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.