Step 2: Simmer in Milk and Broth
- In a large pot, combine milk and broth in equal parts.
- Add the potato chunks. They should be fully submerged; add more liquid if needed.
- Optional: Toss in 2-3 peeled garlic cloves or a sprig of rosemary/thyme for added flavor.
- Bring to a gentle simmer (do not boil aggressively) over medium heat.
- Cook for 15–20 minutes, or until the potatoes are fork-tender.
Step 3: Drain (But Save the Liquid!)
- Once the potatoes are soft, carefully drain them, reserving at least 1 cup of the cooking liquid.
- Discard herbs if used, or mash in the garlic for extra flavor.
Step 4: Mash with Love
- Return potatoes to the pot or a large bowl.
- Add butter and begin mashing while they’re still hot.
- Gradually stir in heavy cream and a bit of the reserved milk-broth mixture until you reach your desired consistency.
- Season with salt and pepper to taste.
Step 5: Serve and Savor
- Transfer to a serving bowl.
- For extra indulgence, top with a pat of butter, chopped chives, or a drizzle of olive oil.
Bonus Tips
- Don’t skip the rinse: Washing cut potatoes before cooking prevents gumminess.
- Warm your cream or milk before adding it to the mash to keep everything hot and smooth.
- Avoid over-mashing: Use a hand masher or ricer instead of an electric mixer to prevent gluey potatoes.
Final Thoughts
Grandma knew best. Boiling potatoes in water may be common, but it’s not the most flavorful path. By using milk and broth, you elevate mashed potatoes from a basic side dish to a rich, creamy, crave-worthy star of the table. Give this method a try — and prepare to wow your taste buds (and everyone else at the dinner table)!
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