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A well known chef’s tip: “Stop adding milk or water to your mashed potatoes. This ingredient makes them creamier than at the restaurant!”

The ingredient this headline is most likely referring to is heavy cream. It isn’t a universal “chef secret,” though—many excellent mashed-potato recipes use milk, cream, or a combination. The real trick is using warm dairy and plenty of butter, while keeping excess water out of the potatoes. 🥔 Ultra-creamy restaurant-style mashed potatoes Ingredients 2 lb …