88% water
70–82% water (less moisture, more richness)
Low fat (1–2%)
High fat (18–30%) — coats starch, prevents gumminess
Can make potatoes watery
Creates a
luxurious emulsion
Mild flavor
Enhances the
natural sweetness
of potatoes
The result?
Mashed potatoes that are:
Silky
Fluffy
Rich without being heavy
And so smooth, they taste like they were made by a chef
As Chef Ana Martínez puts it:
“The difference between and hot cream is night and day. Cream adds body and silkiness — without masking the earthy soul of the potato.”
Ingredients (Serves 4–6)
Floury potatoes (Yukon Gold or Russet)
1 kg (2.2 lbs)
High-starch = fluffy texture
Unsalted(or ghee)
175g (¾ cup + 2 tbsp)
Use high-quality for best flavor
Hot single cream (or whipping cream)
100ml (⅓ cup + 2 tbsp)
Heated just below boiling
Salt
To taste
Add gradually
Optional: White pepper, nutmeg, garlic powder, chives
Small amounts
For depth and brightness
Dairy-free? Use coconut cream + vegan butter — works surprisingly well!
Step-by-Step: How to Make the Smoothest Mashed Potatoes
Step 1: Cook the Potatoes Right
Peel and cut potatoes into even 2-inch cubes
Boil in salted water for 15–20 minutes, until a fork slides in easily
Pro Tip: Yukon Golds are ideal — buttery, creamy, and perfect for mashing.
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