Best mashed potatoes gordon ramsay

Today, let's whip up a batch of mashed potatoes. A ricer will be used. The mashed potatoes we prepare will be the smoothest, creamiest, and tastiest you've ever eaten. Yes, let's go ahead and do this. Please subscribe if you haven't already.

The gratitude is much appreciated. Come on, then. Today I plan on using a ricer to create our mashed potatoes. These potatoes appear to have been done to me. I'm going to use a fork to attempt to stab them.

If it succeeds, I'll remove them from consideration. Since that's the case, I'll just place them on a plate and put them away for a second.

We'll drain the liquid and return the ingredients to the pot before covering it. I'd want them to be toasty and dry off a bit. I've switched off the stove, and like I said, we'll replace them and cover the top.

Now is the time to prepare the liquids that will accompany the potatoes. I'm going to mix a cup of milk with half a cup of heavy cream.

Mashed potatoes Recipe

                                                                       

Credit goest to The Frugal Chef

Guys, you don't have to worry about getting things just right. A big peeled garlic clove, some fresh rosemary, and one tablespoon of unsalted butter will go in here. Use salted butter instead if you don't have any unsalted on hand. Have no fear. Right now, we're going to warm up some milk and cream.

Let's get the butter melting in there. Just let it cook down for a few minutes. Alright, let's see if we can include some rosemary and garlic in that cream. Put the timer at 3 minutes. All right, just make sure it doesn't boil over.

You may check the saltiness by removing the peel. I'm going to start adding liquid, a half cup at a time, and get everything just right. I'm going to use my sieve here since a crust formed while I was struggling with the potatoes, and we're just going to mix everything together. Wow, take a look at that! Take a look! Soak up all that creamy liquid with that potato.

Though I may not put it all to good use, I must say that this is lovely. Add a tiny bit of this and reheat the potatoes over medium or even low heat so they don't dry out, and they'll be wonderful.

I want you to see how smooth and velvety they are; oh my god, there are no bumps in here; it's fairly amazing. I say we try it out! Oh, my goodness, I think I smell rosemary and a smidgeon of garlic.