A well known chef’s tip: “Stop adding milk or water to your mashed potatoes. This ingredient makes them creamier than at the restaurant!”

 

A Well-Known Chef’s Tip: “Stop Adding Milk or Water to Your Mashed Potatoes. This Ingredient Makes Them Creamier Than at the Restaurant!”

When it comes to comfort food, few dishes are as universally beloved as mashed potatoes. Creamy, rich, and undeniably satisfying, they’re a staple on dinner tables and in high-end restaurants alike. But if you’ve ever wondered why your homemade mash doesn’t taste quite as velvety as the version at your favorite restaurant, you’re not alone.

According to a well-known chef, the secret isn’t in the type of potato or how long you mash them — it’s in what you’re adding to the mix. And here’s the surprising tip: Stop adding milk or water. Use this instead…

The Game-Changing Ingredient? Warm Heavy Cream and Melted Butter

Yes, you read that right. Instead of thinning your potatoes with milk or water, the pros swear by warm heavy cream and melted butter — a trick that results in a texture that’s not just creamy, but luxuriously smooth and restaurant-worthy.

Why does this work so well? It comes down to fat content and temperature.

• Heavy cream has significantly more fat than milk, which gives the mashed potatoes a richer, silkier texture. The fat coats the potato starches, preventing them from becoming gummy.

• Butter adds both flavor and creaminess. But here’s the real tip: make sure it’s melted and warm before adding it. This allows the fat to incorporate evenly and helps avoid that unpleasant "greasy" separation.

Using warm ingredients also prevents shocking the potatoes. Adding cold liquids can cause the starches to seize up, leading to lumpy or gluey mash. Warm cream and butter blend seamlessly into freshly cooked potatoes, creating a smooth and cohesive consistency.

How to Make Restaurant-Quality Mashed Potatoes at Home

Here’s a quick breakdown of how to do it like the pros:

Ingredients:

• 2 lbs of Yukon Gold or Russet potatoes

• ½ cup (or more) warm heavy cream

• ½ cup (1 stick) melted unsalted butter

• Salt to taste

• Optional: garlic, chives, or a touch of sour cream for added flavor

Instructions:

1. Peel and chop the potatoes into even chunks. Boil in salted water until fork-tender.

2. Drain well and return the potatoes to the hot pot for a minute to steam off excess moisture.

3. Mash using a ricer, masher, or hand mixer — depending on your texture preference.

4. Slowly add warm heavy cream and melted butter, stirring gently to combine.

5. Season with salt (and other add-ins, if desired), then serve immediately.

The Bottom Line

Next time you’re whipping up mashed potatoes, skip the milk and definitely forget the water. Warm heavy cream and butter are the chef-approved combo that will elevate your mash to gourmet levels. With this simple switch, you’ll never go back to your old method again — and your dinner guests will be asking for your secret.