Gordon Ramsay Mashed Sweet Potatoes Recipe
Are you looking for a perfect side dish? The Gordon Ramsay Mashed Sweet Potatoes Recipe is the answer.
Equipment
- Large pot
- Chef's knife.
- Potato masher
- Small saucepan
- Colander
- Wooden spoon
Ingredients
- 3 Large Sweet Potatoes
- 4 Tbsp Unsalted Butter
- 1/2 Cup Heavy Cream
- 1 Tbsp Maple Syrup
- 1 Sprig Fresh Rosemary
- 1/2 Tsp Cinnamon
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
Instructions
- Wash and peel your sweet potatoes very carefully. Cut them into small, even cubes for fast cooking. Small pieces ensure everything cooks at the same rate.
- Place the cubes into your large cooking pot. Cover them with cold water and add salt. Bring the water to a boil over high heat.
- Lower the heat to a steady simmer now. Cook the potatoes until they are very fork-tender. This usually takes about fifteen to twenty minutes.
- Drain the potatoes well using your large colander. Let them steam for a minute to remove moisture. Dry potatoes soak up butter much better.
- Warm your milk and butter in the saucepan. Do not let the milk boil or burn. Just get it hot enough to melt butter.
- Mash the potatoes while they are still very hot. Pour in the warm milk and butter slowly. Stir until the texture is smooth and creamy.
- Fold in the maple syrup and fresh herbs. Season with salt and pepper to your liking. Serve it immediately while the dish is steaming.
Notes
- Always start your potatoes in cold water for even cooking.
- Dry the potatoes thoroughly after draining to avoid watery mash.
- Use room temperature butter to make the mixing process easier.
- Do not overwork the potatoes or they will become gummy.
- Add a pinch of cayenne for a tiny spicy kick.
- Taste your mash before adding the final bit of salt.
- Use a ricer if you want a completely lump-free texture.
- Keep the milk warm so the potatoes stay hot longer.