The best-kept secret to creamy, indulgent mashed potatoes (it’s NOT milk!)

1 kg floury potatoes (Yukon Gold or Russet are ideal)

175 g of unsalted butte

100 ml of hot liquid cream (you can use whipping cream

Salt to taste

Optional: garlic powder, white pepper, nutmeg or chopped chives

Step by Step: How to Make Smooth Mashed Potatoes

1. Cook the potatoes thoroughly

Peel the potatoes and cut them into equal-sized cubes for even cooking. Place them in salted water and boil until very tender (about 20 minutes).

2. Remove excess water

Drain the potatoes and return them to the hot pan for 1 minute without water, stirring to evaporate excess liquid. This trick improves the final texture.