A well known chef’s tip: “Stop adding milk or water to your mashed potatoes. This ingredient makes them creamier than at the restaurant!”

1. Use starchy potatoes like Yukon Gold or Russet
2. Drain them thoroughly after boiling
3. Mash while hot
4. Add warm butter first, then warm cream
5. Season generously with salt (and sometimes white pepper)

No water. No cold milk. No shortcuts.

One Extra Upgrade Chefs Love

Some chefs go a step further and add:

• Cream cheese
• Sour cream
• Mascarpone

Just a small amount adds tang and extra smoothness without overpowering the potatoes.

Common Mistake to Avoid

Never over-mix. Using a blender or food processor activates too much starch and turns potatoes into paste. A potato masher or ricer is all you need.

The Bottom Line

If you want mashed potatoes that taste better than restaurant versions, skip the milk and water. Use warm butter and heavy cream, and let fat—not liquid—do the work.

Once you try it this way, you’ll never go back.