### Instructions:
1. **Simmer, Don’t Boil:** Place potatoes in a pot with milk, cream, or broth — just enough to cover them. Add butter and garlic if using.
2. Bring to a gentle simmer over medium heat. **Do not let it boil** — boiling can cause dairy to separate.
3. Cook until potatoes are fork-tender, about 20 minutes.
4. **Mash directly in the pot** or transfer to a bowl. Add any remaining butter or seasonings.
5. Stir or whip until ultra-smooth and creamy. Serve hot.
—
## Bonus Tips for Next-Level Mash
* **Use a Potato Ricer or Food Mill:** For the fluffiest mash, skip the traditional masher. These tools break down potatoes evenly without overworking them.
* **Don’t Overmix:** Especially if using a mixer — overmixing can activate the starch and turn your mash into paste.
* **Warm Everything:** Warm butter, warm cream, even warm your bowl. Cold ingredients can shock the starch and affect the final texture.
—
## Final Thoughts
Boiling potatoes in water may be tradition — but tradition doesn’t always equal best. If you want mashed potatoes that are richer, creamier, and more flavorful, start treating your potatoes like the stars they are. Simmer them in something that brings more to the table than just heat.
Once you try this technique, you may never go back to water again.
—
Would you like a short version of this article for social media or a video script?
ADVERTISEMENT
