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World’s Best Mashed Potatoes

World's Best Mashed Potatoes

The first time I served the world’s best mashed potatoes, they received a huge compliment. My daughter-in-law was the first to taste them and said, “throw away every other recipe, these are the best I have ever eaten”. Others at the table quickly chimed in with superlatives of their own, except my better half.

I had committed an unspoken sin, changing the playbook for Christmas dinner without warning. I called an audible because I stumbled across a delicious recipe from the man with the bombastic attitude we all love to hate – Gordon Ramsay. For you cooks, I’m sure you have experienced the skepticism and eye rolls when you introduce a new version of a traditional favorite. I get it, because everyone wants to sit back and enjoy tried and true comfort food.

My wife, who was skeptical, grudgingly admitted they were pretty good, but finished them off when I wasn’t looking. She spoiled my plan to snack on them later but said, I might want to make them again next year.

What’s the secret to unforgettable mashed potatoes?

One is called a potato ricer. Drain your potatoes well in a colander, steam them to get rid of excess water and process them with the ricer. Then they’re ready to accept the butter, cream and seasoning specified by Chef Ramsay which will make your mashed potatoes the best in the world.

  • Author: TJ
Scale

Ingredients

  • 4 lbs yukon gold potatoes
  • 3 sticks unsalted butter – cubed
  • 2 cups heavy cream
  • 12 garlic cloves – peeled and smashed
  • 1 bunch chives – chopped
  • 1/4 cup green onions – thinly sliced
  • 1 tsp nutmeg
  • 2 bay leaves
  • Sea salt
  • White pepper
  • Extra virgin olive oil

Crushed garlic

Instructions

  1. Cube the butter and allow to soften to room temperature
  2. Peel and dice the potatoes, cover in cold, well salted water in your cook pot
  3. Pour the cream into a saucepan, add the smashed garlic, bay leaves, nutmeg, green onions and bring to a boil for 3-5 minutes until it reduces by 1/4
  4. Season with salt and pepper to taste then pour through a sieve and smash the solids to extract all the liquid flavor and set aside in a sauce pot on warm
  5. Bring your potatoes to a boil, then reduce to a simmer for 7-8 minutes until they are tender enough to easily smash with the back of a spoon
  6. Use a colander to drain the potatoes well for a minute
  7. Return the potatoes back to the cook pot and steam for 2-3 minutes to further reduce the water content
  8. Dump them back into your colander
  9. Rice the potatoes back into your cook pot
  10. Fold in the cream sauce a third at a time until you reach your desired consistency which should be a silky smooth puree
  11. Fold in the butter
  12. Season to taste with salt and pepper
  13. Fold in half of chopped chives
  14. Place in a serving dish
  15. Sprinkle a few drops of olive oil for garnish
  16. Sprinkle on the remaining chives

Seasoned cream Mashing infused cream

Mashed Potato Ricing Potatoes Riced

World's Best mashed potatoes

And just one more thing…

Maybe, if enough people make this correctly, Gordon’s heart will grow and grow, until there will be joy in Whoville for Christmas!

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