Hell’s Kitchen Yukon Gold Mashed Potatoes Recipe

In keeping with the Hell’s Kitchen tradition of combining comfort food with fine dining, this down-home classic Yukon Gold Mashed Potatoes Recipe. These great handmade mashed potatoes are rich and creamy, full of great whipped potatoes pressed through a potato ricer and with the high-fat content of the cream.

How to Make Gordon Ramsay Yukon Gold Mashed Potatoes

Step 1. 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.

Step 2. Drain the Yukon potatoes, and set aside some of the cooking water.

Step 3. Blend the cream and butter in a small saucepan over medium heat and simmer.

Step 4. 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 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.


Hell’s Kitchen Yukon Gold Mashed Potatoes Recipe

4 from 25 votes
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes

These marvelous handmade Hell’s Kitchen mashed potatoes recipe is rich and creamy, full of great whipped potatoes pressed through a potato ricer and with the high-fat content of the cream.

Ingredients

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

  • 1 C. 1 cream

  • 3 Tbsp. 3 unsalted butter softened

  • 1/2 tsp. 1/2 Kosher salt

  • 1/2 tsp. 1/2 Ground black pepper

Directions

  • Yukon Gold Mashed Potatoes
  • 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 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.

Notes

  • Adapted from Gordon Ramsay’s Hell’s Kitchen

John Siracusa

John is a passionate food enthusiast and entrepreneur with over 25 years of experience in the food service industry. He is the Founder and Editor-in-Chief of Hell's Kitchen Recipes, a website dedicated to providing high-quality recipes and content to the culinary world. When he's not crafting recipes or managing the website, John enjoys spending time with his family and attending trade shows. He also loves connecting with his audience through social media and can be found on Facebook, Twitter, Google  Podcast and Hell's Kitchen Recipes YouTube channel.

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