Gordon Ramsay’s Truffle Mashed Potatoes Were My Midweek Reset

not over-the-top, not dramatic—just that low-key luxury, like lighting a candle for no reason or wearing perfume on a tuesday.
so here’s me, feeling a little proud, a little bougie, and very into these mashed potatoes.

When the Potatoes Hit Different

i wasn’t planning to make truffle mashed potatoes.
i just… found the truffle oil in the back of the cupboard.
and suddenly? i became her.
the version of me who plates things with a garnish and actually wipes the edge of the dish before serving.

this Gordon Ramsay-inspired recipe? it made me feel fancy without trying too hard.
like rich aunt energy—but in sweatpants.

What I Think Gordon Ramsay Would Do

gordon would absolutely insist on Yukon Golds, and he’d yell if you over-mashed them.
he’d say “don’t kill the potatoes!” and toss the masher aside dramatically.
then he’d swirl in butter and cream like it was an Olympic sport.

he’d drizzle the truffle oil with intention—not like ranch dressing, as he’s probably yelled at someone before—and he’d plate it like it belonged in a Michelin-starred steakhouse.

What I Changed (And Why)

• i swapped half the cream for warm milk because i ran out—no regrets. still creamy.
• didn’t have truffle zest, so i added a tiny bit more truffle oil and a sprinkle of black pepper
• added a whisper of garlic powder (not traditional, but my soul wanted it)

and i mashed it just enough. no glue. no drama. just vibes.

How It Turned Out

creamy. indulgent. luxuriously smooth with just a hint of earthiness from the truffle.
this isn’t your grandma’s mashed potatoes—unless your grandma is, like, a private chef in Tuscany.

they were rich without being heavy, fluffy but full of depth.
the kind of side dish that makes everything else on the plate shut up.

So, Was It Worth It?

YES.
this dish made a basic weeknight dinner feel like a celebration.
like i had a little secret—that while everything else in my day was kind of a mess, my mashed potatoes were flawless.

sometimes that’s all you need.

How to Make Gordon Ramsay’s Truffle Mashed Potatoes (Ava’s Fancy-Lowkey Version)

buttery, creamy, truffle-kissed potatoes that take 30 minutes and make you feel wealthy in spirit.

Smart Tips

• Use Yukon Golds. they’re the creamiest, and gordon would approve.
• Don’t over-mash. once they’re smooth, hands off.
• Warm your cream. adding cold dairy makes the potatoes sad.
• Add truffle oil gradually. it’s strong. treat it like perfume—one drop too many and it’s chaos.
• Serve immediately. they lose their magic if they sit too long.

FAQs

Can I make these ahead?
Yes, just reheat gently with extra cream or butter.

What if I don’t have truffle zest?
Use a little more truffle oil—or try a drizzle of white truffle hot sauce for a fun twist.

Do I have to use Yukon Golds?
You’ll get the creamiest result with them, but russets work too—just be gentle when mashing.