Bold take—but there’s a good reason behind it 😄🥔
Why you should stop adding milk or water to mashed potatoes
- Water dilutes flavor → bland, gluey mash
- Milk (especially cold or low-fat) can cool the potatoes and make them thin or pasty
What to use instead (way better results)
🔥 Hot butter (the MVP)
- Adds richness and coats starch properly
- Start with more butter than you think, then adjust
🥔 Reserved potato cooking water
- It’s already salty and full of starch
- Loosens mash without killing flavor
🥛 Warm cream or half-and-half (if you use dairy)
- Warmer = smoother texture
- Higher fat = creamier mash
🧄 Bonus upgrades
- Infuse butter with garlic or herbs
- Finish with olive oil for a lighter, silky texture
- Use a ricer or food mill (never a blender—gummy city)
Pro method (30-second version)
- Drain potatoes, return to hot pot
- Let steam dry for 30–60 sec
- Add hot butter first
- Loosen with potato water or warm cream
- Season last
End result: fluffy, rich, restaurant-level mashed potatoes—no sad watery scoop in sight.
If you want, tell me whether you like them ultra-creamy, rustic, or whipped, and I’ll dial it in exactly.
