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! I’ll put the recipe here

Stop Boiling Your Mashed Potatoes in Water! This Simple Swap Changes Everything

Mashed potatoes are a non-negotiable in my house. My kids would happily eat them for breakfast, lunch, and dinner if I let them. And while I’d love for them to beg for kale salad, the truth is, their love for mashed potatoes is unwavering. So,

Stop Boiling Your Mashed Potatoes in Water! This Simple Swap Changes Everything

Mashed potatoes are a non-negotiable in my house. My kids would happily eat them for breakfast, lunch, and dinner if I let them. And while I’d love for them to beg for kale salad, the truth is, their love for mashed potatoes is unwavering. So, if I want everyone around my dinner table to be happy—including my husband, who shares their enthusiasm—I’ve accepted that perfecting my mashed potato game is just part of the job.

For years, I followed the same reliable routine: peel the potatoes, boil them in salted water, mash them with butter and milk. It was fine. It was classic. But was it the best it could be? A late-night scroll through TikTok led me to an answer I wasn’t expecting.

The Discovery: A Tip That Changed Everything

I came across a video from TikToker Jourdyn, who goes by @jeauxp. She was making mashed potatoes, but nothing about her method looked familiar. First, she wasn’t peeling the potatoes. Then, instead of filling her pot with plain water, she reached for something else: chicken stock.

My first thought was, What more could you possibly do to mashed potatoes? But my curiosity was officially piqued.

Jourdyn’s argument was simple. Boiling potatoes in plain water gives you plain flavor. Boiling them in broth infuses them with savory depth from the inside out. It made so much sense that I couldn’t believe I’d never tried it.

The Method: How to Make Broth-Boiled Mashed Potatoes

Here is how Jourdyn does it, and how I now make them every single time.

1. Keep the Skins On. After thoroughly washing your potatoes, leave the skins intact. Jourdyn rubs them with a little avocado oil for flavor and texture, then cuts them in half. The skins add nutrients and a pleasant, rustic texture to the final dish.

2. Boil in Broth, Not Water. Place the potato halves in a pot and cover them with a mixture of chicken stock (or broth) and a little water. Add a pinch of salt and boil until the potatoes are fork-tender.

3. Reserve the Liquid. Before draining, save some of that flavorful cooking liquid. You’ll use it for mashing instead of plain milk or water.

4. Mash with Confidence. Drain the potatoes and return them to the pot. Mash them—skins and all—with butter, a generous amount of black pepper, and splashes of the reserved broth until they reach your desired consistency.

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