Im a chef... here is why YOU have been making your mash potato WRONG

A chef has revealed their secret to making the creamiest possible mash potato while sharing the mistake many people make when cooking them. 

Rosemary Gill, the director of education at the Boston-based Milk Street Cooking School, took to TikTok to share her recipe for the comforting foodstuff. 

Posting to the social media platform under the cookery schools handle @177milkstreet, she said: Simmer your mashed potatoes in milk, not water, potatoes are like paste, they release starches into their cooking liquid.

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 youre wasting it. 

Rosemary Gill, the director of education at the Boston-based Milk Street Cooking School, took to TikTok to share her recipe for the comforting foodstuff

The milk becomes our cooking liquid, and a replacement for heavy cream. 

Reacting to the video, other users reviews of the chefs purée de pommes de terre were mixed, with some hailing the recipe while others were not so happy. 

They wrote: That looks so good. 

Have been making potatoes like this for years - family still calls them crack potatoes they are the best.

It looks like soup. 

Am I the only one here that thought that [using starchy water] was a bad thing?

That seems like far too much milk to me. And doesn’t too much starch result in gluey mashed potatoes?

Looks very lumpy. 

Nope. Boil them with chicken bullion. I’m telling you people it is freaking awesome.

Ok those mashed potatoes do not look silky and creamy.

Posting to the social media platform under the cookery schools handle @177milkstreet, she said: Simmer your mashed potatoes in milk, not water, potatoes are like paste, they release starches into their cooking liquid