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iturn0image0turn0image5turn0image6turn0image8**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.**
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### **Introduction: A Culinary Revelation**
For generations, boiling potatoes in water has been the standard method for preparing mashed potatoes. It’s a technique passed down through countless kitchens, trusted by home cooks and professional chefs alike. However, when I shared my approach with my grandmother, a seasoned cook with decades of experience, she couldn’t help but laugh. “You’re boiling away all the flavor,” she remarked. “Let me show you the secret to truly exceptional mashed potatoes.”
Her advice was simple yet transformative: **boil potatoes in broth instead of water**. This subtle change infuses the potatoes with rich, savory flavors, elevating the dish to new heights. Since adopting this method, my mashed potatoes have become a standout at every gathering, and I now understand why my grandmother’s mashed potatoes were always the talk of the table.
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### **The Traditional Method: Boiling Potatoes in Water**
Traditionally, potatoes are peeled, cut into chunks, and submerged in a pot of water. The water is then brought to a boil and simmered until the potatoes are tender. Once drained, the potatoes are mashed and seasoned with butter, milk, salt, and pepper. While this method produces a familiar comfort food, it often results in a somewhat bland flavor profile.
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