Gordon Ramsay’s Potato Purée Was the Warm Hug I Needed That Day

i was tired. not cute-tired. like, slumped-on-the-floor, debating-toast-for-dinner tired. but there were potatoes in the pantry and Gordon’s voice in my head yelling “PUREE, NOT MASH, YOU DONKEY.” so yeah. we made the damn potato puree.

What Gordon Ramsay Would Do

Gordon’s version? Ultra-smooth. Luxe. Like silk got jealous. He uses Yukon Golds for their buttery vibe, passes them through a ricer (non-negotiable), and stirs in an ungodly amount of butter and cream. Sometimes a splash of chicken stock, because of course even his potatoes have depth. They’re not just a side—they’re an event.

What I Changed (And Why)

First off, I was not in the mood to peel hot potatoes, so I peeled them cold. They fought back. My hands were covered in potato shrapnel, but we got there.

Second, I didn’t have homemade chicken stock. Gordon probably felt that in the universe and sighed. I used boxed low-sodium stuff. Still solid.

Also—I didn’t warm my cream. I know, I know. But I was moving at the speed of couch, and I just wanted to eat. The butter was soft though. Win?

How It Turned Out

Surprisingly? Incredible. Like, I get it now. The texture was so smooth it could do customer service. Creamy, salty, comforting—like being wrapped in a butter blanket. Even with my short-cuts and cold cream, it melted in the mouth. The stock added this soft savory whisper in the background. Subtle, but worth it.

I may have eaten it standing at the stove with a spoon. No regrets.

So, Was It Worth It?

YEAH. Honestly, for how little mental energy I had, it gave back in warmth, taste, and emotional support. If you’re tired but still want something that feels like a hug? This. If you want to impress someone? Also this. If you need to feel something again? Absolutely this.

How to Make Gordon Ramsay’s Potato Puree

Not mashed potatoes. This is their smooth, elegant cousin who studied abroad and says “herbs” with a British accent.

Smart Tips

• Use Yukon Golds. Don’t argue with Gordon. They’re buttery and perfect.
• Ricer > masher. If you want that cloudlike texture, don’t skip this.
• Add cream slowly. It thickens fast, and you can always add more but can’t undo potato soup.
• Warm the butter and cream. Unlike me. Learn from my laziness.
• Salt matters. Don’t underseason or it’ll taste like sadness.

FAQs

Can I skip the chicken stock?
Yeah. It’s still dreamy without it. But if you have some, use it.

What if I don’t have a ricer?
Mash really well. Then mash again. Then pretend it was rustic on purpose.

Can I use other potatoes?
Ehhh. Russets are okay. But waxy ones? Nah. You want soft, buttery vibes.