Stop Adding Milk or Water to Your Mashed Potatoes: This Ingredient Makes Everything Creamier Than at the Restaurant!

Peel, Cut & Cook

• Peel and cut potatoes into medium chunks.

• Place in a pot, cover with cold salted water (1 tbsp salt per quart), and boil ~20 minutes until fork-tender.

Dry Until Light

• Drain completely and return potatoes to the hot pan.

• Cook on very low heat for 2–3 minutes, stirring gently to remove excess moisture.

Mash Gently

• Mash with a potato masher or ricer.

• Avoid blenders or processors — they overwork the starch and make the mash gluey.

Add the Butter

• Stir in butter cubes immediately so they melt into the hot potatoes.

Pour in the Hot Cream

• Warm cream (don’t boil).

• Add slowly in a thin stream, stirring until silky and smooth.

Season & Finish

• Taste, adjust salt, and add pepper if desired.

• Sprinkle chopped chives for a fresh touch.