Gordon Ramsay’s Best Mashed Potatoes
Simple to prepare and sure to delight a large group, this recipe for Gordon Ramsay’s Best Mashed Potatoes is the epitome of homemade comfort cuisine. This is a quick and simple side dish that can be served at any time of year.
Ingredients
- 2 pounds Yukon gold potatoes
- 2 teaspoons salt divided
- ½ cup and 2 tablespoons butter
- ½ cup hot milk
- ½ cup sour cream
- 1 teaspoon minced garlic optional
- chopped chives and fresh ground black pepper for garnishing
Instructions
- Peel the potatoes and cut them into 2-inch pieces. Rinse the potatoes and place them in a large saucepan.
- Cover the potatoes with water and season with 1 teaspoon of the salt. Boil the potatoes until they are fork tender.
- Drain the potatoes and return them to the saucepan. Add 1/2 cup of the butter, hot milk, sour cream, and salt to taste; mash thoroughly with a potato masher until very creamy. If using garlic, melt the butter with the garlic to infuse the flavor before adding the mixture to the potatoes.
- Remove the mashed potatoes and place them in a serving dish. Drizzle the remaining 2 tablespoons of melted butter on top and sprinkle with freshly ground pepper. Serve garnished with the chopped chives.
Notes
- Use Yukon gold or russet potatoes.
- Prepare your potatoes by cutting them into chunks. However, if you cut them up into too small of pieces, they may soak up more water resulting in overly watery mashed potatoes.
- To guarantee that the potatoes are cooked through evenly, begin the cooking process with them in cold water. On the other hand, if you begin by cooking the potatoes in hot or boiling water, the skins of the potatoes will cook and become softer, but the inside will remain more firm.
- If you want the mashed potatoes to have a flavor and consistency that is truly creamy, you should begin mashing them as soon as you drain the potatoes.
- You should season the water that you boil the potatoes in with salt. Drain the potatoes carefully to prevent them from becoming mushy.
- Taste the potatoes and season them as needed. This is of the utmost importance; seasoning and tasting the potatoes frequently will allow you to get an ideal balance of salt and pepper.
- Avoid using a food processor at all costs. However, you may mash the potatoes in the bowl of a cake mixer fitted with the whisk attachment to whip the potatoes, and then transfer the mashed potatoes to the saucepan.
- Make use of whole milk, cheese, sour cream, and butter in this recipe.
- In order to infuse the butter with the taste of the herbs, melt the butter with the herbs.
Nutrition
Calories: 303kcalCarbohydrates: 28gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 54mgSodium: 920mgPotassium: 698mgFiber: 3gSugar: 3gVitamin A: 628IUVitamin C: 30mgCalcium: 68mgIron: 1mg
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