Gordon Ramsay Perfect Mashed Potatoes Recipe

These perfect mashed potatoes, inspired by Gordon Ramsay’s method, are everything I want in a side dish—silky, creamy, rich, and incredibly flavorful. Using simple ingredients with a refined technique, this recipe transforms humble potatoes into a buttery, velvety mash that’s restaurant-worthy and always a favorite at my table.

Why You’ll Love This Recipe

I love this mashed potato recipe because the texture is unbelievably smooth and luxurious without being heavy. The secret lies in the choice of potatoes, the use of cream and butter, and the final seasoning. It’s an elegant take on a classic comfort food, and it pairs beautifully with just about anything—from steak to roasted chicken or holiday roasts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Yukon Gold or Russet potatoes

• Unsalted butter

• Heavy cream or whole milk

• Sea salt

• White pepper (or black pepper if preferred)

• Optional: garlic, chives, or grated Parmesan for added flavor

Directions

1. I peel the potatoes and cut them into evenly sized chunks to ensure they cook at the same rate.

2. I place the potatoes in a large pot of cold, salted water and bring it to a boil. I simmer them until completely tender—usually about 15–20 minutes.

3. I drain the potatoes well and return them to the hot pot for a minute or two to steam off excess moisture (this keeps the mash from being watery).

4. I use a potato ricer or food mill to mash them—this gives the smoothest result. If I use a masher, I’m careful not to overwork the potatoes, which can make them gluey.

5. In a small saucepan, I heat the cream and butter until warm and fully melted.

6. I gently fold the warm cream and butter into the mashed potatoes until smooth and fluffy. I season with sea salt and white pepper to taste.

7. If I want to enhance the flavor, I mix in a little garlic purée, freshly chopped chives, or a handful of finely grated Parmesan cheese.

Servings and timing

This recipe serves 4–6 people. It takes about 10 minutes to prep, 20 minutes to cook, and just a few minutes to finish, so I can have it ready in around 35 minutes.

Variations

Sometimes I use a blend of Yukon Gold and Russet for a balance of creaminess and fluffiness. For a richer version, I use crème fraîche or mascarpone instead of cream. When I want a hint of flavor without overpowering the dish, I infuse the cream with crushed garlic or fresh thyme before adding it in.

Storage/Reheating

I store leftover mashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, I warm them slowly on the stovetop with a splash of cream or milk to bring back the original texture. They also reheat well in the microwave, stirring occasionally to heat evenly.

FAQs

What’s the best type of potato to use?

I usually go with Yukon Golds for creaminess and flavor, but Russets work well if I want a fluffier mash. A mix of both is ideal.

Why do I need to heat the cream and butter?

Adding them warm helps the potatoes absorb the liquid better and keeps the texture smooth and cohesive.

Can I make these ahead of time?

Yes, I often make them a few hours ahead and keep them warm in a double boiler or covered in a warm oven. I stir occasionally and add a splash of cream if needed.

Do I need a ricer to make them smooth?

A ricer or food mill gives the best texture, but I’ve also used a regular masher for a slightly rustic finish—just avoid over-mixing.

How do I keep mashed potatoes from being gluey?

I don’t over-mix or use a food processor. I mash gently and add the butter and cream gradually to keep the texture light and fluffy.

Conclusion

Gordon Ramsay’s perfect mashed potatoes are the kind of side dish that elevates any meal. With their smooth texture, rich buttery flavor, and subtle seasoning, they’re a reliable go-to in my kitchen. Whether I’m serving a holiday feast or a simple dinner, these mashed potatoes always make it feel extra special.

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