Red Skin Mashed Potatoes Recipe
Creamy, buttery mashed potatoes made with red-skinned potatoes, leaving the skins on for extra texture and rustic presentation. The potatoes are enriched with warm cream, butter, and seasoned with salt and white pepper in Gordon Ramsay's signature style.
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
Instructions
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.
Video
Notes
Pierce your potatoes with a fork before boiling to help them cook evenly and prevent them from becoming waterlogged.