vThis Is Why You Should Stop Boiling Mashed Potatoes in Water
If you’ve been boiling your potatoes in plain water before mashing them, you’re not alone—and you’re also missing out on one of the easiest upgrades you can make to this classic comfort dish. Mashed potatoes are simple, timeless, and universally loved… but they can also be surprisingly bland if the potatoes aren’t seasoned from the inside out.
Here’s the secret chefs have used for years:
Stop boiling your potatoes in water.
Boil them in broth instead.
That’s right—switching out water for chicken broth, vegetable broth, or even a mix of broth and milk instantly transforms your mashed potatoes from ordinary to unbelievably flavorful. Instead of seasoning only the surface with salt and butter afterward, you’re building flavor from the very first step.
Once you try this method, you’ll never go back.
Why Broth Makes a Huge Difference
1. It infuses flavor directly into the potatoes.
Potatoes are like little sponges—they soak up whatever they’re cooked in. Boiling them in broth allows them to absorb savory, aromatic flavor long before you add butter or cream.
2. You’ll use less salt and still get more flavor.
Because broth already has seasoning, your mashed potatoes develop a deeper taste naturally, without relying on heavy salting at the end.
3. It creates a richer, creamier texture.
The natural fats and proteins in broth help the potatoes become smoother and more luxurious, even before you add dairy.
4. It turns a basic dish into a holiday-worthy side.
This one simple technique elevates mashed potatoes into a restaurant-level dish—perfect for Thanksgiving, Sunday dinners, or any meal where you want people to ask, “What’s your secret?”
Want to Take It Even Further? Try This Method
For the creamiest, most flavorful mashed potatoes, here’s the approach many home cooks swear by:
Ingredients
- 2–3 lbs potatoes (Yukon Gold or Russet)
- 4 cups chicken or vegetable broth (enough to cover the potatoes)
- 4 tbsp butter
- ½ cup milk or cream
- Salt and pepper to taste
- Optional: garlic, herbs, sour cream, cream cheese
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Instructions
- Peel and chop the potatoes into even chunks so they cook uniformly.
- Place them in a pot and pour broth over them until fully submerged.
- Bring to a boil, then reduce to a simmer and cook until tender—about 15 minutes.
- Drain, reserving some of the broth for thinning later if needed.
- Mash the potatoes with butter, warm milk or cream, and seasonings.
- Add a splash of the reserved broth to reach your desired consistency.
- Taste and adjust salt, pepper, or mix-ins.
The result? Potatoes that are deeply flavorful, perfectly seasoned, and irresistibly creamy.
Small Change, Big Improvement
Switching from water to broth is such a simple trick, yet it completely transforms the dish. It’s inexpensive, effortless, and makes mashed potatoes taste like they came from a professional kitchen.
Try it once—and watch it become your new go-to method.
