Please STOP Boiling Potatoes in Water! When My Grandma Saw That I Was Boiling Potatoes in Water to Make Mashed Potatoes, She Laughed at Me 🤣 She Told Me the Secret Ingredient to Make the Best Mashed Potatoes Ever. It Has Been a Game Changer! You Must Try This Instead
Mashed potatoes are a beloved comfort food, but if you’ve been boiling your potatoes in water, you might be missing out on a crucial step that can take your mashed potatoes from good to absolutely amazing. I learned this the hard way when my grandma caught me boiling potatoes in water, ready to mash them into a creamy dish. She didn’t hesitate to laugh at my method, and then, with a twinkle in her eye, she shared the secret ingredient that would transform my mashed potatoes forever.
This method has been a total game changer for me, and once I started using her technique, I never looked back. It’s so simple but adds so much flavor and creaminess that it’s now the only way I prepare mashed potatoes. Ready to take your mashed potatoes to the next level? Let me share my grandma’s secret with you.
The Secret Ingredient That Will Change Your Mashed Potatoes Forever
So, what’s the secret? Boil your potatoes in broth instead of water. That’s right—ditch the plain old water and opt for chicken broth, vegetable broth, or any other flavor-rich broth you prefer.
You might be thinking, “But why broth? Isn’t water the most basic thing to use?” Well, here’s the deal: Water is tasteless, and it doesn’t contribute any extra flavor to the potatoes. When you boil your potatoes in broth, they absorb those rich flavors, resulting in mashed potatoes that are not only creamy but packed with extra depth and savory goodness.
I know it sounds simple, but trust me, it makes a huge difference. Here’s a step-by-step guide on how to make the best mashed potatoes ever with this game-changing method.
Step-by-Step Guide to Making the Best Mashed Potatoes Ever
Ingredients:
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2 pounds of russet potatoes (or your preferred variety)
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4 cups of chicken or vegetable broth (enough to cover the potatoes in the pot)
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1/2 cup of unsalted butter (more if you like them extra creamy!)
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1/2 cup of whole milk or cream (you can adjust this depending on your desired consistency)
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Salt and pepper to taste
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Fresh garlic (optional, but highly recommended for an extra kick!)
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Fresh herbs like chives, parsley, or rosemary (optional, but a great addition for garnish)
Step 1: Peel (or Don’t Peel) the Potatoes
This part is up to you. If you prefer smooth mashed potatoes, peel the potatoes carefully, leaving no skin behind. However, if you enjoy a rustic, slightly chunky texture, leave the skins on. My grandma always insisted on keeping the skins for a more earthy flavor, and I’ve come to love that texture.
Tip: If you leave the skins on, make sure to scrub the potatoes well to remove any dirt.
Step 2: Cut the Potatoes Into Even Chunks
Once the potatoes are peeled (or scrubbed if you’re leaving the skins on), cut them into evenly-sized chunks. This ensures that they cook at the same rate. Aim for about 1 to 2-inch pieces. Don’t worry about the exact size; just try to keep them consistent so they cook evenly.
Step 3: Boil the Potatoes in Broth
Now, here’s where the magic happens—place the cut potatoes in a large pot and cover them with chicken or vegetable broth. The broth should cover the potatoes by about an inch or so.
Why broth? The potatoes will absorb all the savory goodness from the broth as they cook, adding flavor right into the flesh of the potatoes. If you’re making mashed potatoes for a special occasion or holiday dinner, this extra flavor boost is a game changer.
Pro Tip: If you’re using broth that’s already salted, be careful with adding extra salt later in the recipe. Taste first before adjusting the seasoning.
Bring the broth to a boil over medium-high heat, and then reduce the heat to a simmer. Let the potatoes cook for about 15-20 minutes, or until they are fork-tender and easily pierced with a knife.
Step 4: Drain the Potatoes (Save the Broth!)
Once the potatoes are cooked, drain them, but don’t discard the broth. You can use it later to adjust the consistency of your mashed potatoes. The broth is packed with flavor, and you’ll want to add some back into the potatoes to create a creamy, smooth texture.
Step 5: Mash the Potatoes
Now, it’s time to mash! You can use a potato masher for a chunkier texture, or a potato ricer for super smooth, velvety mashed potatoes. Start mashing your potatoes, and as you do, add in the butter, milk (or cream), and a splash of the reserved broth to help create a creamy, smooth consistency.
If you like extra creamy mashed potatoes, use more butter and cream. My grandma always went for an indulgent ratio of butter to potatoes—about 1/2 cup of butter for every 2 pounds of potatoes, and a splash of cream to really elevate the richness.
Step 6: Season to Taste
Once you’ve mashed everything to your desired consistency, taste your potatoes and adjust the seasoning. Add salt and freshly cracked pepper to your liking. This is where you can get creative too—if you want to add roasted garlic for an extra layer of flavor, go ahead. Fresh herbs like chives, parsley, or rosemary also make a fantastic addition, adding color and a fresh, fragrant touch.
Step 7: Serve and Enjoy!
Now that your mashed potatoes are beautifully creamy, perfectly seasoned, and bursting with flavor, it’s time to serve them. You can garnish them with a little more fresh herbs or even a sprinkle of grated Parmesan cheese. Serve them alongside your favorite main dishes, and prepare for everyone to rave about them.
Why This Method Works So Well
By boiling your potatoes in broth, they absorb all that savory goodness and flavor directly, making the mashed potatoes richer and more flavorful from the inside out. The result is a mashed potato dish that’s not only creamy but has a depth of flavor that’s simply irresistible. You won’t need to add as much seasoning or butter to achieve the perfect taste—everything is built right into the potatoes.
Grandma’s secret is truly a game changer. It’s a small tweak that makes a world of difference, and once you try it, you’ll never go back to boiling potatoes in water again.
Final Thoughts
Next time you make mashed potatoes, remember my grandma’s secret: boil them in broth instead of water. This simple change will elevate your mashed potatoes to a whole new level. Whether you’re serving them for a weeknight dinner or a holiday feast, your mashed potatoes will become the star of the meal.
So go ahead—give it a try. Trust me, you’ll never look at mashed potatoes the same way again!
