The starchy water can help create a surprisingly smooth consistency without adding dairy.
Avoid This Common Mistake
Don’t overwork the potatoes.
Once potatoes become mashed, excessive mixing can release more starch and turn them from fluffy and creamy into something sticky and gluey.
A potato masher or ricer is ideal.
If you’re using an electric mixer, be extremely gentle and avoid beating the potatoes for a long time.
Restaurant-Style Mashed Potatoes
Want to take them up another level?
Try this combination:
- 1 kg potatoes
- 120 g unsalted butter
- 150 ml whole milk
- 1 tsp salt
- Black pepper
- 2 roasted garlic cloves
Mash the hot potatoes with the butter first, then gradually incorporate the warm milk.
Finish with freshly cracked black pepper and chopped chives.
Serve immediately with another small pat of butter melting on top. 
What Goes With Mashed Potatoes?
These potatoes are perfect alongside:
Steak
Roast chicken
Roast beef
Pork chops
Sausages
Beef stew
Gravy
Roasted vegetables
Caramelized onions
And let’s be honest…
Sometimes mashed potatoes don’t need an excuse.
A bowl of creamy potatoes with a little butter and gravy can be dinner all by itself. 
So… Milk or Butter?
Here’s the real answer:
Milk gives you creaminess and moisture. Butter gives you richness and flavor.
But if you’re trying to make truly indulgent mashed potatoes, there’s no reason they can’t work together.
Start with good potatoes, cook them properly, season generously, use warm dairy, and avoid overworking them.
That’s the recipe for mashed potatoes that disappear from the dinner table very quickly. 
Now it’s your turn…
Are you Team Milk , Team Butter , or Team BOTH?
And the really important question:
How much butter is too much butter in mashed potatoes? 
