I’ve never met a person who didn’t love mashed potatoes and if you’re looking for a way take your mashed potatoes up to the next level of deliciousness, here’s a little secret for the creamiest mashed potatoes:

Melt the butter in your recipe and stir it in before adding the milk or cream. When the milk is mixed in first, it binds to the potatoes’ starch molecules and makes them gummy. But the fat in butter coats the starch and prevents the spuds from getting pasty.  The result: a perfectly fluffy, smooth mash.

 Ps.  If you’ve got someone in your life like I do who’s allergic to dairy, you can substitute milk for chicken broth and that way they won’t be left out and will be able to enjoy your fluffy, smooth mashed potatoes.