Season to taste, and serve warm.
Bonus Tips for Perfect Mash Every Time
Use the right potato: Yukon Golds strike a perfect balance between starchy and creamy.
Avoid overmixing: It breaks down the starch too much and turns your mash gluey.
Warm your dairy: Cold milk or cream can shock the potatoes and cause a grainy texture.
Final Thought
Stop drowning your potatoes in flavorless water. By simmering them in a rich, buttery bath, you lock in taste, preserve their natural starch, and elevate your mashed potatoes to cloud-like, creamy perfection. Once you try this method, you’ll never go back to basic boiling again.
Want a garlic-infused or herb-seasoned version of this recipe? I can help you craft gourmet mash variations, too!
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