⭐ The Secret? Butter and Potato Water
That’s right — for truly rich and luxurious mashed potatoes, skip the extra milk or cream and reach for high-quality butter and a bit of the starchy potato cooking water. The butter gives silkiness, while the starch in the water enhances creaminess without making the mash watery.
🔪 Ingredients:
- 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and chopped
- 6 tbsp (85g) unsalted butter, cubed
- 1/2 cup (120ml) reserved potato cooking water (save before draining)
- Salt, to taste
- Black pepper, to taste
- Optional: roasted garlic, fresh chives, or Parmesan for extra flair
👨🍳 Instructions:
- Boil the Potatoes:
- Place chopped potatoes in a pot of cold, salted water.
- Bring to a boil and cook until fork-tender (about 15–20 minutes).
- Before draining, reserve 1/2 cup of the starchy cooking water.
- Drain and Steam Dry:
- Drain the potatoes and return them to the hot pot.
- Let them sit uncovered for 2 minutes to allow excess moisture to evaporate.
- Mash with Butter and Water:
- Add the butter and begin mashing.
- Slowly pour in reserved potato water, a little at a time, until desired creaminess is reached.
- Season and Serve:
- Add salt and pepper to taste.
- Garnish with herbs or a pat of extra butter if desired.
🧑🍳 Why It Works:
No Milk = No Risk of Gummy Texture – Over-mixing with milk can lead to gluey mash.
Butter = Flavor + Fat – Enhances richness and mouthfeel.
Potato Water = Natural Starch – Binds the mash, creates silky texture.
