Gordon Ramsay’s ‘secret’ to making ‘ultra-creamy’ mashed potatoes

There is nothing better than mashed potatoes to go with your roast meat or veggies, and Gordon Ramsay has revealed his “secret” for making the “ultimate” mashed potatoes. 

Creamy mashed potatoes packed with garlic and herbs are often the best part of any meal, and it is very simple to make this family favorite. 

Gordon Ramsay has shared his recipe for making pomme purée, which is the French version that makes them “ultra-creamy” and “the best-mashed potatoes you could ever envision.” 

In partnership with MasterClass, Gordon explained that elevating your mashed potatoes to the next level begins at the supermarket, as using a waxed potato makes your mash even easier because it contains more water, which means you get creamier mashed potatoes. 

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

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How to make Gordon Ramsay’s mashed potatoes

Ingredients

For the potatoes

• Three large or six small peeled and diced waxy potatoes (such as Yukon or Kennebec)
• One tablespoon of salt, plus more for seasoning
• ¼ cup of cubed unsalted butter
• ¼ cup of thinly sliced scallions

For the infused cream: 

• One and a half cups of heavy cream (or whipping cream)
• One tablespoon of nutmeg
• Two bay leaves
• 12 crushed garlic cloves
• Salt and pepper for seasoning

For the garnish: 

• Half a bunch of thinly sliced chives
• One tablespoon of olive oil

Kitchen equipment:

• Medium saucepot
• Medium saucepan
• Medium bowl
• Strainer
• Ricer (optional)

Instructions 

To make the infused cream: 

In a medium saucepan, add oil, heavy cream, chopped garlic, and bay leaves to the pan and cook on medium heat for around three to five minutes. 

Season lightly with nutmeg, salt, and pepper to taste and keep stirring. Strain the cream through a sieve. 

Smash the garlic into the sieve to create as much flavor as possible, and then place your infused cream in a small pot on a low heat to keep warm as you make the mashed potatoes. 

To make the potatoes: 

To begin, peel and chop your potatoes. Gordon Ramsay has said the best way to cut a potato is to slice it across. cut it into four pieces and then it can be easily diced. 

Place your potatoes in a pot and add three quarts of water or until the potatoes are completely submerged, and then add one tablespoon of salt. 

Cover the pot and cook the potatoes on medium-high heat until the water boils, then turn the heat down to medium-low. 

Cook for around eight minutes until the potatoes have softened and can easily be smashed. You can test this by taking a diced potato and seeing if it can be smashed with a spoon. 

Once ready, place the cooked potatoes in a strainer and let them drain for around 30 minutes to make sure all the excess water is gone. 

Place the back in the pot and allow them to steam for a minute or two. 

Use a medium-sized bowl to pass the potatoes into a ricer or mash them by hand using a spoon or masher. 

Slowly add in the infused cream and mix together. Add in a few knobs of cubed butter at a time as well until all the ingredients are incorporated. Add more cream, salt or pepper to the potatoes until you believe they are fully seasoned and taste-ready. 

Mix in your scallions into your potatoes, and when you go to serve them add your chives and a splash of oil. Your perfectly fluffy and light mashed potatoes are now ready.