Why You’ll Love This Recipe
This potato purée isn’t just mashed potatoes—it’s an emotional experience in every bite. The smooth texture, buttery flavor, and creamy richness make it irresistibly comforting. Gordon Ramsay’s approach to this classic French dish uses simple, quality ingredients to create a dish that is far beyond ordinary mashed potatoes. With a ricer and a few key techniques, you’ll achieve that perfect, velvety finish that’s sure to impress at your next meal.
Ingredients
- 900g Yukon Gold potatoes, skin-on
- 115g unsalted butter, softened
- 355ml heavy cream (plus more if needed)
- 120ml chicken stock (optional but amazing)
- Kosher salt, to taste
- Black pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Place the Yukon Gold potatoes in a pot of cold, salted water and bring to a boil. Cook until fork-tender, about 20 minutes.
- Once cooked, let the potatoes cool slightly before peeling them by hand.
- Pass the peeled potatoes through a ricer or mash them thoroughly with a masher (avoid using a food processor to prevent a gluey texture).
- Stir in the softened butter until fully melted and incorporated.
- Slowly add the warmed cream (and chicken stock if using), mixing until the purée is smooth and creamy.
- Season generously with kosher salt and black pepper to taste. Adjust seasoning if needed.
- Serve warm and enjoy the rich, velvety texture of your potato purée.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
Variations
- Garlic Infused: Add roasted garlic to the purée for a subtle, savory depth of flavor.
- Truffle Oil: For a touch of luxury, drizzle truffle oil over the purée just before serving.
- Cheesy Purée: Stir in grated Parmesan or Gruyère cheese for a cheesy, rich twist.
- Herb Infused: Add fresh herbs such as thyme or rosemary to the cream or stock for an herbal aroma.
- Vegan Option: Substitute the butter with vegan butter and use coconut cream or plant-based milk instead of heavy cream for a dairy-free version.
Storage/Reheating
- Storage: Leftover potato purée can be stored in an airtight container in the fridge for up to 2 days.
- Reheating: Gently reheat the purée on the stovetop over low heat, adding a splash of cream or milk to bring back its creamy consistency. Stir frequently to prevent it from sticking to the pan.
FAQs
1. Can I use a different type of potato for this recipe?
While Yukon Gold potatoes are recommended for their creamy texture, you can substitute with Russet potatoes. However, they may yield a slightly different texture.
2. Can I make this ahead of time?
Yes, you can prepare the purée ahead of time. Just store it in the fridge and reheat it gently before serving. You may need to add a bit of extra cream to restore the smooth texture.
3. What if I don’t have a ricer?
A potato masher can be used, but avoid using a food processor as it will make the potatoes gluey and lose the creamy texture.
4. Can I skip the chicken stock?
The chicken stock adds richness to the purée, but it’s optional. If you prefer, you can simply use more cream or vegetable broth as an alternative.
5. How do I prevent the purée from becoming too thick?
If your purée becomes too thick, simply add more warm cream or stock until you achieve the desired consistency.
6. Can I freeze potato purée?
Potato purée can be frozen, but it may lose some of its creamy texture when reheated. For best results, consume within a month of freezing.
7. Can I make this recipe without butter?
While butter gives the purée its luxurious texture and flavor, you can substitute it with olive oil or vegan butter for a dairy-free option.
8. How can I add more flavor to the purée?
For added flavor, consider incorporating roasted garlic, shallots, or cheese into the purée. Fresh herbs like thyme or rosemary can also enhance the flavor.
9. Is it necessary to peel the potatoes after boiling?
While peeling is easier when the potatoes are slightly cooled, you can also peel them before boiling, though it may require more effort.
10. What can I serve with this potato purée?
This potato purée pairs beautifully with roast meats, grilled vegetables, or a rich sauce, making it the perfect side dish for a wide variety of main courses.
Conclusion
Potato purée recipe is the epitome of comfort food. With its silky smooth texture, buttery richness, and creamy flavor, it’s a side dish that will elevate any meal. Whether you’re preparing it for a holiday feast or a weeknight dinner, this purée is a guaranteed crowd-pleaser. By using simple ingredients and the right techniques, you can create a dish that’s as luxurious as it is delicious.
Potato Purée
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Boiling, Mashing
- Cuisine: French
- Diet: Vegetarian
Description
This potato purée transforms simple Yukon Gold potatoes into a creamy, velvety side dish that’s perfect for any meal. Its rich, buttery texture makes it a luxurious accompaniment to any protein.
Ingredients
900g Yukon Gold potatoes, skin-on
115g unsalted butter, softened
355ml heavy cream (plus more if needed)
120ml chicken stock (optional but amazing)
Kosher salt, to taste
Black pepper, to taste
Instructions
- Place the Yukon Gold potatoes in a pot of cold, salted water and bring to a boil. Cook until fork-tender, about 20 minutes.
- Once cooked, let the potatoes cool slightly before peeling them by hand.
- Pass the peeled potatoes through a ricer or mash them thoroughly with a masher (avoid using a food processor to prevent a gluey texture).
- Stir in the softened butter until fully melted and incorporated.
- Slowly add the warmed cream (and chicken stock if using), mixing until the purée is smooth and creamy.
- Season generously with kosher salt and black pepper to taste. Adjust seasoning if needed.
- Serve warm and enjoy the rich, velvety texture of your potato purée.
Notes
For a garlic-infused purée, add roasted garlic to the mix.
For a luxury touch, drizzle truffle oil over the purée before serving.
For a cheesy version, stir in grated Parmesan or Gruyère cheese.
To make it vegan, use vegan butter and plant-based cream options.
If the purée is too thick, add more warm cream or stock to reach your desired consistency.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: Approx. 350 calories per serving
- Sugar: 3g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 80mg
