The Secret Ingredient for Ultra-Creamy Mashed Potatoes (Hint: It’s Not Milk)

Tired of bland, boring mashed potatoes? Give them a gourmet twist with one simple upgrade: swap out milk for hot cream. This small change creates a rich, velvety texture that tastes just like something from a fancy restaurant. It’s easy, indulgent, and totally transforms your side dish. Say goodbye to watery mash forever!Here’s a quick recipe for four: Boil 1 kg Yukon or Russet potatoes until fork-tender. Drain and return to the pot to dry. Mash them by hand—never use a blender for this. Add 175g of unsalted butter, then slowly stir in 100ml of hot cream.