilk, Bob Evans Mashed Potatoes tastes like homemade. We put extra care into making our mashed potatoes rich and creamy to deliver that homemade flavor your family expects. Easily prepared in the microwave, Bob Evans Mashed Potatoes are a true timesaver.

Is milk or sour cream better for mashed potatoes? ›

Most mashed potato recipes call for milk and butter, but sour cream makes them so creamy with just enough tang. It also helps to cut down on the rich flavor. Salt – Salt the water.

What not to do mashed potatoes? ›

The 7 Biggest Mistakes You Make With Mashed Potatoes
  1. You Don't Wash Potatoes First. ...
  2. You Use Just One Type of Potato. ...
  3. You Don't Season the Water. ...
  4. You Add Potato Pieces to Boiling Water. ...
  5. You Use the Wrong Gadget to Mash the Potatoes. ...
  6. You Only Use Butter. ...
  7. You Make the Potatoes Too Soon.
Jun 15, 2021

Why do you put vinegar in mashed potatoes? ›

The addition of a mildly acidic vinegar to a starchy veggie like potatoes not only deepens the flavor profile, but it also helps to tenderize the tubers.

Why do people put an egg in their mashed potatoes? ›

Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.

What is the liquid in Bob Evans Mashed Potatoes? ›

Made with fresh real potatoes, butter, and milk, Bob Evans Mashed Potatoes tastes like homemade.

Why add baking soda to mashed potatoes? ›

Just a pinch of baking soda is all you need to create mashed potatoes as soft as clouds. When you add baking soda, it reacts with the heat of the dish and the acid in the milk or cream to create small air pockets throughout the mash. These air bubbles translate to light and airy bites. Yum!

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