Gordon Ramsay Wasabi Mashed Potatoes
A bold twist on classic mashed potatoes featuring wasabi paste, giving the creamy side dish a distinctive Japanese-inspired kick while maintaining Gordon Ramsay's signature rich, buttery texture. The wasabi adds a sharp heat that cuts through the potatoes' richness and creates a unique flavor profile.
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
Instructions
- 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.
Video
Notes
For the smoothest texture, pass the cooked potatoes through a ricer while still hot. Add butter first, then gradually incorporate warm milk for creamy consistency.