Gordon Ramsay Recipes

Gordon Ramsay Potato Puree Recipe [+Tips]

5 min read

I remember the first time I tasted Gordon Ramsay’s potato puree at a fancy dinner. It wasn’t just mashed potatoes. it was like silk melted on my tongue. So smooth, so rich and incredibly flavorful. It felt like the humble potato had been transformed into a luxurious dish.

Ramsay’s potato puree is his take on the classic French-style mashed potatoes called purée de pommes de terre. It’s incredibly smooth, creamy and silky, far beyond your typical mashed spuds. The texture is so refined it almost feels like a velvet blanket for your palate. What sets it apart is the technique and quality of ingredients that make every bite feel indulgent yet comforting.

Gordon Ramsay Potato Puree Recipe

Ingredients Needed

I always say the magic is in the ingredients. When I first tried this recipe, I made the mistake of using any potatoes I had and it was meh. But once I switched to the right kind, everything changed.

Here’s what you need:

  • Yukon Gold potatoes (or King Edward if you can find them). These have the perfect balance of starch and moisture for a creamy texture.
  • Unsalted butter – Use the best quality you can find; it makes a huge difference in richness.
  • Whole milk or cream. Some recipes use cream only but Ramsay balances milk and cream for the perfect lightness.
  • Salt – Sea salt or kosher salt is preferred for a clean flavor.
  • White pepper – It’s milder and won’t leave black specks in your puree.
  • Optional: Garlic or herbs. For a subtle flavor boost but not necessary for the classic version.

Equipment Needed

I once tried making this without the proper tools and it ended up chunky and sticky. That’s when I realized the right gear matters big time.

Here’s what you’ll want:

  • Potato ricer or food mill. This is crucial for that silky smooth texture. A regular masher won’t do the trick.
  • Heavy-bottomed saucepan – To gently warm the milk and butter without scorching.
  • Large pot – For boiling the potatoes evenly.
  • Fine sieve or chinois (optional). For the ultimate silky finish.
  • Wooden spoon or rubber spatula. For gentle folding.

Ingredient Science Spotlight

Let me geek out for a moment because the science behind this is fascinating and makes all the difference.

  • Potatoes and starch: Yukon Golds have a medium starch level. Too much starch, like in Russets and your puree gets gluey. Too little starch, like in waxy potatoes and it won’t be fluffy.
  • Butter and fat: Fat coats the starch molecules in the potato which prevents them from sticking together and getting gummy.
  • Milk temperature: Warm milk or cream absorbs better into the potatoes, making the texture smoother.
  • Overworking: Mashing potatoes with a regular masher or mixer can break down starch too much, releasing gluey starch molecules. That’s why the ricer or mill is king.

Instructions To Make Gordon Ramsay’s Potato Puree

The first time I followed Ramsay’s method exactly, I was surprised at how simple yet precise it was. Here’s a step-by-step:

  1. Peel and cut potatoes into even chunks. Around 2 inches to ensure even cooking.
  2. Boil in salted water until just tender (test with a fork) – About 15-20 minutes.
  3. Drain well and let steam dry for a few minutes to remove excess moisture.
  4. Push potatoes through a potato ricer or food mill while still warm.
  5. Gently warm butter and milk together in a saucepan but don’t boil.
  6. Slowly fold the warm milk-butter mixture into the potatoes using a wooden spoon. Be gentle to keep the airy texture.
  7. Season with salt and white pepper to taste.
  8. For extra silky smoothness, you can pass the puree through a fine sieve or chinois.
  9. Serve immediately or keep warm in a double boiler.

Common Mistakes & Fixes

I’ve had my share of lumps and gluey mash disasters, so here’s what I’ve learned:

  • Mistake: Using A Blender Or Food Processor

    Fix: Use a ricer or food mill to avoid overworking the starch.

  • Mistake: Adding Cold Milk Or Butter

    Fix: Warm the milk and butter to blend smoothly without cooling the potatoes.

  • Mistake: Not Drying Potatoes After Boiling

    Fix: Let them sit in the colander so excess water evaporates. Too much water = watery puree.

  • Mistake: Using The Wrong Potato

    Fix: Stick to Yukon Gold or King Edward for best texture.

  • Mistake: Over-seasoning Or Under-seasoning

    Fix: Season gradually and taste frequently.

Smart Substitutions

Once I ran out of Yukon Gold and had to improvise on a dinner party night. Here’s what I found works:

  • Potatoes: If Yukon Gold isn’t available, Russets work but expect a slightly different texture. Waxy potatoes like red or new potatoes aren’t ideal but can be blended with some Yukon Gold for balance.
  • Butter: If you want a dairy-free option, try vegan butter or olive oil for richness (though it won’t be exactly the same).
  • Milk: Use any whole-fat milk or plant-based cream alternatives like coconut cream for a twist.
  • Pepper: Black pepper works but may affect appearance.

FAQs

What Type Of Potatoes Does Gordon Ramsay Use For His Potato Puree?

He usually goes for floury potatoes like Maris Piper or Yukon Gold because they mash up super smooth and creamy.

How Does Gordon Ramsay Make His Potato Puree So Silky?

He boils the potatoes until they’re really soft then pushes them through a fine sieve or ricer. He adds warm cream and butter bit by bit to get that perfect texture.

Can I Make Gordon Ramsay’s Potato Puree Ahead Of Time?

Yes, but keep it warm in a bowl covered with a lid or cling film. Give it a quick whisk and add a splash of warm cream before serving to bring back the creaminess.

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