Gordon Ramsay’s pomme purée is the perfect ‘elevated’ mashed potato recipe

If you are looking to elevate your mashed potatoes - Gordon Ramsay has the perfect recipe.

“The secret behind any great mash is in the waxy potato because they hold the most amazing amount of cream and butter,” he shares. 

He says there are many benefits to using waxy potatoes like Yukon or Kennebec because they are high in moisture, low in starch, and maintain a dense texture when cooked, as opposed to their starchy potato cousins that are low in moisture, high in starch, and have a floury texture when cooked.

The French way to prepare mashed potatoes, called pomme purée, mixes potatoes, sour cream and green onion to create the perfect blend with a tangy twist. You can make it yourself in just one hour.

However, if you want to try a different potato recipe, you can try Ramsay's roasted potatoes, a hearty breakfast baked potato, loaded baked potato, and au gratin potatoes. You can also try out Ramsay's alternative mashed potato recipe or rival Anthony Bourdain's creamy mashed recipe. You can even make fried potato pancakes with your leftover mashed. Also, make sure you store your potatoes correctly to keep them fresh longer.

READ MORE: Storage tip to keep your potatoes fresh and stop them going soft

Ingredients

Infused Cream

• 1 1⁄2 cups heavy cream

• 1 teaspoon nutmeg

• 2 bay leaves

• 12 garlic cloves, crushed

• Salt and black pepper to taste

Potatoes

• 3 large or 6 small waxy potatoes (Yukon or Kennebec), peeled and diced

• 1 tablespoon salt, plus more to taste

• 1⁄4 cup unsalted butter, cubed and chilled 1⁄4 cup scallions, thinly sliced

Garnish

• 1⁄2 bunch chives, thinly sliced

• 1 tablespoon extra virgin olive oil

Instructions 

Infused Cream

1. In a medium saucepan over medium heat, add the heavy cream, bay leaf, oil, and garlic. Bring to a boil and reduce the cream by a quarter for about 3 to 5 minutes. Season lightly with salt to taste.

2. Strain the cream through a sieve into a small saucepot to keep warm.

3. Smash the garlic into the sieve to expel as much flavor as possible.

Potatoes

1. Pour the diced potatoes into a medium saucepot. Add 3 quarts cold water or enough to completely submerge the potatoes. Add 1 tablespoon of salt. Cover and bring to a boil over medium-high heat. Taste the salted water to check the salt level. Add more if needed. Turn heat down to medium-low and bring to a simmer. Cook for 7 to 8 minutes. Be sure not to let the water come back to a boil or you will end up with watery, mushy potatoes.

2. Pour the cooked potatoes into a strainer and allow to drain for 30 seconds to fully release excess water, then add back into the saucepot. Cover and bring to medium heat to let the potatoes steam for 1 to 2 minutes.

3. Scoop cooked potatoes into a ricer and press over a medium-sized bowl. Repeat until all the potatoes have passed through the ricer.

4. Slowly fold a third of the infused cream into the riced potatoes with a rubber spatula.

5. Lightly whip the potatoes and add another third of the infused cream. Fold in a few knobs of cubed butter at a time until all of the butter is incorporated. Whip the potato mixture and taste for seasoning. Add more salt and/or infused cream if needed.

6. Finally, fold in the sliced scallions. This purée should be aerated, light, fluffy, and able to run off the side of a spoon or rubber spatula.

7. Sprinkle a generous amount of chives over the top of the potatoes and finish with a drizzle of extra virgin olive oil.