Chef Rosemary Gill, who works at the Boston-based Milk Street Cooking School, has shared her clever hack for creating the creamiest mashed potatoes - and it's so simple
A culinary genius has spilt the beans on how to whip up the creamiest, dreamiest mashed spuds and it's all about ditching the water bath.
Enter Rosemary Gill, saviour of side dishes, who's laid down her top trick for achieving peak fluffiness in your mash and it's a cinch for novices too. As the brains behind the teaching at Boston's Milk Street Cooking School, Rosemary's been doling out her pearls of wisdom to foodies via TikTok.
"That becomes liquid gold - allowing us to get lush, silky, creamy, mashed potatoes. When you throw out water that you cook your potatoes in, you throw all the starch down the drain, so you're wasting it. The milk becomes our cooking liquid, and a replacement for heavy cream."
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