Stop Adding Milk or Water to Your Mashed Potatoes: This Ingredient Makes Everything Creamier Than at the Restaurant!

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đŸ‘©â€đŸłÂ Step-by-Step Guide

1. Peel, Cut & Cook

  • Peel and chop potatoes into medium chunks.
  • Place in a pot, cover with cold salted water (1 tbsp salt per quart).
  • Boil for ~20 minutes, until fork-tender.

2. Dry Until Light

  • Drain completely.
  • Return to hot pan and cook on low heat for 2–3 minutes, stirring gently to evaporate excess moisture.

3. Mash Gently

  • Use a potato masher or ricer for a smooth texture.
  • Avoid blenders — they overwork the starch and make mash gluey.

4. Add the Butter

  • Stir in cold butter cubes while potatoes are still hot.
  • Let them melt in for a rich, creamy base.

5. Pour in the Warm Cream

  • Warm the cream gently (don’t boil).
  • Add slowly in a thin stream, stirring until silky and smooth.

6. Season & Finish

  • Taste and adjust salt.
  • Add white pepper if desired.
  • Garnish with fresh chives or parsley.

🌟 Why It Works

  • Fat = Flavor: Cream coats every potato particle for a luxurious texture
  • Temperature Control: Warm cream keeps the mash light and fluffy
  • Butter Forward: Cream enhances without overpowering

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