You’ve probably been taught to thin mashed potatoes with milk, cream, or even water—but top chefs like Gordon Ramsay, Ina Garten, and J. Kenji López-Alt all agree: there’s a richer, silkier, more flavorful secret that keeps your mash luxuriously smooth without diluting flavor or risking gluey texture.
The answer? Use the starchy potato cooking water—and finish with butter and warm cream (added the right way).
But even better? One chef-recommended technique that guarantees perfect mash every time.
🥔 Why Milk or Cold Water Ruins Mashed Potatoes
