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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Step-by-Step Guide
Peel, Cut & Cook
Peel and cut potatoes into medium chunks.
Place in a pot, cover with cold salted water (1 tbsp salt per quart), and boil ~20 minutes until fork-tender.
Dry Until Light
Drain completely and return potatoes to the hot pan.
Cook on very low heat for 2–3 minutes, stirring gently to remove excess moisture.
Mash Gently
Mash with a potato masher or ricer.
Avoid blenders or processors — they overwork the starch and make the mash gluey.
Add the Butter
Stir in butter cubes immediately so they melt into the hot potatoes.
Pour in the Hot Cream
Warm cream (don’t boil).
Add slowly in a thin stream, stirring until silky and smooth.
Season & Finish
Taste, adjust salt, and add pepper if desired.
Sprinkle chopped chives for a fresh touch.
