Grandma’s secret to the creamiest mashed potatoes

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**Grandma’s Secret to the Creamiest Mashed Potatoes: A Classic Comfort Food Made Perfect**

There’s something truly magical about a bowl of creamy mashed potatoes. Fluffy, smooth, and rich—the kind that feels like a hug on a plate. For generations, grandmas have been passing down their recipes, and if you’re lucky enough to get your hands on one of their secrets, you’re in for a treat.

Today, I’m sharing **Grandma’s secret to the creamiest mashed potatoes**—a simple trick that takes this beloved side dish from good to unforgettable.

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### 🥔 The Heart of the Matter: Choosing the Right Potato

First things first: not all potatoes are created equal. Grandma swears by **Yukon Golds** or **Russets**—because they strike the perfect balance between fluffiness and creaminess.

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### 🥄 The Creaminess Secret: Warm Milk and Butter, Always

The trick isn’t just in the potatoes but in how you mix them.

Grandma’s secret? **Warm your milk and melt your butter before adding them to the potatoes.** Cold dairy cools the potatoes too quickly, making them gluey and dense. Warm milk and butter blend in smoothly, creating that rich, velvety texture everyone loves.

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### 🔪 Step-by-Step: Making Grandma’s Mashed Potatoes

**1. Boil with Care**
Peel and cut potatoes into even chunks. Place in cold, salted water and bring to a boil. Simmer gently until fork-tender—about 15-20 minutes.

**2. Drain and Dry**
Drain well, then return potatoes to the hot pot and let them sit for a minute or two. This extra step helps steam off excess moisture.

**3. Mash Gently**
Use a potato masher or ricer for best results. Avoid overworking to keep them light.

**4. Add Warm Dairy**
Heat your milk and butter together until warm (not boiling). Slowly pour into mashed potatoes, folding gently until creamy and smooth. Season with salt and pepper.

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