[ad_1]
MAKING mashed potatoes always sounds simple.
Boil up some peeled potatoes, drain once cooked, chuck in some salt and butter and use a masher to get them soft and fluffy.
Gordon Ramsay has the ultimate mashed potato recipe that’s ‘fit for a king’[/caption]
But according to a leading TV chef there’s an important step you have to take to make your mash as fluffy and rich as possible.
And, unsurprisingly, his ingredient list and recipe is slightly more complex.
Gordon Ramsay is one of the most accomplished chefs in the world, with more than 20 cookbooks, 80 restaurants and 17 Michelin stars to his name.
When it comes to mashed potatoes, the 58-year-old swears by Yukon Gold potatoes which he peels and dices into small cubes, but does not rinse under lots of water.
And the important reason?
“I want the starch. The starch gives me the depth and the richness of that mashed potato”, he says.
He adds: “And always start potatoes in cold water. If you start them in hot water, it creates this sort of unwanted furriness on the texture of the potato on the outside.”
While his potatoes are boiling, chef Ramsay adds a bay leaf, thyme, garlic and nutmeg to cream before reducing it down for three minutes to create the “essence” of his mashed potatoes.
He strains the cream and “beautifully cooked” and “really fragrant” garlic through a sieve and sets aside for finishing off the mash.
Turning back to the potatoes themselves, the cooking pro drains them after around eight minutes before popping back in a covered pot to steam for a further two minutes.
He says: “The more fluffier I get these potatoes now, the more lighter and creamier they’re going to taste.”
Instead of a masher, Ramsay then opts to put his potatoes through a ricer – insisting “the hotter you do this, the fluffier they’ll become.”
Finally, he folds in the cream, plus some butter and sliced scallions.
Serving it up, he says: “It’s so fluffy.
“It’s like pillows of this incredibly rich, fragrant mashed potatoes. That is a mashed potato fit for a king. Beautiful.”
The celebrity chef’s Masterclass clip has since racked up more than 860,000 views.
And people can’t stop raving about his take on the simple side dish.
One gushed: “Wanted to say that I watched this video, bought a ricer and we made these. Best mashed potatoes I’ve ever eaten!! Sooooo gooooodddd!! Thanks for sharing the recipe!”
Gordon Ramsay's mashed potato
Here's your full ingredient list to recreate the TV chef's 'fit for a king' mashed potato.
- two Yukon Gold potatoes, peeled
- 1 1/2 cups heavy cream
- 1 teaspoon nutmeg
- two bay leaves
- 12 garlic cloves, crushed
- 1/4 cup unsalted butter, cubed and chilled
- 1/4 cup scallions, thinly sliced
- salt and pepper to season
A second wrote: “Mashed potatoes are my weakness! These look divine.”
A third chimed in: “This receipe didn’t fail me! I love to cook but was never able to make a great mashed potatoes! I can now!”
A fourth added: “Never knew about the cold water or shaking them for fluffier mash (which is mad as I do that for roasts so makes sense).”
Meanwhile, a fifth said: “Made these and LOVED it!! Your recipe definitely takes your everyday mashies and brings it up to a 5 star (restaurant) level!!! Thank you Gordon!!!”
Your mashed potato will be fluffier and richer if you follow Gordon Ramsay’s tips[/caption]
[ad_2]
Source link
