Give Your Mash No More Milk or Water — This Ingredient Makes Everything Creamier Than Restaurant Style
Most people prepare mashed potatoes using milk or water, thinking that’s the secret to a smooth texture. But professional chefs rarely rely on either. If you want ultra-creamy, rich, restaurant-quality mash, there’s one ingredient that changes everything.
And it’s probably already in your kitchen.
The Secret Ingredient: Heavy Cream (or Crème Fraîche)
Unlike milk or water, heavy cream adds fat, which is what creates that luxurious, silky texture you taste in restaurant mashed potatoes. Even better, crème fraîche or cream cheese can take it to another level by adding richness and depth without making the mash runny.
Why Milk and Water Don’t Work as Well
- Water dilutes flavor and makes mash bland
- Milk is too thin and can make potatoes gluey
- Neither adds enough fat to create true creaminess
Restaurants focus on fat + technique, not liquid.
How to Make Ultra-Creamy Mash (Chef Method)
- Boil potatoes in well-salted water
- Drain and return them to the pot to steam off excess moisture
- Mash while still hot
- Add warm heavy cream slowly
- Stir in butter generously
- Season with salt (and white pepper if desired)
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