A Well-Known Chef’s Tip: Stop Adding Milk or Water to Your Mashed Potatoes — Try This Instead for Restaurant-Quality Creaminess!

Mashed potatoes — the ultimate comfort food. Fluffy, buttery, and creamy, they’re a staple side dish on dinner tables worldwide. Yet, many home cooks struggle to achieve that ultra-smooth, velvety texture found in restaurants. The secret? It’s not milk or water.

A well-known chef recently revealed a game-changing tip: Stop adding milk or water to your mashed potatoes. Instead, use this surprising ingredient to get a creaminess that rivals your favorite restaurant.

So, What’s the Secret Ingredient?

Heavy cream or cream cheese is the magic behind that decadent texture. But even better? Some chefs swear by using the potato cooking water itself, or better yet, sour cream or buttermilk for a tangy twist — ingredients that add richness and depth without watering down the flavor.

Why Milk or Water Falls Short

Water can dilute the flavor and make mashed potatoes bland and gluey.

Milk adds moisture but doesn’t always translate to the smooth, rich texture you want.

It can also cool down the potatoes too quickly, affecting the final creaminess.

What Makes This Ingredient Better?

Creamy fats in heavy cream, cream cheese, or sour cream add richness and smoothness.

Potato cooking water contains starch, which helps bind the potatoes for a silky texture.

The slight tang of sour cream or buttermilk adds flavor complexity.

How to Make the Perfect Creamy Mashed Potatoes

Choose the right potato: Starchy varieties like Russets or Yukon Golds give the best fluffy texture.

Cook potatoes until tender: Boil until you can easily pierce them with a fork.

Reserve some cooking water: Save about a half cup before draining the potatoes.

Mash while hot: Start mashing the potatoes and add a little cooking water gradually to reach your desired consistency.

Add cream or sour cream: Fold in a generous dollop of heavy cream, cream cheese, or sour cream for ultimate creaminess.