I have to tell you! The ultimate recipe for the best mashed potatoes!

I've already published the recipe for fluffy and creamy mashed potatoes, with its specific secret, but I've discovered an improvement, and of course I have to tell you. I really think this will remain my definitive puree recipe, because I don't see how the puree could become tastier than that!
Ingredient:
• 600 g of mashed potatoes, cleaned
• 200 ml of water
• 100-120 ml sweet cream with at least 30% fat
• Salt
The best puree is made from crispy white potatoes with a high starch content and a low moisture content.
There is a theory that the best mashed potatoes are made with peeled potatoes, but the peeled boiled potatoes have a specific, harsher taste. I personally do not recommend this method.
Peel a squash, grate it and cut it into small cubes. Transfer them to a narrow saucepan, and over them you will put instead of milk as I showed you last time, a mixture of water and sweet cream with a minimum fat content of 30%. Why? Boiling in milk is a wonderful secret, only it smokes very easily or can give an unwanted caramelizing touch to the puree. This risk disappears when we use a mixture of water and fatty sweet cream, but the taste is much better!
Add a teaspoon of salt.
Bring to the boil, over low to medium heat. When the potato is crushed very, very lightly, it is ready and remove from the heat.
Never use blenders or any knives that have knives to mash potatoes. These will turn the puree into a paste that is much too soft and sticky. The hand mixer with paddles, however, does not contain knives, and does not destroy the starch cells in the potato, so it can be used for puree.
Lately, however, I have come to prefer the potato press and I recommend you to try this tool. It looks like a giant garlic press. Put the boiled potatoes there and press. The reason I came to prefer this method of mashing potatoes is that it incorporates more air than the hand mixer and the result is even fluffier.
All the remaining liquid is added over the potatoes, mix everything vigorously with a fork. If you think that the puree still needs some liquid, you can add a little warm milk, or even better a little warm sour cream. If necessary, the taste is also corrected for salt.
What I like about this method is that it eliminates the need for butter.
I added a tablespoon of melted butter here to serve, but the truth is, it's not necessary. Sweet cream brings enough fat and an absolutely delicious taste.
Remember, always serve hot puree as soon as you have done it. Reheated puree is no longer as tasty.
Good appetite!