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### **The Game-Changing Technique: Boiling Potatoes in Broth**
By substituting water with broth—be it chicken, vegetable, or beef—you introduce a depth of flavor that water simply cannot provide. The potatoes absorb the savory notes of the broth as they cook, resulting in a more flavorful base for your mashed potatoes. This technique is particularly beneficial when preparing mashed potatoes for special occasions or when you want to impress guests with a dish that stands out.
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### **Why Broth Makes a Difference**
1. **Enhanced Flavor**: Broth is rich in umami, the savory taste that enhances the overall flavor of dishes. Cooking potatoes in broth allows them to absorb these flavors, making the mashed potatoes more delicious.
2. **Depth and Complexity**: Water is neutral, offering no additional taste. Broth, on the other hand, brings complexity and depth, transforming a simple side dish into a culinary delight.
3. **Versatility**: Different types of broth can be used to complement various dishes. For instance, chicken broth pairs well with poultry dishes, while beef broth complements red meats.
4. **Health Benefits**: Homemade broths are often rich in nutrients, including collagen and minerals, which can contribute to a healthier diet.
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### **How to Make Mashed Potatoes Using Broth**
**Ingredients**:
– 2 pounds of Yukon Gold or Russet potatoes
– 4 cups of low-sodium chicken or vegetable broth
– 4 tablespoons of unsalted butter
– 1/2 cup of whole milk or heavy cream
– Salt and freshly ground black pepper to taste
– Optional: garlic cloves, fresh herbs (such as thyme or rosemary)
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