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

That tip is usually pointing to cream cheese (or sometimes crème fraîche).

Why it works:

• Cream cheese adds fat + tang, which makes mashed potatoes ultra-smooth and rich without thinning them out like milk or water.

• It emulsifies well, so the potatoes stay creamy instead of turning gluey.

How chefs use it:

• Add 2–4 tablespoons of cream cheese per pound of potatoes

• Warm it slightly before mixing so it blends easily

• Still finish with butter and salt (but you’ll need less liquid overall)

Close runner-ups you’ll also see chefs use: