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 marvelous handmade mashed potatoes are absolutely rich and creamy, full of great whipped potatoes that are 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, set aside some of the cooking water.

Step 3. Blend the cream and butter in a small saucepan over medium heat and bring to a 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 20 votes
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes

These marvelous handmade Hell’s Kitchen mashed potatoes recipe is absolutely rich and creamy, full of great whipped potatoes that are 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. cream

  • 3 Tbsp. unsalted butter softened

  • 1/2 tsp. Kosher salt

  • 1/2 tsp. 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, set aside some of the cooking water.
  • Blend the cream and butter in a small saucepan over medium heat and bring to a 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 Hell’s Kitchen

Check out Gordon Ramsay Pork Chops, with Mashed Potatoes


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    John Siracusa

    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 boasts one of N.Y. City's best independent restaurant communities, along with Gordon Ramsay's no-nonsense approach towards always being your best.

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