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Gordon Ramsay Mashed Potato Cakes

Gordon Ramsay Mashed Potato Cakes - recipe card
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Crispy, golden potato cakes with a fluffy, buttery interior, inspired by Gordon Ramsay’s savory potato cakes. These cakes are seasoned with chives and nutmeg, then pan-fried until perfectly browned. Serve as a side dish or a satisfying snack.

Ingredients

Scale
  • 2 pounds (900g) russet potatoes, peeled and cut into 1-inch chunks
  • 1/2 cup (120ml) whole milk
  • 4 tablespoons (56g) unsalted butter, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 2 large egg yolks
  • 3 tablespoons chopped fresh chives
  • 1/2 cup (60g) all-purpose flour, plus more for dusting
  • 1/4 cup (60ml) vegetable oil, for frying

Instructions

  1. Place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of salt, bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes. Drain well and let them steam dry in a colander for 5 minutes.
  2. Pass the potatoes through a ricer or food mill into a large bowl, or mash with a potato masher until smooth. Avoid using a food processor, which can make them gluey.
  3. In a small saucepan, heat the milk and 2 tablespoons of butter over low heat until the butter melts and the milk is warm, but not boiling. Pour the warm milk mixture into the potatoes and stir until fully absorbed.
  4. Stir in the remaining 2 tablespoons of butter, 1 teaspoon salt, pepper, nutmeg, egg yolks, and chives. Mix until well combined. Taste and adjust seasoning if needed.
  5. Add 1/2 cup of flour and mix until the mixture forms a soft dough. It should be easy to shape but not sticky. If too sticky, add more flour, 1 tablespoon at a time.
  6. Divide the mixture into 8 equal portions (about 1/2 cup each) and shape into 3-inch round cakes, about 1/2-inch thick. Lightly dust each cake with flour, shaking off any excess.
  7. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat until shimmering. Carefully place 4 potato cakes in the skillet and cook until golden brown and crispy, about 3-4 minutes per side. Adjust heat as needed to prevent burning.
  8. Transfer the cooked cakes to a plate lined with paper towels to drain. Repeat with the remaining oil and potato cakes.
  9. Serve hot, garnished with additional chopped chives if desired.

Notes

Storage: Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Freeze: Place in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag; freeze for up to 2 months. Reheating: Reheat in a 350°F (175°C) oven for 10-15 minutes, or in a skillet over medium heat until heated through and crispy. Do not microwave, as they will become soggy.

Nutrition

Keywords: Gordon Ramsay mashed potato cakes, potato cakes recipe, crispy potato cakes, leftover mashed potatoes, British side dish, easy potato cakes, pan-fried potato cakes, savory potato cakes, chive potato cakes, potato patties, stovetop recipe

Find it online: https://gordonramsayeats.com/gordon-ramsay-mashed-potato-cakes/