Gordon Ramsay Perfect Mashed Potatoes Recipe

Gordon Ramsay Perfect Mashed Potatoes recipe is made with waxy Yukon Gold potatoes, heavy cream, whole milk, cold butter, and freshly chopped green onions. The result is a velvety, smooth side dish with a rich, buttery flavor and absolutely no lumps. It is the ultimate comfort food accompaniment for a Thanksgiving feast, a holiday dinner, or a classic steak night.

Why You Will Love This Mashed Potato Recipe:

• Zero Lumps Guaranteed: The secret weapon in this recipe is the potato ricer. Unlike a hand masher which leaves chunks, the ricer breaks the potato down into fine, fluffy strands, ensuring every bite is perfectly smooth.
• Not Watery or Gluey: By “steaming dry” the potatoes after boiling, you remove all the excess moisture. This means the potatoes soak up the butter and cream instead of water, preventing that soggy, slushy texture.
• Restaurant Quality Flavor: The combination of whole milk, heavy cream, and plenty of cold butter makes these taste exactly like the side dishes served in high-end steakhouses.
• Simple Ingredients: You don’t need fancy additives or secret spices. This recipe relies on just three main ingredients—potatoes, dairy, and seasoning—treated with the right technique to make them shine.

Gordon Ramsay Perfect Mashed Potatoes Ingredients

The Base:

• 2 lbs (approx. 1 kg) Yukon Gold or Maris Piper potatoes
• 1 tablespoon sea salt (for the water)
• Water, for boiling

The Richness:

• 1/2 cup heavy cream (double cream)
• 1/2 cup whole milk
• 6 tablespoons unsalted butter, cold and cubed
• Salt and finely ground white pepper, to taste
• 2 tablespoons chives or green onions, finely chopped (for garnish)

How To Make Gordon Ramsay Perfect Mashed Potatoes

1. Prepare the potatoes: Peel the potatoes and cut them into even-sized chunks. Place them in a large pot and cover them with cold water. Add a generous pinch of salt.
2. Boil gently: Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15 to 20 minutes until a knife slides through the potatoes easily.
3. Steam them dry: Drain the potatoes in a colander. Return the empty pot to the stove over low heat. Put the drained potatoes back into the hot pot and toss them for 1-2 minutes. This evaporates excess moisture and prevents watery mash.
4. Mash efficiently: Pass the hot potatoes through a potato ricer or a food mill back into the pot. Do not use a hand masher or electric mixer, as these can make the texture gluey.
5. Add the fats: While the potatoes are still hot, stir in the cold cubed butter vigorously with a wooden spoon.
6. Finish the consistency: Pour in the milk and heavy cream. Stir until the liquid is absorbed and the potatoes are smooth and glossy.
7. Season and serve: Season with salt and white pepper. Stir in the chopped chives or green onions just before serving for a fresh crunch.

Recipe Tips

• Use a Ricer: The secret to Gordon Ramsay’s lump-free mash is a potato ricer. This tool forces the potato through small holes, creating fluffy strands that melt into the butter. If you don’t have one, a fine-mesh sieve works too.
• Start with Cold Water: Always start your potatoes in cold water. If you drop them into boiling water, the outside will overcook and fall apart before the inside is soft.
• Steam Drying is Crucial: Don’t skip step 3. Removing the water from the boiled potatoes allows them to absorb the butter and cream better, leading to a richer flavor.
• White Pepper vs. Black Pepper: Gordon Ramsay prefers white pepper for mashed potatoes. It provides a sharper heat and doesn’t leave black specks in the pristine white dish.

What To Serve With Mashed Potatoes?

These potatoes are the gold standard for side dishes they pair flawlessly with Beef Wellington, roast chicken, or grilled lamb chops. They are also the perfect base for “Bangers and Mash” (sausages with onion gravy) or as the topping for a rich Shepherd’s Pie.

How To Store Leftovers Mashed Potatoes?

• Refrigerate: Let the potatoes cool completely. Transfer them to an airtight container and store in the refrigerator for up to 3 days. The fat in the butter and cream helps keep them moist.
• Freeze: You can freeze these potatoes! Because they contain plenty of fat, they freeze better than plain mashed potatoes. Place them in a freezer-safe bag or container and freeze for up to 1 month. Thaw in the fridge overnight before reheating.

