Making perfect mashed potatoes isn’t easy. A little trick that doesn’t require a machine or a potato masher can make the difference between a smooth, creamy mash and a dud.

Mashed potatoes are a classic in the kitchen, but it’s easy to get it wrong. Everyone loves mashed potatoes, as long as they’re soft and creamy. Getting the perfect consistency—no lumps, but especially no lumps—can be a real challenge. Luckily, there are simple ways to make mashed potatoes that are unmatched in softness and creaminess. Here’s one!

To start, opt for a special mashed potato, known for its ideal consistency once cooked. The recommended quantity for this recipe is four large potatoes. The first secret to the creaminess of the mashed potatoes lies in using 75 grams of salted butter and 50 milliliters of milk or cream, according to a British chef who revealed her secret to this classic dish, much loved abroad. Sunday Chicken.

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