ADVERTISEMENT
Instructions:
Prepare the Potatoes:
Peel the potatoes, if desired, or leave the skin on for extra texture and nutrients. Cut the potatoes into evenly-sized chunks to ensure they cook uniformly.
Cook the Potatoes:
Place the potato chunks in a large pot and cover them with the broth of your choice. Make sure the potatoes are fully submerged in the liquid.
Bring the broth to a boil over medium-high heat. Once it reaches a boil, reduce the heat to a simmer and cook the potatoes until they are fork-tender (about 15-20 minutes).
Drain and Mash:
Once the potatoes are done, drain them, but save about 1/4 cup of the broth for mashing. This will help you achieve a creamy texture without the need for too much butter or cream.
Transfer the cooked potatoes to a large mixing bowl and mash them with a potato masher or use a ricer for an extra smooth texture.
Add Butter and Cream:
Add the butter and a splash of cream, milk, or half-and-half. You can adjust the amount of cream depending on how creamy you like your mashed potatoes. Continue mashing until you reach the desired consistency.
Season and Serve:
Season the mashed potatoes with salt and pepper to taste. For extra flavor, you can add garlic, fresh herbs, or even grated cheese.
Serve immediately and enjoy the rich, creamy, and flavorful mashed potatoes!
Additional Tips for the Perfect Mashed Potatoes
While boiling potatoes in broth is a game-changer, there are a few additional tips to ensure your mashed potatoes turn out perfect every time.
Use the Right Potatoes:
For the fluffiest mashed potatoes, go for starchy potatoes like Russet or Yukon Gold. These potatoes break down easily when mashed, creating a light and airy texture. Waxy potatoes, like red potatoes, have more moisture and are better for dishes like potato salad.
Don’t Overcook the Potatoes:
Overcooked potatoes can become mushy and watery, so keep an eye on them while they’re boiling. Test them with a fork—when they’re fork-tender but not falling apart, they’re ready to be drained and mashed.
Use Warm Liquid:
When adding butter or cream to your mashed potatoes, make sure it’s warm. Cold butter or cream can cause the potatoes to firm up, making them less creamy. Warm your cream or butter in the microwave or on the stovetop before adding it to the mashed potatoes.
Season Gradually:
Start by seasoning with salt and pepper, and then taste-test. You can always add more seasoning later, but it’s harder to fix if you add too much at the beginning. You can also experiment with adding garlic, herbs, or cheese for additional flavor layers.
Mash or Whip to Your Liking:
If you like your mashed potatoes smooth, use a potato ricer or food mill for a silky texture. If you prefer a chunkier mash, simply use a potato masher. The key is to avoid over-mashing, which can make the potatoes gummy.
Conclusion: A Simple Change for the Ultimate Mashed Potatoes
If you’ve been boiling your potatoes in water all these years, it’s time to take your mashed potato game to the next level by boiling them in broth or stock. Not only does this method enhance the flavor and texture of your mashed potatoes, but it also adds a nutritional boost, making your dish even more satisfying. My grandma’s advice was spot-on, and after trying it for myself, I can confidently say that this simple switch is one of the best cooking tips I’ve ever received.
So the next time you’re preparing mashed potatoes, don’t just settle for plain water. Reach for a rich, flavorful broth, and prepare to be amazed at the transformation. You’ll never go back to the old way again—and neither will your taste buds!
