Mashed potatoes are a classic home-cooked dish—simple, satisfying, and comforting. But with a little trick, they become a true gourmet experience: Replace milk or water with hot cream! The result is a velvety, smooth mash that melts in your mouth and is reminiscent of the finest restaurants in both consistency and flavor.
Don’t add milk or water to your mash: This ingredient makes everything creamier than in a restaurant!
Why swap milk for cream?
More fat, more tenderness—The fat content of the cream coats each potato piece, creating a smooth, silky emulsion.
Stable temperature—By heating the cream before adding it to the pot, the cream doesn’t lower the temperature of the potatoes, keeping the mash light and velvety.
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