French chefs argue that they have not only the best but also the only way to prepare mashed potatoes.
To get a perfect mint that will not tighten and become firmly in a few minutes, and it will not be slurry, you need to clean the cut and chopped potato in sour cream for cooking, not in water.
That way, you get foam and creamy puree, according to French chefs. This is their recipe:
250 ml cream for cooking
1 kg of potatoes
3 tablespoons of olive oil
3 tablespoons butter
Put the sour cream in the pot, and then add the cleaned potato, finely diced. Add the other ingredients and other spices to your liking. Put a lid on the pot and keep it slowly for 20 minutes. Stir the potatoes and steam, and if you want to dilute the mixture, use the liquid in which you cooked the potatoes. Add a small amount of liquid to not get a slurry.