A top chef has revealed her secrets to achieving perfect mashed potatoes every time, with the surprising tip of adding cold butter straight from the fridge. Mary-Frances Heck, who works in Bon Appetit's test kitchen, shared nine golden rules for the ultimate comfort food.
Among her tips, Heck recommends using a mix of waxy and starchy potatoes for better texture. She advises starting potatoes in cold water, seasoning generously with salt, and maintaining a gentle simmer to avoid them falling apart.
Heck stresses the importance of draining thoroughly, using a proper masher or a ricer for fluffiness, and warming the milk before adding it. However, her standout tip is to add butter cold so it melts evenly throughout the mash.
Earlier this year, social media 'Potato Queen' Poppy O'Toole shared her method for crispy roast potatoes using a tea towel to dry them, then adding stock and semolina during roasting.
