Mashed potato will be 'smooth' and 'silky' if you add 1 'clever' ingredient-not cream

Making mashed potatoes may seem super simple, but getting silky results requires a little planning. With many methods online to follow, it can take a little trial and error to find your favourite style. However, one recipe from Good Food has 50 five-star ratings, with cooks raving about the results they achieved from the recipe.

The recipe notes said: "Make this smoother and silkier mash for the perfect side. It incorporates a clever substitution to reduce fat and calories, while remaining comfortingly creamy."

Ingredients for six people:

One and a half kilograms of floury potatoes, such as King Edward or Maris Piper, cut into even chunks

125ml of semi-skimmed milk

One tablespoon of butter

Four tablespoons of crème fraîche

Method:

Bring a large saucepan of water to a boil. Add the potatoes and boil for about 15 minutes, or until just tender.

Transfer to a colander and drain well, then return to the pan and set over a very low heat for two minutes to dry completely.

Next, heat the milk and butter in a small pan, then pour carefully over the potatoes.

Remove from the heat, then mash the potatoes using an electric hand whisk or potato masher.

Tip in the crème fraîche and beat with a wooden spoon until smooth and creamy. Season well with pepper and a pinch of salt, if desired.

The popular dairy item adds a delicious richness to the side dish as well as a creamy texture and slightly tangy flavour.

It's a healthier option compared to double cream, which is often used in the same way, and it is super delicious.