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**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 Generational Secret to Perfect Mashed Potatoes**
For years, I followed the conventional method: peel, chop, boil in water, drain, mash. It was the standard procedure I had learned from countless recipes and cooking shows. But when my grandmother saw me preparing mashed potatoes this way, she couldn’t help but chuckle. “You’re doing it all wrong,” she said with a twinkle in her eye. “Let me show you the secret.”
What followed was a revelation that transformed my approach to cooking. The secret ingredient? **Broth.** Yes, instead of boiling potatoes in water, she recommended using vegetable or chicken broth. This simple change not only enhanced the flavor but also resulted in creamier, more flavorful mashed potatoes.
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### **The Science Behind the Secret**
Boiling potatoes in water causes them to release starch, which can sometimes lead to a gummy texture. By using broth, the potatoes absorb more flavor, and the natural starches contribute to a richer, creamier consistency. Additionally, the fats and seasonings in the broth infuse the potatoes, elevating the overall taste.
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