Mashed potatoes are the ultimate comfort dish to pair with your dinner, but getting the creamy texture and flavours right can be tricky unless you have the right recipe.
Gordon Ramsay has shared how to make the creamiest mashed potatoes and said there are three ways to easily make mash depending on your preference.
In his cookbook ‘Quick and Delicious’ Gordon said: “Mashed potatoes are a great accompaniment for so many dishes, but these three decadent options are almost worthy of top billing.
“Pair them with a rib-eye steak some good quality sausages or a robust fillet of white fish and you have simple, fast food without any fuss.”
According to Gordon, the secret to nailing the texture on mashed potatoes is using a potato ricer, which costs between £10 to £20 but will take this side dish to the next level.
He said: “Investing in a potato ricer will make mushing the potatoes much easier and quicker, and the results and so much smoother than with a conventional masher. Once you’ve tried one, you’ll never look back.”
While using a potato ricer if preferred, you can do without for this recipe.
How to make Gordon Ramsay’s mashed potatoes
- 1kg of Yukon Gold or Desiree potatoes
- 75g of butter
- 100ml of whole milk
- 100ml of double cream
- Salt and pepper
To make mustard mash:
- One teaspoon of English mustard
- Two teaspoons of wholegrain mustard
- One tablespoon of Dijon mustard
To make truffle Mash
- 30g porcini and truffle paste
- 30ml of white truffle oil
To make garlic and herb mash
- Two garlic cloves, (peeled and crushed)
- Two tablespoons of woody herbs (such as rosemary, thyme or sage)
- Two tablespoons of soft herbs (such as parsley, chives or dill)
Method
To begin, peel and cut the potatoes into one-centimetre cubes. Bring a pan of salted water to boil, add the potatoes and cook for 15 minutes with the lid on.
If you are making mustard mash: Place the butter, milk and cream into a small saucepan and bring it to a simmer, then add the mustard to the warm cream mixture.
If you are making truffle mash: Place the butter, milk and cream into a small saucepan and bring it to a shimmer, then add the truffle paste and truffle oil to the pan.
If you are making the garlic and herb mash: Heat the butter in a small saucepan, then add the garlic and woody herbs. Cook for two to three minutes, then pour in the milk and bring to a shimmer
Add the soft herbs to the creamy garlic butter mixture and cook for another two to three minutes.
Once the potatoes are fully cooked, drain them in a colander, mash them up as quickly as possible (with a potato ricer if you have one) and then return them to the saucepan.
Pour over the flavoured cream and mix well. Season to taste with salt and pepper, stir again then serve.
