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 Secrets shared by London chef Paul Rossiter What about the cream? Many believe that the secret to soft, airy mashed potatoes lies in adding cream. However, chef Paul Rossiter claims, “I have never seen a chef add cream to mashed potatoes in a professional kitchen. Instead, chefs rely on a large amount of butter, salt, and white pepper, along with a small amount of milk.” Tools - In a restaurant kitchen, we use a mechanical tool to achieve the perfect silky-smooth consistency. It’s somewhat like a giant garlic press: we push the cooked potatoes through the device, then add butter, milk, salt, and pepper. But at home, I use a regular hand masher that everyone has. This method requires quite a bit of effort, but my mashed potatoes never have lumps. Videos featuring blenders and automatic whisks that create creamy mashed potatoes are popular on TikTok. The choice of tool depends on your experience and the capabilities of your kitchen. Potato Variety Professionals are convinced that the variety of potato matters: some varieties mash much better than others. Empirically, the so-called “yellow” varieties usually win out over the “white” ones. What to Add * Mashed potatoes definitely won’t be ruined by a lot of butter, but it can negatively affect your figure (plus it adds extra cholesterol). * Skim or low-fat milk will make the mashed potatoes just as tasty but less caloric. * Adding fried onions will give the mashed potatoes texture, blanched spinach will add a distinctive flavor, and grated Parmesan will add depth and complexity. * Many sprinkle mashed potatoes with green onions or dill. Recipe for Perfect Mashed Potatoes Peel the potatoes and throw them into a pot of already boiling salted water. After 15 minutes, they will be ready, and we drain the water, placing the pot back on the stove at a lower heat. Add a generous spoonful of butter, a bit of milk, a pinch of salt, and a pinch of black and white pepper. Take any tool you like and mash the potatoes until they become silky and creamy. Super Secret: add 1/2 teaspoon of horseradish or sweet Dijon mustard - and your mashed potatoes will be destined for success! Kristina Molodtsova.