Make Buttery Mashed Potatoes by Adding Butter Before Milk
Everyone loves the creamy, buttery taste of mashed potatoes, but there is a very simple way to make it taste even more buttery. All you have to do is add milk and ghee separately.
Most mashed potato recipes suggest that you need to heat the milk (possibly cream) and butter together before adding it to the legs, but Beard-award-winning Diane Morgan is author of Roots: The Definitive Compendium with over 225 recipes , and a scientist – Chef Shirley Corricher is found to alter the flavor of the butter. If you want to enhance the flavor of the butter, Morgan and Corrier recommend heating the two ingredients separately and then adding the butter first. The fat from the butter will be absorbed into the potato cells, and the milk will loosen them, giving them a creamy consistency.