If your mashed potatoes sometimes turn out watery, bland, or gluey, the problem may be hiding in plain sight: milk or water. Many professional chefs agree—there’s a richer, smarter method that delivers restaurant-quality mash every time.
❌ Why Milk or Water Falls Short
Water dilutes flavor and weakens texture
Milk (especially low-fat) adds moisture without enough richness
Both can cool the potatoes too quickly, leading to heavy or gummy mash
✅ The Chef-Approved Secret:
Warm Heavy Cream + Butter
Instead of milk or water, chefs use hot heavy cream infused with butter. This combination coats the starches properly, creating potatoes that are silky, fluffy, and deeply flavorful.
🧈 The Better Way (Step-by-Step)
Ingredients
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