Gordon Ramsay’s mashed potato recipe ‘fit for king’ – they’re ‘rich’ and ‘nicely seasoned'

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.

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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.

“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.