Gordon Ramsay Perfect Mashed Potatoes Recipe

Gordon Ramsay’s perfect mashed potatoes are rich, creamy, and silky smooth with just the right amount of butter and cream to elevate every bite. This recipe focuses on technique and quality ingredients, turning a humble side dish into something luxurious and deeply satisfying. Every time I make it, the results are impressively restaurant-worthy.

Why You’ll Love This Recipe

I love this mashed potato recipe because it’s incredibly simple but delivers amazing results. The key is using the right potatoes, seasoning them well, and mashing them to a fine, buttery consistency. Gordon’s method ensures each bite is smooth and full of flavor without being heavy or gluey. Whether I’m serving them for a holiday meal or a cozy weeknight dinner, these mashed potatoes always steal the show.

ingredients

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

• Yukon Gold or Russet potatoes (peeled and cut into chunks)

• Unsalted butter

• Heavy cream (or whole milk)

• Salt

• White pepper (or black pepper)

• Optional: crème fraîche or sour cream for extra richness

• Optional: chives for garnish

directions

1. I place the peeled, chopped potatoes in a large pot and cover them with cold, salted water.

2. I bring the pot to a boil over medium heat and cook the potatoes until fork-tender—usually around 15–20 minutes.

3. I drain the potatoes well and return them to the warm pot or place them in a separate bowl to dry out slightly from the residual heat.

4. I heat the butter and cream in a small saucepan until warm but not boiling.

5. I mash the potatoes using a potato ricer or masher for an ultra-smooth texture.

6. I slowly stir in the warm cream and butter mixture until the mashed potatoes reach a smooth, creamy consistency.

7. I season with salt and white pepper to taste.

8. For added richness, I sometimes stir in a spoonful of crème fraîche or sour cream.

9. I serve them warm, optionally topped with a sprinkle of chopped chives.

Servings and timing

This recipe serves about 4–6 people. It takes me around 15 minutes to prep and 20 minutes to cook, so it’s ready in under 40 minutes.

Variations

Sometimes I add roasted garlic for a mellow, savory depth or infuse the cream with herbs like thyme or bay leaf before mixing it in. I’ve also folded in a bit of grated Parmesan or sharp white cheddar for a cheesy twist.

storage/reheating

I store leftover mashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently on the stove with a splash of milk or cream, stirring until smooth. The microwave works too, but I stir often to keep the texture creamy.

FAQs

What kind of potatoes should I use?

Yukon Gold potatoes give a creamy texture, while Russets are fluffier. I sometimes mix both for the perfect balance.

Why are my mashed potatoes gluey?

Over-mixing can break down the starches and make the mash gummy. I always use a ricer or mash gently and avoid food processors.

Can I make these ahead of time?

Yes, I prep them a few hours in advance and reheat gently with a bit of cream or butter stirred in just before serving.

How much butter is too much?

There’s no such thing in this recipe. I adjust the amount based on how rich I want them—more butter equals more decadence.

Can I use milk instead of cream?

Yes, whole milk works fine. For extra richness, I stick with heavy cream or mix both.

Conclusion

Gordon Ramsay’s perfect mashed potatoes are the ultimate comfort food—smooth, rich, and elegant in their simplicity. With the right ingredients and a little care, this side dish becomes a showstopper. Whether I’m making a holiday feast or a simple roast dinner, these mashed potatoes always bring warmth and luxury to the plate.