Chefs agree that milk, not cream, is the key to fluffy and light mashed potatoes, according to food writer Kris Osborne. Writing for Simply Recipes, Osborne said that while cream seems like the richer choice, milk delivers a better texture.
Why milk beats cream
Osborne explained that cream can make mashed potatoes too heavy and rich. Felice Kaufman, a former Whole Foods chef and cookbook author, said she prefers milk because "it makes them creamy without feeling too heavy". Jessica Randhawa, founder and head chef at The Forked Spoon, said she uses milk because it keeps the mash light and fluffy compared with cream.
For extra flavour without cream, cooks can add butter, a spoonful of sour cream, or cream cheese alongside the milk.
How to make the best mash
Randhawa suggests using a quarter of a cup (roughly 60ml) of whole milk and a quarter of a cup of sour cream for every pound (roughly 450g) of potatoes. Kaufman advises starting with three tablespoons of whole milk and two tablespoons of butter. If the potatoes remain thick, a few extra tablespoons of milk or cooking liquid can loosen them.
Trisha Pérez Kennealy, owner and culinary educator at the Inn at Hastings Park, recommended using two cups (roughly 475ml) of milk for every five pounds of potatoes (roughly 2.2kg), before adding butter and cream cheese.
All the chefs agree the milk should be warmed before adding it to the potatoes, which helps maintain the mash's temperature and makes blending easier. Osborne concluded: "Choosing milk doesn't mean giving up creaminess. With a bit of butter, sour cream, cream cheese, or even a splash of potato water, you can get fluffy, rich-tasting potatoes that feel light enough for a second helping."
