Food writer Kris Osborne has revealed that top chefs agree milk is the superior ingredient for making light and fluffy mashed potatoes, not cream. Writing for Simply Recipes, Osborne admitted: “When given the choice between milk and cream for making mashed potatoes, I think cream is the obvious answer. It’s richer, more luxurious, and often tied to special-occasion cooking. It sounds like the ultimate upgrade, doesn’t it? But the best mashed potatoes aren’t just rich; they should be creamy, fluffy, and flavorful, without being dense or heavy, and achieving a great texture and consistency relies on the right mix of ingredients.”
Why milk is better than cream
To her surprise, all of the chefs chose milk as the best ingredient for a smooth and fluffy mash. Ultimately, it comes down to texture. Adding cream can make the mashed potatoes too heavy and rich. If you’re in a pinch for time, using whole milk can deliver results without the need to nip to the shops.
Felice Kaufman, a former Whole Foods chef and cookbook author, explained that she prefers to use milk because “it makes them creamy without feeling too heavy”. Jessica Randhawa, founder and head chef at The Forked Spoon, explained that she opts for milk for its nostalgic appeal. However, she continues to use it because milk keeps the mash light and fluffy compared to cream.
How to make the best mashed potatoes
If you’re worried that milk won’t help enhance the flavour of the mashed potatoes, you can add in some butter and a dollop of sour cream or cream cheese. While there is no one method and set amounts when making mashed potatoes, Randhawa recommends using a quarter of a cup (approximately 60ml) of whole milk and a quarter of a cup of sour cream for every one pound (approximately 450g) of potatoes.
Or if you’re hesitant, you can start bit by bit until you reach the desired consistency. Kaufman recommends starting with three tablespoons of whole milk and two tablespoons of butter. However, if the potatoes are still a little thick, you can loosen them with a few more tablespoons of milk or cooking water.
Trisha Pérez Kennealy, owner and culinary educator at the Inn at Hastings Park, suggested using two cups (approximately 475ml) of milk for every five pounds of potatoes (approximately 2.2kg), before adding in butter and cream cheese for flavour. All the chefs agree that the milk should be warmed before being added to the potatoes. This helps keep the mash warm and makes it easier to incorporate into the potatoes.
Kris wrote: “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.”
