A well known chef’s tip: “Stop adding milk or water to your mashed potatoes. This ingredient makes them creamier than at the restaurant!”
A common chef technique for extra-creamy mashed potatoes is to use butter (often more butter than people expect) instead of relying mainly on milk or water. Butter adds richness, a silky texture, and a restaurant-style flavor because the fat coats the potato starch. Ultra-Creamy Restaurant-Style Mashed Potatoes Ingredients 1 kg (about 2.2 lb) potatoes (Yukon …









