A Well-Known Chef’s Tip: “Stop Adding Milk or Water to Your Mashed Potatoes. This Ingredient Makes Them Creamier Than at the Restaurant!”

If your mashed potatoes are good—but never restaurant-level—you’re not alone. Most home cooks rely on milk or water to loosen them up, but according to many professional chefs, that’s exactly where things go wrong.

The secret to ultra-creamy, luxurious mashed potatoes isn’t milk.

It’s heavy cream—or better yet, warm butter and cream combined.

Why Milk and Water Fall Short

Milk and water both add moisture, but they also:

• Dilute flavor
• Make potatoes thin or gluey
• Cool the potatoes too quickly

Water adds no richness at all, and milk doesn’t contain enough fat to deliver that silky texture you get at steakhouses and fine-dining restaurants.

The Chef-Approved Secret Ingredient

Chefs swear by warm heavy cream (or half-and-half) and plenty of butter.

The higher fat content:

• Coats the starches in the potatoes
• Prevents gumminess
• Creates a smooth, velvety texture
• Adds deep, rich flavor

Warming the cream and butter before adding them is key—it helps the potatoes absorb the fat evenly instead of seizing up.

How Restaurants Get Mashed Potatoes So Creamy

Here’s what chefs typically do:

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