gordon ramsay's wasabi mashed potatoes

Gordon Ramsay’s Wasabi Mashed Potatoes: East Meets West

Wasabi mashed potatoes are the perfect combination of tradition and a twist of spicy wasabi, offering a creamy side full of umami flavor. Learn to craft the ultimate mashed potatoes with the flair of wasabi, drawing inspiration from celebrity chefs like Gordon Ramsay’s Hell’s Kitchen.

The foundation of any great mashed potato recipe begins with the potatoes. Yukon Gold potatoes are the preferred choice for their balance of creaminess and starchiness, which lends itself to a velvety texture. A dash of wasabi brings an exotic twist to the dish to enhance the traditional taste.

Redefine comfort food: Experience a classic with a twist in Gordon Ramsay’s Red Skin Mashed Potatoes.

Wasabi Mashed Potatoes Recipe

Wasabi Mashed Potatoes Recipe

A gourmet spin on the classic dish can be achieved by incorporating wasabi, creating a side dish that Gordon Ramsay would be proud of, as demonstrated in the decadent variations at Hell’s Kitchen.

4.4 from 9 votes
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 ¾ lb. Yukon Gold potatoes peeled and cut into 1-inch cubes

  • 1 Cup Cream

  • 3 Tbsp. unsalted butter softened

  • 1/2 tsp. Kosher salt

  • 1/2 tsp. Ground black pepper

  • 1 tsp. wasabi powder

Directions

  • Place the potatoes in a large saucepan and cover with cold water by two inches. Add ½ tsp. of salt and bring to a boil. Lower the heat to simmer, cover the pot partially, and cook until the Yukon potatoes are very tender when tested with the tip of a sharp paring knife, 25 – 30 minutes.
  • Drain the Yukon potatoes and set aside some of the cooking water.
  • Blend the cream and butter in a small saucepan over medium heat and simmer.
  • Place the Yukon potatoes through a potato ricer or food mill and return them to the pot over low heat. Add the hot cream and butter mixture, fold in wasabi powder, and mix with a wooden spoon. If the Yukon potatoes are too thick, add a small amount of the reserved cooking water until they are the consistency you like or use a hand mixer for a smoother texture. Season to taste with salt and pepper and set aside to keep warm.

Recipe Video

Notes

What do you use wasabi paste for?

Wasabi paste is commonly used as a condiment in Japanese cuisine. Its spicy, pungent flavor is most often paired with sushi and sashimi. It can also be used in dressings, marinades for meats, and added to noodle dishes for an extra kick of heat.

What are the ingredients in wasabi?

Traditional wasabi paste is made from the grated rhizome of the Wasabia japonica plant. However, most commercially available wasabi pastes contain a combination of horseradish, mustard, starch, and green food coloring since real wasabi is expensive and less commonly found outside of Japan.

Why do restaurant mashed potatoes taste better?

Restaurant mashed potatoes often taste better because they may use more butter, cream, or rich ingredients than home cooking. Chefs also season their dishes carefully and might incorporate additional flavors like roasted garlic, cheese, or herbs. Additionally, using professional equipment can result in a smoother, creamier texture.

What not to do with mashed potatoes?

When making mashed potatoes, avoid the following:

  • Overcooking the potatoes, as they can become waterlogged and lead to a gluey texture.
  • Under-seasoning: potatoes need a good amount of salt to enhance their flavor.
  • Cold butter or milk can cool down the potatoes and affect their consistency.
  • Overmixing can make the potatoes gummy and sticky.

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

Author

  • John Siracusa

    Hi, I'm John. I've worked in the Food Service industry for over 25 years, working in my family's business. Cooking for me has always been an art infused with traditions. My career was inspired by Hell's Kitchen, the West Side of Manhattan, which has one of New York City's best independent restaurant communities. I also admire Gordon Ramsay's no-nonsense approach to always being your best.

    John Siracusa john@hellskitchenrecipes.com
4.4 from 9 votes

Leave a Comment

Your email address will not be published. Required fields are marked *

eighteen − 14 =

Scroll to Top