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

• Sour cream or crème fraîche → lighter tang, very silky

• Heavy cream (heated) → richer than milk, but less flavor than cream cheese

• Butter + a splash of reserved potato cooking water → classic restaurant trick

If you want that “better than restaurant” texture at home, cream cheese is the most reliable upgrade. 🥔✨