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
