Description
Gordon Ramsay’s Perfect Mashed Potatoes recipe delivers creamy, smooth, and flavorful mashed potatoes using simple ingredients and a straightforward method. By boiling the potatoes until tender, steaming them to remove excess moisture, and combining melted butter and hot milk, this classic side dish achieves the perfect balance of texture and taste.
Ingredients
Scale
Potatoes
- 1.8 kg (4 lbs) Russet or Yukon Gold potatoes, peeled and quartered
Additional Ingredients
- 3 garlic cloves (optional)
- 75g (5 tbsp) melted salted butter
- 240ml (1 cup) hot milk or cream
- Salt and pepper to taste
Instructions
- Prepare the Potatoes: Place the peeled and quartered potatoes in a pot filled with cold, salted water. Bring the water to a boil over medium-high heat and cook the potatoes for 15-20 minutes until they are tender and easily pierced with a fork.
- Drain and Steam Dry: Drain the cooked potatoes thoroughly using a colander, then return them to the hot, empty pot. Let them sit for about 2 minutes to allow steam to evaporate any excess moisture, ensuring a fluffy texture.
- Mash the Potatoes: Using a potato masher or potato ricer, mash the potatoes until smooth and free of lumps for the creamiest consistency.
- Add Butter: Stir the melted salted butter into the mashed potatoes until fully incorporated, adding richness and flavor.
- Incorporate Milk or Cream: Gradually pour in the hot milk or cream, stirring gently to reach your desired creamy consistency. Avoid overmixing to prevent the potatoes from becoming gluey.
- Season and Serve: Season the mashed potatoes generously with salt and freshly ground black pepper. Mix gently and serve immediately while warm for the best taste and texture.
Notes
- Using Russet or Yukon Gold potatoes ensures the best texture for mashing.
- Optional garlic cloves can be boiled with the potatoes for extra flavor, then removed before mashing.
- Using a potato ricer helps achieve the smoothest mashed potatoes with no lumps.
- Steam drying the potatoes after boiling is crucial to remove excess water and create fluffier mash.
- Warm the milk or cream to prevent cooling down the mash and to mix more easily.
- Do not overmix as it can make the potatoes gummy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: British
Keywords: mashed potatoes, Gordon Ramsay, creamy mashed potatoes, classic side dish, buttery mashed potatoes, Yukon Gold, Russet potatoes
