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.
- 4 lbs yukon gold potatoes – before peeling
- 3 sticks unsalted butter – cubed
- 2 cups heavy cream
- 8 garlic cloves – peeled and smashed
- 1 bunch chives – chopped
- 2 TBL green onions – whites thinly sliced
- 1 tsp nutmeg
- 2 bay leaves
- Sea salt
- White pepper
- Extra virgin olive oil
- Cube the butter and allow to soften to room temperature
- Peel and dice the potatoes and cover in cold, well salted water in your cook pot
- 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
- 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
- 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
- Use a colander to drain the potatoes well for a minute
- Return the potatoes back to the cook pot and steam for 2-3 minutes to further reduce the water content
- Dump them back into your colander so you can rice the potatoes back into your cook pot
- Fold in the cream sauce a third at a time until you reach your desired consistency which should be a silky smooth puree
- Fold in the butter
- Season to taste with salt and pepper
- Fold in half of chopped chives and place in a serving dish
- Sprinkle a few drops of olive oil and the remaining chives for garnish
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!