Let me tell you a quick story.
The first time I watched Gordon Ramsay whip up mashed potatoes on TV, I paused the screen. His potatoes looked so silky I thought they were pure cream. No lumps. No over-the-top drama. Just creamy, buttery perfection. I had to try it.
Gordon Ramsay’s mashed potatoes are not your average side dish. They’re:
- Ultra creamy
- Rich and velvety
- Packed with butter
- Lightly seasoned to let the potatoes shine
- A little tangy thanks to crème fraîche or sour cream
They’re simple yet elevated. The kind of mashed potatoes that make you put your fork down and go, “Wait…what did I just eat”?
Gordon Ramsay Mashed Potatoes Recipe
Ingredients Needed
I remember thinking, “Surely this recipe needs something fancy”. But it doesn’t. Just a few good-quality ingredients.
Here’s what you’ll need:
- Yukon Gold potatoes – About 2 pounds. They’re naturally creamy and have a rich flavor.
- Unsalted butter – Use a lot. Think French-style indulgence.
- Heavy cream – For extra richness and a silky texture.
- Crème fraîche – Adds that signature tang and depth.
- Salt and pepper – Simple but crucial.
- Chives (optional) – For a little fresh, oniony brightness at the end.
✅ Pro Tip: Get the best butter and crème fraîche you can find. It really makes a difference.
Equipment Needed
I once tried to make these with just a fork. Don’t. Learn from my mistake.
Here’s what you should have on hand:
- Large pot – To boil the potatoes.
- Potato ricer or food mill – Essential for that silky, lump-free texture.
- Saucepan – For warming butter and cream.
- Mixing bowl – To combine everything.
- Spatula or wooden spoon. For gentle mixing.
- Peeler and knife – Obvious but necessary.
Optional but helpful: A fine mesh strainer to get super smooth potatoes if you’re going full Gordon.
Ingredient Science Spotlight
Here’s where the food geek in me gets excited. Let’s talk potato science.
Yukon Gold Potatoes
- These are waxy-starchy hybrids
- Less likely to get gluey than Russets
- Their buttery texture and golden color are perfect for mashing
Butter
- Melts into the potatoes and coats every particle
- The fat prevents the starches from seizing up, so you get silk instead of paste
Crème Fraîche
- Slightly tangy, super creamy
- Thicker and richer than sour cream
- Its acidity balances the richness of butter and cream
Heavy Cream
- Loosens the mash just enough
- Adds body and a little sweetness
- Warm it before adding to keep things smooth
Why you shouldn’t use cold dairy: It shocks the starches in the potatoes and makes them gummy.
Instructions To Make Gordon Ramsay’s Mashed Potatoes
Here’s how I do it step by step. It’s easy but the order and technique matter a lot.
Prep Your Potatoes
- Peel and cut them into even chunks
- Rinse under cold water to remove surface starch
Boil The Potatoes
- Place in a pot with cold, salted water
- Bring to a boil and simmer until fork-tender (about 15-20 min)
- Drain well and let them steam dry for a few minutes
Tip: Don’t skip the steam drying. it keeps the mash fluffy, not watery.
Ricing The Potatoes
- Use a potato ricer or food mill while they’re still hot
- This is the secret to that smooth, airy texture
Warm The Dairy
- In a saucepan, melt butter and cream together until warm
- Stir in the crème fraîche
Mix Gently
- Pour the warm dairy into the potatoes a bit at a time
- Fold it in slowly with a spatula
- Season with salt and pepper to taste
Final touch: Finish with a few more dots of butter and chopped chives if you like
Common Mistakes & Fixes
Yep, I’ve made all of these at some point. Here’s how to fix or avoid them.
❌ Using The Wrong Potatoes
- Fix: Stick to Yukon Golds or a Yukon/Russet blend
❌ Overmixing
- Creates gluey, sticky mash
- Fix: Mix gently with a spatula, not an electric mixer
❌ Adding Cold Butter Or Cream
- Can cause the mash to seize
- Fix: Always warm dairy before adding
❌ Not Seasoning Enough
- Undersalted potatoes taste flat
- Fix: Salt the water generously and season the final mash to taste
Smart Substitutions
Don’t have crème fraîche on hand? No worries. Here’s what you can swap in without sacrificing flavor.
- Crème fraîche → Sour cream or full-fat Greek yogurt
- Heavy cream → Whole milk (less rich but works)
- Butter → Plant-based butter or olive oil (different vibe, still good)
- Yukon Golds → Mix of Russets (fluffy) and waxy potatoes (creamy)
Vegan version: Use plant-based butter + oat milk + vegan sour cream
FAQs
What Kind Of Potatoes Does Gordon Ramsay Use For Mashed Potatoes?
He usually goes for Yukon Gold or Russet potatoes. They’re starchy and give you that creamy smooth texture he loves.
Does Gordon Ramsay Add Cream Or Milk To His Mashed Potatoes?
Yes he adds warm cream and sometimes a bit of butter too. It makes the mash rich and velvety.
How Does Gordon Ramsay Get His Mashed Potatoes So Smooth?
He uses a potato ricer instead of a masher. It breaks everything down super fine so you don’t get any lumps.