Ina Garten has sampled many store-bought mashed potatoes, and her top choice is a pack of refrigerated Bob Evans mashed potatoes, which she boosts with two game-changing additions.

The chef heats them over a bowl of simmering water and tosses in butter, salt, pepper, and the said additions: ½ cup each of full-fat sour cream and freshly grated parmesan cheese.

Sour cream and parmesan have already proven a great combination in pasta and dip, and they work well with mashed potatoes as individual ingredients, so Garten’s trick makes sense.

The creamy, tangy sour cream plays off nicely against the rich, salty parmesan, creating a delicious, home-cooked-style dish that’s quick to prepare and can be made using one bowl.