Gordon Ramsay Potato Purée – Smooth, Creamy & Luxuriously Buttery
Gordon Ramsay’s potato purée stands out because of Yukon Gold potatoes, which are naturally creamy and buttery. The potatoes are boiled with their skins on to retain maximum flavor, then passed through a sieve for a silky texture. With the addition of warm cream and butter, this dish becomes incredibly rich and smooth.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: French
Ingredients
Scale
- 2 lbs (900g) Yukon Gold potatoes
- 1 cup (240ml) heavy cream
- ½ cup (1 stick) unsalted butter, cubed
- Salt (to taste)
- White pepper (to taste)
- 1 garlic clove (optional, for extra flavor)
Instructions
- Boil the potatoes – Place whole, unpeeled Yukon Gold potatoes in a large pot of salted water. Bring to a boil and cook for 25-30 minutes, until fork-tender.
- Heat the cream and butter – In a small saucepan, warm the heavy cream and butter over low heat until fully melted. Do not let it boil.
- Peel the potatoes – Drain the boiled potatoes and let them cool slightly. Peel off the skins while they are still warm.
- Pass through a sieve – Press the peeled potatoes through a fine-mesh sieve or potato ricer for an ultra-smooth consistency.
- Incorporate the butter and cream – Slowly mix the warm cream and butter into the potatoes, stirring gently to keep the texture light and creamy.
- Season to taste – Add salt and white pepper, stirring until well combined.
- Serve immediately – Plate the purée and drizzle with extra melted butter if desired.
Find it online: https://gordonramsayeats.com/gordon-ramsay-potato-puree/