Chef’s Secret Mashed Potatoes: The Creamiest Trick You’ll Ever Try

Introduction

Most home cooks make mashed potatoes with milk or water, but top chefs know a better way. The secret? Heavy cream or warm cream-infused butter instead of plain liquid. This one ingredient swap transforms ordinary mashed potatoes into a silky, luxurious side dish that’s creamier than what you’d find at most restaurants. Once you try this method, you’ll never go back to the basics again.

Ingredients

2 lbs (900 g) potatoes (Yukon Golds or Russets work best)

½ cup (120 ml) heavy cream, warmed

4 tablespoons unsalted butter, softened

Salt, to taste

Freshly ground black pepper, to taste

Optional: garlic, chives, or parmesan for extra flavor

How to Make