Mashed potatoes are one of those must-have side dishes that never disappoint. When we think of comfort and simplicity, few things compete with a perfectly creamy mash.
But here’s the secret: not all mashed potatoes are created equal. A small change in one ingredient can transform this classic dish into something restaurant-worthy — without complicating your life or dirtying extra dishes.
The trick comes from a famous chef: forget the milk or water and use warmed cream instead.
The result? A silky, flavor-rich puree with that melt-in-your-mouth, cloud-like texture.
Why Swap Milk for Cream?
More fat, more tenderness – The cream coats each potato particle, creating a smooth, silky emulsion.
Stable temperature – Warm cream doesn’t cool down your potatoes, keeping the mash light and velvety.
Deeper flavor – Butter stays in the spotlight, but cream adds a sweet, delicate richness.
Ingredients (for 1 kg of potatoes)
1 kg floury potatoes (Asterix variety works well)
175 g cold butter, cut into cubes
Fresh cream, warmed (lactose-free if needed; add gradually to desired consistency)
Fine salt, to taste
Optional: pinch of freshly ground white pepper
To finish: chopped chives or parsley
Step-by-Step Guide
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