Want to make your best batch of mashed potatoes ever this Thanksgiving? Of course you do — us too! And I have great news: The key to a truly marvelous mash doesn’t require any fancy footwork, special ingredients, or even a whole lot effort. There is only one simple step you need to remember (regardless of the recipe you use) for making your fluffiest, creamiest mash yet — and it all has to do with the temperature of the dairy.
Always Warm the Dairy First
Butter, along with milk (or half-and-half, cream, or some combination) are essential to really good mashed potatoes — unless you’re going the vegan mashed potato route, of course. Regardless of the mashed potato recipe you’re making, the one thing to always remember is that the temperature of the dairy when it’s added to the potatoes is hugely important. For the very best result every time, always gently warm the butter and milk before adding to the potatoes, rather than adding cold dairy straight from the fridge.
Adding cold dairy to your mashed potatoes also cools the mash down — and very few people like cold mashed potatoes.
Ready to put this tip into action? Bring the milk and butter to at least room temperature or, better yet, gently heat them on the stovetop before adding them to your potatoes.