Decadent Mashed Potatoes by Gordon Ramsay

Louise Hagger
Dilyara Garifullina
SERVES 4PREP COOK

Credit: Gordon Ramsay

mashed potatoes

5medium

Yukon gold potatoes, peeled and cut into 1cm cubes

  1. Bring a pot of salted water to the boil. Add the Yukon gold potatoes and cook until soft (15 mins) with the lid on.

  2. Drain potatoes in a colander. Put them through a potato ricer as quickly as possible and return them to the saucepan. The hotter the potato when you put it through the ricer, the fluffier the mash, so move fast once the potatoes have been drained.

mustard mash by Gordon Ramsay

10tablespoons

European Style Cultured Vegan Butter

1cup

Oat Drink

1teaspoon

English mustard

1tablespoon

Dijon mustard

2teaspoons

wholegrain mustard

sea salt

black pepper, freshly ground

  1. In a small saucepan, bring European Style Cultured Vegan Butter and Oat Drink to a gentle simmer.

  2. Add mustards to the warm cream mixture.

  3. Pour cream over mashed potatoes and mix well.

  4. Season to taste with salt and pepper. Stir again. Serve.