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