gordon ramsay's secret to luxurious yukon gold mashed potatoes

Gordon Ramsay’s Secret to Luxurious Yukon Gold Mashed Potatoes

Prepare your palates, for you will be introduced to the sumptuous world of creamy, fluffy, and divine Yukon Gold Mashed Potatoes, which elevates the humble mashed potato into a realm of culinary majesty. Under the expert tutelage of the renowned chef Gordon Ramsay, you and your fellow gastronomes will embark on a gastronomic journey that promises to enhance your cooking repertoire with an infusion of finesse and rich flavors.

The secret to a remarkable Mashed Potatoes begins with your choice of potato; opt for a waxy variety like Yukon Gold, perfect for embracing copious amounts of cream and butter, thus ensuring a texture of pure luxury and an utterly indulgent taste.

Redefine comfort food: Experience a classic with a twist in Gordon Ramsay’s Red Skin Mashed Potatoes.

Yukon Gold Mashed Potatoes Recipe

Yukon Gold Mashed Potatoes Recipe

To achieve that signature Gordon Ramsay quality, the technique is critical. Starting your potatoes in cold water, bringing them to a gentle simmer, and finishing them with a proper drain and steam ensures a flawless consistency.

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  • 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


  • 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.

Recipe Video


Should red-skinned potatoes be peeled?

It’s not necessary to peel red-skinned potatoes before cooking them. Their thin skin is tender when cooked, providing a pleasant texture and additional nutrients. Many leave the skin on for rustic dishes, added color, and nutritional value.

What causes red-skinned mashed potatoes to become sticky?

Sticky mashed potatoes are often the result of over-mixing or over-processing, which can cause the potatoes’ starches to become gluey. To avoid this, mash the potatoes gently and stop as soon as they reach the desired consistency.

Are red or white potatoes better for mashing?

White potatoes, specifically varieties like Russet or Yukon Gold, are generally better for mashing because of their higher starch content and fluffier texture after cooking. Red-skinned potatoes can also be used for mashing, but they will yield a different texture, often slightly waxier and denser.

What are red-skin potatoes used for?

Red-skinned potatoes are versatile and can be used in a variety of dishes. They’re excellent for roasting, boiling salads, and slicing for gratins or scalloped potatoes. Their waxy texture helps them hold their shape after cooking, making them a good choice for dishes where a firmer potato is desired.

Discover the creamy perfection: Dive into Gordon Ramsay’s Best Mashed Potatoes and elevate your culinary skills with this masterful recipe.

Last Updated on January 14, 2024 by John Siracusa


  • John Siracusa

    Hi, I'm John. I've worked in the Food Service industry for over 25 years, working in my family's business. 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 has one of New York City's best independent restaurant communities. I also admire Gordon Ramsay's no-nonsense approach to always being your best.

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