The Secret to Ultra-Creamy, Restaurant-Quality Mashed Potatoes (Hint: It’s Not Milk!)

Step-by-Step Instructions:

Cook the Potatoes Perfectly

Peel and cube the potatoes evenly. Boil in salted water for 15-20 minutes until fork-tender.

Remove Excess Moisture

Drain well, then return to the hot pot for 1 minute to evaporate extra water. (This prevents a soggy mash!)

Mash Like a Pro

Use a potato masher or ricer—never a blender (it makes them gummy!).

Add Butter First

Mix in butter gradually, letting it melt into the potatoes for a rich, velvety base.

Pour in Hot Heavy Cream

Slowly stir in the cream until you get a luxuriously smooth consistency.

Season & Elevate