The first time I served what I now call the world’s best mashed potatoes, they were met with instant acclaim. My daughter-in-law took the first bite and declared, “Throw away every other recipe — these are the best I’ve ever eaten.” The rest of the table quickly followed with superlatives of their own… all except my better half.
I had committed an unspoken holiday sin, changing the Christmas dinner playbook without warning. I called an audible after stumbling across a tempting recipe from the man with the bombastic personality we all love to hate — Gordon Ramsay. Inspired, I made a few tweaks of my own, adjusting the seasoning and simplifying the method to make it quicker and easier while keeping all that rich flavor and silky texture intact. And who knows — maybe if enough people make this recipe just right, Gordo’s heart will grow and grow until there is joy in Whoville!
If you cook for family, you know the reaction I got — the raised eyebrows, the polite skepticism, the silent question of why mess with tradition? And honestly, I get it. The holidays are when everyone just wants comfort on a plate.
My wife, initially unconvinced, eventually conceded they were “pretty good”… before quietly finishing the rest when she thought no one was looking. She later added that I might want to make them again next year — which, in our house, is the highest compliment of all.
Making The World’s Best Mashed Potatoes
The garlic infusion, riced potatoes and gobs of butter are the secrets!
World’s Best Mashed Potatoes
Mashed Potatoes with Garlic Cream, Butter, Butter and More Butter
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Ingredients
- 5 lbs yukon gold potatoes
- 4 sticks unsalted butter – cubed and chilled
- 1 stick of unsalted butter – melted
- 2 cups heavy cream
- 6 garlic cloves – smashed
- 1/2 bunch chives – chopped
- 1 thin slice of white onion
- 1/2 tsp nutmeg
- Kosher salt
Instructions
- Place the potatoes in a large pot and cover them with water. Bring to a simmer and cook for 25 minutes, or until a skewer will penetrate without any resistance
- Pour the cream into a saucepan. Add the garlic, nutmeg and onion. Bring to a quick boil, turn off the heat and reserve until ready to mash the potatoes
- Strain out the solids in the cream. Discard the solids and reserve the cream
- Drain the potatoes with a colander. When cool enough to handle, peel them and rice them back into the warm pot. Add the cubed butter one stick at a time while mashing
- Add the infused cream a little at a time while mashing the potatoes, using all of it, or stop when you reach your desired stiffness
- Taste, season with salt and the melted butter (optional) until it is all incorporated
- Fold in half of chives, place in a warm serving dish and sprinkle remaining chives for garnish
Worlds best mashed potatoes is a fitting title! Best ever!
Get ready to have them again for Christmas!