Ah yes! That classic chef tip is all about perfectly creamy mashed potatoes 🥔✨.
Here’s what it really means:
“Don’t add more milk or water to the mash”
Why chefs say this:
- When potatoes are overcooked and then drained, they absorb milk or water differently. Adding more liquid after mashing can make them gluey or runny.
- The key to creamy, fluffy mash is starting with the right potatoes and cooking method, not just adding more milk at the end.
Chef’s Approach to Perfect Mash
- Choose the right potato:
- Russet or Yukon Gold — starchy or medium-starch potatoes give the fluffiest results.
- Cook properly:
- Boil until just tender, not mushy.
- Drain well; excess water makes mash watery.
- Mash carefully:
- Use a potato ricer, masher, or food mill — avoid a blender (turns potatoes gluey).
- Add fat first:
- Butter or cream cheese first, mix gently. This coats the starch and keeps mash fluffy.
- Warm milk/cream (optional):
- If you need creaminess, use warm milk or cream in small amounts while folding in, not dumping.
💡 Pro tip: Some chefs even skip milk entirely and rely on butter + potato water for smooth mash — surprisingly creamy!
If you want, I can give a step-by-step guide to “ultra-fluffy, restaurant-style mashed potatoes” using this exact principle — no gluey mess ever.
Do you want me to do that?
