Yukon Gold Mashed Potatoes Recipe
Rich, creamy mashed potatoes made with Yukon Gold potatoes, butter, and heavy cream, finished with salt and white pepper in Gordon Ramsay's signature style. The potatoes are passed through a ricer for an ultra-smooth, lump-free texture.
Ingredients
- 2 lbs Yukon Gold potatoes
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup heavy cream or whole milk
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1-2 cloves of garlic, minced
Instructions
Prepare the Potatoes:
- Peel the Yukon Gold potatoes into even-sized chunks, about 1 to 2 inches each. This ensures they cook evenly.
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 over high heat, then reduce the heat to maintain a simmer. Cook the potatoes until they are fork-tender, about 15-20 minutes.
Heat the Cream and Butter:
- While the potatoes are cooking, gently heat the heavy cream or milk and butter in a small saucepan over low heat until the butter is melted. If using garlic, add it to the cream mixture to infuse it with garlic flavor.
Drain and Mash the Potatoes:
- Drain them well once the potatoes are cooked and return them to the pot.
- Mash the potatoes using a potato masher or ricer for a smoother texture.
Add Cream and Butter:
- Gradually add the warm cream and butter mixture to the mashed potatoes, stirring continuously. The potatoes should absorb the liquid and become creamy.
Season:
- Add salt and freshly ground black pepper to taste. Adjust the seasoning as needed.
Serve:
- Serve the mashed potatoes hot as a side dish. They pair wonderfully with various main courses like roast meats, stews, or grilled vegetables.
Video
Notes
For the creamiest mashed potatoes, pass the cooked potatoes through a ricer or food mill while they're still hot rather than using a masher or mixer.