Do you feel like your mashed potatoes are just plain ordinary and don’t impress your family or guests? There’s a simple culinary trick that will turn this classic side dish into a real restaurant dish.
And no — we’re not talking about milk or plain butter here.
Today we will reveal to you the ingredient that will give mashed potatoes incredible tenderness, rich flavor and a creamy texture that will literally melt in your mouth. And the best thing is that this product is easily available in any store.
✨So — what is this secret product?
Most people are used to adding milk, but the real magic happens when you use hot heavy cream.
It makes the puree silky smooth, enhances the flavor of the potatoes, and adds that “sparkle” we usually associate with fine cuisine. Instead of a watery or lumpy texture, you’ll get a smooth, light, and rich puree.
🥔Basic recipe (for 4 servings):
1 kg high-starch potatoes (Yukon Gold or Russet)
175 g unsalted butter
½ cup (about 100 ml) hot heavy cream
Salt to taste
Optional: pinch of nutmeg, white pepper, garlic powder, or fresh herbs
Step by step: how to make the most tender mashed potatoes
Boil the potatoes.
Peel and cut into equal pieces so they cook at the same time. Boil them in salted water for about 20 minutes until tender.Drain off any excess moisture.
Strain the water and return the potatoes to the hot pan for a minute, stirring them. This removes any remaining moisture and makes the puree lighter.Mash gently.
Use a press or a hand-held blender. Avoid a blender or food processor—they will make the puree sticky.Add the butter.
Gradually add pieces of butter and let it melt completely. It adds tenderness and a rich flavor.Turn on the hot cream.
Slowly pour in the cream, stirring constantly. The texture will become velvety creamy.Season.
Add salt to taste. Add pepper, nutmeg or green spices if desired.
