Mashed potatoes are one of the easiest side dishes to make, but getting them perfectly smooth and fluffy can sometimes be harder than it looks. Adding too much liquid can quickly leave your mash watery, while potatoes that have not been prepared properly can end up lumpy or heavy.

Milk is often one of the first things people reach for when making mashed potatoes. However, swapping it for a richer kitchen staple could help give your mash a much smoother and creamier texture. There are also a few simple things you can do while preparing the potatoes which can make a big difference, including how you boil them and what you do after draining them.

The trick comes from award-winning food blogger Chris Collins, who was also a finalist on Netflix’s Crazy Delicious.

Rather than using milk, Chris uses double cream, alongside butter and cream cheese. The higher fat content helps create a rich, smooth texture without adding too much watery liquid to the potatoes.

He explains that whole milk can still be used, but says: “Strictly speaking, you could use whole milk, but this is called creamy mashed potato for a reason. As such, we’re using double (UK) heavy (US) cream.”

Cream cheese is another important part of his recipe and is something Chris describes as his “secret ingredient”.

He says: “It doesn’t make the mash taste cheesy at all; instead, it makes it extra creamy and offers a deeper complexity of flavour.”

The type of potato you use can also make a difference. Chris recommends a floury baking potato such as Maris Piper in the UK.

He advises cutting the potatoes into evenly sized pieces before putting them into cold water and bringing them to the boil. This helps the potatoes cook evenly rather than leaving the outside cooked before the middle is ready.

Another important step comes after the potatoes have been drained. Chris recommends leaving them in the colander for one minute to allow steam to escape. Otherwise, that extra moisture could end up in the mash and make it watery.

The butter, cream and cream cheese should also be at room temperature before you begin. This helps them mix more easily into the potatoes and reduces the chance of ending up with lumps.