If you think milk is the key to ultra-creamy mashed potatoes, think again. While milk has long been the standard go-to, there’s a richer, silkier secret that professional chefs swear by: butter-infused potato cooking water—yes, the starchy water you usually discard. It sounds simple, but this technique elevates your mashed potatoes to restaurant-quality indulgence. Let’s break down exactly why this works and how you can master the method step by step.
Why Potato Cooking Water is Better Than Milk
When you boil potatoes, they release starch into the water. That starch is a natural thickener, giving the water a slightly viscous texture. When combined with melted butter, it forms a velvety emulsion that coats every bit of potato. Unlike milk or cream, which can dilute flavor and make the mash too loose or heavy, this butter-starch blend adds richness without sacrificing potato flavor or texture.
Ingredients (Serves 4–6)
2 lbs (about 1 kg) Yukon Gold or Russet potatoes, peeled and cut into chunks
6 tablespoons (85 g) unsalted butter
1 tablespoon salt (for boiling water)
Salt and freshly ground black pepper to taste
Optional: garlic cloves, fresh herbs, or olive oil for extra flavor
Step-by-Step Guide to Creamy Gourmet Mashed Potatoes (No Milk!)
Step 1: Choose the Right Potatoes
Start with Yukon Gold for naturally creamy mashed potatoes with a buttery taste, or Russet for a fluffier finish. Avoid waxy potatoes like red or new potatoes—they won’t mash as well.
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