If you’re looking to take your mashed potatoes to the next level, try swapping out the usual milk for warm heavy cream. This small change transforms the texture into something luxuriously smooth, with a rich, buttery flavor that feels straight out of a gourmet kitchen.
Start with Yukon Gold or Russet potatoes, plenty of butter, and hot whipping cream—never cold. The heat helps the cream incorporate seamlessly, giving you a silky mash without turning it gummy or dense.
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