Gordon Ramsay Garlic Mashed Potatoes Recipe
Gordon Ramsay’s garlic mashed potatoes are a gourmet version of the traditional side dish. Instead of just boiling and mashing potatoes, he enhances the flavor by roasting garlic, incorporating butter, and using cream for a silky-smooth texture. The result is a dish that’s indulgent, rich, and perfect for pairing with a variety of main courses.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Boiling & Mashing
- Cuisine: British
Ingredients
Scale
- 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1 head of garlic
- 4 tablespoons (½ stick) unsalted butter
- ½ cup (120ml) heavy cream (or whole milk for a lighter version)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional, for warmth)
- 1 tablespoon olive oil (for roasting garlic)
- 1 tablespoon fresh chives or parsley, chopped (for garnish)
Instructions
- Preheat the oven – Set to 400°F (200°C) for roasting the garlic.
- Prepare the garlic – Slice the top off a whole garlic head, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and caramelized.
- Boil the potatoes – Place potato chunks in a pot of salted water, bring to a boil, and cook for 15-20 minutes until fork-tender.
- Drain and dry – Drain the potatoes and let them sit for a minute to release excess moisture.
- Mash the roasted garlic – Squeeze the softened garlic cloves into a bowl and mash into a paste.
- Heat butter and cream – In a saucepan, warm butter and cream together until melted and combined.
- Mash the potatoes – Use a potato masher or ricer to mash the potatoes until smooth.
- Mix in the flavors – Stir in the roasted garlic, melted butter, and cream until well combined.
- Season to taste – Add salt, pepper, and a pinch of nutmeg for extra depth.
- Garnish and serve – Sprinkle with fresh herbs and serve warm.