What’s the Ingredient That Will Transform Your Mashed Potatoes?
“The difference between milk and hot cream is night and day,” says Chef Ana Martínez, a culinary instructor in Mexico City. “Cream adds body and silkiness without masking the earthy flavor of the potatoes.”
Ingredients for Irresistible Mashed Potatoes
Serves 4–6
1 kg (2.2 lbs) floury potatoes (Yukon Gold or Russet recommended)
175g (¾ cup + 2 tbsp) unsalted butter (or ghee for a lactose-free option)
100ml (⅓ cup + 2 tbsp) hot single cream (whipping cream works in a pinch)
Salt to taste
Optional: Garlic powder, white pepper, nutmeg, or chopped chives for extra flair
Step-by-Step: How to Make the Smoothest Mashed Potatoes
1. Cook the Potatoes Thoroughly
Peel and cube the potatoes into 2-inch pieces for even cooking. Boil in salted water for 15–20 minutes , or until a fork slides through with zero resistance.
