Please, STOP Boiling Potatoes in Water! When My Grandma Heard That I Boil Potatoes in Water to Make Mashed Potatoes, She Literally Laughed at Me – She Shared the Secret Ingredient to Make the Best Mashed Potatoes Ever

Mashed potatoes are a classic comfort food that many of us associate with family dinners, holidays, or cozy meals. But if you’ve always boiled your potatoes in water to make mashed potatoes, you might be missing out on a key technique that can elevate this simple dish into something extraordinary.

When I made mashed potatoes the usual way, my grandma was quick to correct me. She laughed when she heard I boiled potatoes in water, saying that there’s a much better way to prepare them. Intrigued, I asked her what the secret was, and she shared a time-honored cooking tip that would change the way I made mashed potatoes forever.

So, what is this secret ingredient? The answer is milk or cream – but it’s the method of using them that makes the difference.

Here’s the step-by-step method Grandma taught me to make the best mashed potatoes ever — a technique that results in creamier, fluffier, and more flavorful mashed potatoes than you’ve ever had.

The Traditional Way vs. Grandma’s Method: What’s the Difference?

If you’re like most people, you’ve probably boiled your potatoes in plain water, drained them, and then mashed them with some butter, salt, and milk. The result is usually fine, but what if we told you there’s a better way to ensure your mashed potatoes have a silky texture and full, rich flavor?

When you boil potatoes in water, the potatoes absorb some of the water, which can make them soggy and watery once mashed. Additionally, boiling in plain water can result in potatoes that lack depth in flavor.

Instead of boiling potatoes in water, Grandma taught me to cook potatoes in milk. Not only does this help them cook more evenly, but it infuses the potatoes with flavor and creates a creamy texture that is difficult to achieve with water alone. The milk also acts as a binding agent, so your mashed potatoes don’t become overly sticky or too dense.

Grandma’s Secret Method for Making Perfect Mashed Potatoes

Now, let’s dive into the step-by-step method to make the best mashed potatoes ever. Follow these simple instructions to bring your mashed potatoes to the next level.

Ingredients You’ll Need:

  • 4 large potatoes (Yukon Gold potatoes are ideal for their buttery flavor, but Russets work well too)
  • 4 cups of whole milk (you can use heavy cream for an extra-rich texture)
  • 1 stick of unsalted butter (around 1/2 cup)
  • Salt and pepper (to taste)
  • Optional additions: garlic (for garlic mashed potatoes), fresh herbs, sour cream, or cream cheese for extra richness.

Step 1: Prepare the Potatoes

  • Peel and Cut: Peel your potatoes and cut them into uniform chunks (about 2-inch pieces). This ensures that the potatoes cook evenly and quickly.
  • Rinse: Rinse the potato pieces in cold water to remove any excess starch. This step can help prevent the mashed potatoes from becoming too gummy.

Step 2: Cook the Potatoes in Milk (Not Water!)

  • Add Potatoes to Milk: Place the peeled and cut potatoes into a large saucepan or pot. Pour in enough whole milk to cover the potatoes completely. The key here is to cook them in milk rather than water. This allows the potatoes to absorb the flavor of the milk and makes the end result incredibly creamy.

  • Heat Over Medium: Place the pot over medium heat and bring it to a simmer. Be careful not to let the milk boil over—stir occasionally to make sure the potatoes don’t stick to the bottom of the pan. Let the potatoes cook in the milk for 15–20 minutes or until they’re tender and easily pierced with a fork.

Step 3: Mash the Potatoes

  • Drain and Reserve the Milk: Once the potatoes are tender, remove the pot from the heat. Do not drain all the milk—reserve a little of the milk (around 1/2 cup). The milk left in the pot is infused with the starchy goodness of the potatoes and will help make the mash creamier.

  • Mash: Using a potato masher or a ricer (for extra smooth potatoes), begin mashing the potatoes. Gradually add the reserved milk as you mash to reach your desired consistency. If you like your mashed potatoes extra creamy, you can add a bit more milk or a little extra butter.

Step 4: Add the Butter and Seasonings

  • Butter: Add the butter to the mashed potatoes. Use unsalted butter for better control of the seasoning. Mix the butter in until it melts into the potatoes. The butter adds richness and a velvety smooth texture.

  • Season to Taste: Add salt and pepper to taste. You can also add extra flavorings here—such as roasted garlic, fresh herbs (like chives or thyme), or a dollop of sour cream or cream cheese for extra richness.

Step 5: Serve and Enjoy

  • Serving Suggestions: Spoon your creamy mashed potatoes into a serving bowl. For an extra touch of elegance, sprinkle with chopped herbs, a few pats of butter, or even a drizzle of olive oil.

Now, you have the best mashed potatoes ever—creamy, buttery, and perfectly seasoned. The method of cooking them in milk not only enhances the flavor but also gives them an incredible smoothness that makes them a standout side dish.

Why This Method Works: The Science Behind It

You might be wondering why cooking potatoes in milk instead of water makes such a big difference. Here’s the science behind it:

  • Flavor Infusion: Potatoes are porous and absorb liquids during cooking. When you cook potatoes in water, the potatoes only absorb a little flavor. But when cooked in milk, they soak up the richness and flavor of the milk, which makes them taste more indulgent.

  • Creamy Texture: Milk helps create a smooth texture because it contains fat, which enriches the potatoes. By cooking potatoes in milk, you don’t need to rely on large amounts of butter or cream to achieve that silky texture—it’s built right in.

  • Starch Absorption: The milk interacts with the starches in the potatoes in a way that makes them less likely to become mushy or overly sticky, which can sometimes happen with the traditional water method. This leads to a fluffier mash.

Variations to Try

Once you’ve mastered the basic method, you can get creative with variations to suit your taste:

  • Garlic Mashed Potatoes: Add roasted garlic cloves to the milk as the potatoes cook. The garlic will infuse the potatoes with a delicious, mellow flavor.

  • Cheesy Mashed Potatoes: Mix in shredded cheese (cheddar, Parmesan, or Gruyère) for a cheesy twist. You can also sprinkle some cheese on top and place it under the broiler for a few minutes to get a crispy, golden top.

  • Herbed Mashed Potatoes: Add fresh herbs like rosemary, thyme, or chives for added fragrance and flavor.

  • Sour Cream or Cream Cheese: For extra creaminess and a tangy flavor, mix in a few tablespoons of sour cream or cream cheese.

Conclusion

So, the next time you want to make mashed potatoes, remember this simple yet powerful secret passed down by my grandma. Stop boiling potatoes in water! By cooking them in milk instead, you’ll create a creamy, flavorful dish that is truly irresistible. The method Grandma shared with me elevates mashed potatoes to a new level, resulting in the best mashed potatoes ever.

By infusing the potatoes with milk and butter, you get a richness and creaminess that’s difficult to achieve using water alone. Give it a try, and watch as your mashed potatoes become a family favorite at every meal.