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

Butter is a must: Don’t forget plenty of butter — it’s essential for flavor and silky mouthfeel.

Season well: Salt and pepper to taste.

Bonus Chef Tips

Use a potato ricer or food mill for the smoothest texture.

Avoid overmixing — it can make potatoes gluey.

Warm your cream or sour cream before adding to keep the potatoes hot and creamy.

Final Thought

Next time you whip up mashed potatoes, ditch the milk and water and try this chef-approved trick instead. The result? Silky, luscious mashed potatoes that will impress your family and friends — just like the restaurant version.

Want the full recipe or variations (garlic mashed, cheesy, or herb-infused)? Just ask!