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Culinary Arts

Pomme Purée

Gordon Ramsay

Lesson time 18:47 min

Gordon’s perfect mashed potatoes rely on a waxy potato and potato ricer. Learn how to choose the right type of potato, infuse your cream with flavor, and achieve a smooth and creamy purée.

Gordon Ramsay
Teaches Cooking II: Restaurant Recipes at Home
Start creating dining experiences at home. Learn to cook restaurant-inspired dishes with tips for time-saving prep to show-stopping presentation.
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Cooking at home is the new going out

It’s more than dinner—it’s a dining experience. Gordon Ramsay returns with a second cooking MasterClass to teach you how to prep, plate, and pair recipes that wow guests. With 13 restaurant-inspired dishes designed for home cooking, you’ll learn how to build elevated courses from appetizer to dessert using everyday ingredients.


Students give MasterClass an average rating of 4.7 out of 5 stars.

This is so exciting. Really fun to watch and learn!

Wonderful, very clear and inspiring instruction. Thank you Chef!

Took notes throughout and for dinner parties I believe I will use some of these recipes and hopefully will go down a treat! Brilliant course!

I made few dishes and recieveed biggest compliments from my boyfriend! I really enjoyed this master class!!!


Bertha C.

Very much I learned how to make a delicious mash potatoes. I am so glad that my daughter Jenn has given me the MasterClass as a Mother Day present.I can not stop watching!

Joyce Kidd

The finished mashed potatoes looked delicious. Even if I don't use his exact recipe, I picked up some good tips, i.e., cutting potatoes in uniform pieces, start in cold water, etc. Gordon makes everything look so easy but I know it wouldn't go so seamlessly for me. Still I enjoy watching him cook.

Nadine M.

Disappointed to find this was a potato recipe, rather than an apple recipe. If you're going to be pretentious at least do it correctly. Pomme de terre is potato in French. Pomme is an apple.


Hi, I've done this recipe twice now and it is causing me nausea and vomitting. What am I doing wrong? They tasted great though that's the sad part. Thanks

Rachel G.

Those mashed potatoes do not look smooth at all, you can see the lumps!! What a scam


I want to lick every bowl, pan and utensil he sets aside! I love this recipe!

A fellow student

The lemon (or citrus) salt. Is it just simply putting zest into Maldon quality salt and letting that mingle for a bit? How long? Would it need refrigeration?

A fellow student

"Potatoes into a pan. LITERALLY in." Glad he clarified, I usually metaphorically place my potatoes in a pan. For God's sake Gordon - you're a genius with food - Why would you use "literally" so goddamn poorly? You sound like a third grader trying to sound intelligent.

Sara L.

I finally made the potato puree and they were delicious! I have never tried infusing the cream with flavor before adding it to my potatoes and I don't think I'll ever go back. I only used the bay leaves and garlic from the recipe in the PDF and it was fantastic. I might try adding an herb next time, too, just to see what we like best. Great lesson!


It sounds like the classes are aimed at our American friends and not the Brits. The Yukon potatoes is not something that is sold commonly in the UK. Also the reference to temperature in Fahrenheit ? What da F....? If this is only for Yanks then you should not sell it to Europeans!!! Annoying...