From Gordon Ramsay's MasterClass

Pomme Purée

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.

Topics include: Side • Vegetarian

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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.

Topics include: Side • Vegetarian

Gordon Ramsay

Teaches Cooking II: Restaurant Recipes at Home

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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.

Reviews

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

More please! Love the quality of these lessons!

Gordon is an elite chef! I'll probably never get to train under or meet the man, but this class gives me some insight to how I can grow as a cook. Hopefully meeting his standards and in turn reaching my goals to be a great chef. Thank you MasterClass. Thank you Gordon. Cheers!

I cook, take classes and teach classes. Loved the techniques and plating that Gordon provides.

Speechless. The only thing I can do to make him please to F*ing COOK.

Comments

Clair G.

A poached egg and green on top would be an amazing breakfast? - Just thinking out loud here.

Clair G.

A trick I learned!! - Use a glass bowl double boiler method to keep (mashed) potatoes warm while preparing the rest of the meal. Can't see why this won't work for pureed potatoes as well.

Susan

Ah, flashbacks of Breaking Bad and Skyler's potato ricer. Now I get it! By the way, my herb garden from Gordon Ramsay Teaches Cooking I is overflowing--I'm going to try using fresh basil and chives in this recipe (before they take over my kitchen).

A fellow student

Love the idea of infusing the cream the various ingredients depending on what you are serving them with.

Bob

Much of this chapter was well known to certain members of my family. Yes, the polish know what to do with a potato. There were however some slight twists, which I'm thrilled to share with them. Delicious.

Christopher L.

Just made these potatoes tonight, so creamy and sooo delicious. The ricer really makes them really creamy and have no lumps. I’m 12 years of age and have been cooking for around 6 months and this MasterClass and my mother’s and fathers cooking skills have helped me learn and learn and learn and be good at it. We served theses potatoes with a beautiful mid rare Prime NY strip. I loved the idea of infusing the cream over the stove and heating it up, this method made the potatoes so rich in flavor and texture. So far this MasterClass has helped me a lot, so I thank you Gordon for this MasterClass.

Jimmie S.

I liked learning that preparing a warm "sauce" to incorporate into the mashed potatoes was a far better way of producing a better mashed potato dish. The only suggestions I have for the downloaded PDF is to change "river" to "ricer" in the Recipe Timeline. Also, when I saw "timeline", I thought there would be actual times listed for each section of the timeline. It's not necessary, though. It is understood that this shows the sequence of steps to preparing this dish. properly. I would recommend this lesson to anyone I know who cooks. I believe they would appreciate Chef Ramsay's suggested cream sauces (parsley; basil; etc.) to produce a far superior mashed potato.

Jennifer T.

Love the idea of infusing the cream over the stove and not adding in cold. Also will definitely start steaming the potatoes after I've drained them. I can taste them now!!! MMMMMMmmmmm...

John

Overall it looks good. But Gordan, way too much mixing. The more mixing builds up gluten. Which makes them gummy, My suggestion, through all the ingredients at once after they go through the ricer. Mix once and adjust the cream, butter and seasoning.

Flor Martha F.

Very nice class! I loved learning the care details of the preparation, this is what a good lesson is, thank you. I never understood why some cultures love smash potatoes so much, now I see why. Here in Brazil smash potatoes are not a favoured food. I will do this recipe just now for lunch. I will do all my best to follow each detail the teacher explains. It will be fun!