Mashed potatoes seem simple—just potatoes, butter, and milk, right? Yet anyone who has made them knows how easily things can go wrong. Too gluey, too runny, too lumpy, or just disappointingly bland.

It’s no surprise that professional chefs keep a few secrets up their sleeves when it comes to getting that perfectly smooth, rich, cloud-like mash. One famous tip shared in many professional kitchens is:

“Don’t add more milk or water to the mash once the potatoes are mashed.”

It sounds strict, but there’s solid culinary wisdom behind it. And mastering this rule can transform your mashed potatoes from average to restaurant-worthy.

⭐ Why Chefs Say Not to Add Extra Milk or Water Later

When mashed potatoes turn too thick, the instinct is to pour in more milk or a splash of water to thin them out. But here’s the problem:

1. Potatoes absorb liquid unevenly once mashed

If you add more milk after mashing, the potatoes can’t absorb it properly. Instead of becoming smoother, the mash often becomes soupy, grainy, or gluey.

2. Overmixing ruins the texture

Every…..

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