How To Reheat Leftovers Mashed Potatoes?

1. On the Stovetop (The Best Method) This method allows you to control the texture and add moisture back in.

• Place the cold potatoes in a saucepan over low heat.
• Add a splash of warm milk or a small knob of butter.
• Stir constantly as they warm up. The extra liquid will help loosen them, as mashed potatoes tend to stiffen when cold.
• Once they are hot and creamy, serve immediately.

2. In the Microwave (Fastest Method)

• Place the potatoes in a microwave-safe bowl.
• Add a splash of milk or cream.
• Cover the bowl with a damp paper towel (this creates steam and keeps them moist).
• Heat on high for 1 minute, then stir. Repeat in 30-second intervals until they are hot throughout.

3. In the Oven (Best for Large Batches)

• Preheat your oven to 350°F (175°C).
• Spread the potatoes in an even layer in a baking dish.
• Top with a few thin slices of butter.
• Cover tightly with aluminum foil to prevent them from drying out.
• Bake for 20 to 30 minutes until heated through.

FAQs

Mashed Potatoes Nutrition Facts

Serving Size: 1/2 cup

• Calories: 290 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 55mg
• Sodium: 350mg
• Total Carbohydrate: 28g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 4g

Gordon Ramsay Perfect Mashed Potatoes Recipe

Recipe by Sophie LaneCourse: Sides, Dinner, LunchCuisine: American, BritishDifficulty: Easy

Servings

4

servings

Prep time

5

hours 

10

minutes

Cooking time

20

minutes

Calories

290

kcal

Gordon Ramsay Perfect Mashed Potatoes recipe is made with waxy Yukon Gold potatoes, heavy cream, whole milk, cold butter, and freshly chopped green onions. The result is a velvety, smooth side dish with a rich, buttery flavor and absolutely no lumps. It is the ultimate comfort food accompaniment for a Thanksgiving feast, a holiday dinner, or a classic steak night.

Ingredients

• 2 lbs (approx. 1 kg) Yukon Gold or Maris Piper potatoes

• 1 tablespoon sea salt (for the water)

• Water, for boiling

• The Richness:

• 1/2 cup heavy cream (double cream)

• 1/2 cup whole milk

• 6 tablespoons unsalted butter, cold and cubed

• Salt and finely ground white pepper, to taste

• 2 tablespoons chives or green onions, finely chopped (for garnish)

Directions

• Prepare the potatoes: Peel the potatoes and cut them into even-sized chunks. Place them in a large pot and cover them with cold water. Add a generous pinch of salt.
• Boil gently: Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15 to 20 minutes until a knife slides through the potatoes easily.
• Steam them dry: Drain the potatoes in a colander. Return the empty pot to the stove over low heat. Put the drained potatoes back into the hot pot and toss them for 1-2 minutes. This evaporates excess moisture and prevents watery mash.
• Mash efficiently: Pass the hot potatoes through a potato ricer or a food mill back into the pot. Do not use a hand masher or electric mixer, as these can make the texture gluey.
• Add the fats: While the potatoes are still hot, stir in the cold cubed butter vigorously with a wooden spoon.
• Finish the consistency: Pour in the milk and heavy cream. Stir until the liquid is absorbed and the potatoes are smooth and glossy.
• Season and serve: Season with salt and white pepper. Stir in the chopped chives or green onions just before serving for a fresh crunch.

Notes

• Use a Ricer: The secret to Gordon Ramsay’s lump-free mash is a potato ricer. This tool forces the potato through small holes, creating fluffy strands that melt into the butter. If you don’t have one, a fine-mesh sieve works too.
  Start with Cold Water: Always start your potatoes in cold water. If you drop them into boiling water, the outside will overcook and fall apart before the inside is soft.
  Steam Drying is Crucial: Don’t skip step 3. Removing the water from the boiled potatoes allows them to absorb the butter and cream better, leading to a richer flavor.
  White Pepper vs. Black Pepper: Gordon Ramsay prefers white pepper for mashed potatoes. It provides a sharper heat and doesn’t leave black specks in the pristine white dish.