How Gordon Ramsay Makes Fluffy Mashed Potatoes (It’s Actually Pretty Easy)

Gordon Ramsay is a crafty man. He’s got all kinds of tricks in the kitchen. From making the perfect scrambled eggs to crafting a beautiful idiot sandwich, the guy has conquered it all. So what’s up next for the king of the kitchen? Fluffy mashed potatoes.

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I can’t tell if his trick is stupidly simple or just brilliantly lazy

The key to Gordon Ramsay’s fluffy mashed potatoes is leaving the peels on for the boil. While it seems like the lazy man’s way to cook potatoes, it really has some science behind it. Keeping the skin on forms a barrier to keep the water out, and starchy goodness in. The devious bonus to it all is it’s actually easier to peel your potatoes this way too.

Before you boil your potatoes, use a knife to cut a line around the center of each spud. Once they’ve cooked up, blanch them in a bit of ice water, then peel the skin away. If you get it just right, you should be able to get the whole half in one go! You can also just as easily leave the skins on for the whole ordeal and mash them up along with the innards.

Alright magic man, what other secrets do you have to help my potatoes fluff up?

Well, Gordon also specifically recommends Yukon Gold potatoes. YGs are already known for being buttery and creamy when boiled so you’re probably already using them. But just in case you’re walking into the potato aisle blind, now you know there actually is a difference in potato varieties. And of course, don’t forget to throw in a butt ton of cream and butter. That always helps!