Discover the joy of enhancing your meal with Gordon Ramsay’s Red Mashed Potatoes, an exquisite side you’ll craft with the utmost culinary skill. Each spoonful you’ll savor is a homage to the sophistication of cooking as you blend the natural sweetness and creamy consistency of red bliss potatoes with the deep, comforting notes of buttermilk, all elevated by a chef’s deft touch.
With red bliss potatoes at its core, known for their velvety texture and superb mashing qualities, your rendition of this dish transcends ordinary expectations, offering a side that is both creamier and more indulgent than ever before.
Unlock the golden touch: Step into fine dining with Gordon Ramsay’s Secret to Luxurious Yukon Gold Mashed Potatoes.
Red Skin Mashed Potatoes Recipe
The steps you take in the kitchen lead to elevating an everyday side into a work of gastronomic beauty. Hell’s Kitchen Buttermilk Red Bliss Mashed Potatoes guides you through a process refined by Chef Ramsay, explaining how.
4
servings15
minutes20
minutesKeep the screen of your device on
Ingredients
2 lbs Red Bliss potatoes
1 cup buttermilk
4 tablespoons unsalted butter
Salt, to taste
Freshly ground black pepper, to taste
Optional: 2 tablespoons fresh chives, chopped
Directions
- Prepare the Potatoes:
- Wash the Red Bliss potatoes and cut them into even-sized chunks. You can peel them, but the skins add a nice texture and flavor.
- Cook the Potatoes:
- Cover the potato chunks in a large pot with cold water. Add a pinch of salt.
- Bring the water to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
- Warm the Buttermilk and Butter:
- While the potatoes cook, gently warm the buttermilk and butter in a small saucepan over low heat. Do not boil. The buttermilk should be warm but not hot.
- Drain and Mash the Potatoes:
- Once the potatoes are cooked, drain them and return them to the pot.
- Mash the potatoes using a potato masher until they reach your desired consistency.
- Add Buttermilk and Butter:
- Gradually add the warm buttermilk and melted butter to the mashed potatoes, stirring to combine. Continue mashing until smooth and creamy.
- Season:
- Add salt and freshly ground black pepper to taste. Stir in the chives if using.
- Serve:
- Serve the buttermilk Red Bliss mashed potatoes hot as a side dish. They pair with various main courses, such as grilled meats or roasted vegetables.
Recipe Video
Notes
- Adapted from Gordon Ramsay’s Hell’s Kitchen American TV Show.
Add a kick to your dish: Embark on a flavorful adventure with Gordon Ramsay’s Wasabi Mashed Potatoes.
Do You Need to Peel Red Skin Potatoes?
No, you do not need to peel red-skinned potatoes. The skin is thin and edible and adds color and texture to dishes. Whether to peel them is a matter of personal preference and the recipe you’re following.
Why Might Red Skin Mashed Potatoes Turn Sticky?
Red skin mashed potatoes can become sticky if overworked or overcooked, releasing excess starch.
Which Potatoes Are Better for Mashing, Red or White?
White potatoes, especially Russets or Yukon Golds, are typically better for mashing due to their higher starch content, making for fluffier mashed potatoes. Red potatoes can still be used but tend to be waxier, which might not result in a classic, smooth texture.
What Is the Common Use for Red Skin Potatoes?
Red skin potatoes are versatile and commonly used in salads, roasted dishes, soups, and stews due to their firm texture and ability to hold shape well during cooking. They can also be mashed, though they yield a different texture than high-starch potatoes.
Discover the creamy perfection: Dive into Gordon Ramsay’s Best Mashed Potatoes and elevate your culinary skills with this masterful recipe.
Last Updated on January 14, 2024 by John Siracusa
