Give Your Mash No More Milk or Water — This Ingredient Makes Everything Creamier Than Restaurant Style

Optional upgrades:

• A spoon of cream cheese
• A touch of garlic-infused butter
• Crème fraîche for a tangy, gourmet finish

Pro Tip Most People Miss

Never add cold cream or butter. Cold fat breaks the texture and makes mash dense instead of smooth. Warm ingredients = silky results.

Final Takeaway

If you want mashed potatoes that taste better than restaurant versions, skip milk and water completely. Use heavy cream, butter, and proper technique, and you’ll never go back.