Mashed potatoes taste better if you swap milk for 1 simple ingredient

If you are looking to elevate your next dinner, a simple swap in your kitchen might be the answer. According to culinary experts, the secret to achieving the creamiest, most flavourful mashed potatoes lies in ditching milk in favour of one surprising fridge staple.

While traditional recipes often call for milk or butter to achieve a creamy consistency, chefs suggest that using full-fat cream cheese provides a tastier result. This simple swap does more than just add richness; chefs say the subtle tang in cream cheese helps to lift the overall flavour profile of the potatoes.

According to chef, Mark McShane, who is a food safety expert at Level 3 Food Hygiene Certificate, the success of this technique begins with selecting the right kind of potato. Experts like himself recommend opting for floury potato varieties, such as Maris Piper or King Edwards.

These specific varieties are highly prized for their texture, as they are capable of absorbing the cream cheese effectively while remaining light and fluffy. “Instead of using milk to add to the potatoes, I would recommend full fat cream cheese”, the chef said.

“Full-fat cream cheese will provide a rich addition, but the subtle tang of the cream cheese will help to lift the flavour of the potatoes and prevent the mash from being too heavy.” The method for preparing the potatoes is important, he adds.

After boiling, it is essential to drain all excess water from the potatoes completely, he says. “I always use a floured potato variety like Maris Piper or King Edwards because these potatoes absorb the cream cheese very well and remain light and fluffy.”

Following this, allow the potatoes to steam dry for one minute—a crucial step to ensure the excess moisture is removed before incorporating any other ingredients. Once the potatoes are steaming hot, mash them thoroughly and fold in the cream cheese.

“After completely draining off excess water from the potatoes, I allow them to be steamed dry for one minute,” he said. “Then, I mash the potatoes while still piping hot and incorporate the cream cheese into them.

The chef says the result is a mashed potato that is smooth with a ‘luxurious’. “This provides me with a wonderfully smooth mash with a silky feel,” he said.

Mashed potatoes are incredibly versatile, making them a suitable accompaniment for hearty comfort classics. “This technique makes it perfect to serve with sausages, roast chicken or cottage pie,” Mark said.