Please STOP Boiling Potatoes in Water! Grandma’s Secret for Game-Changing Mashed Potatoes

We’ve all done it — peeled a few potatoes, chopped them up, and tossed them into a pot of boiling water. That’s the standard method, right? Well, when my grandma saw me doing exactly that to make mashed potatoes, she burst into laughter. Then she shared a culinary secret that changed everything. And let me tell you: once you try this, you’ll never go back.

The Problem with Boiling in Water

Boiling potatoes in plain water leaches out flavor. As they simmer, all those natural starches and subtle earthy notes go right down the drain when you pour out the cooking water. That’s why, even after adding butter, cream, or garlic later, your mashed potatoes can still taste a little flat.

Grandma’s Secret: Boil Potatoes in MILK and BROTH

Yes, you read that right. The magic combo: milk + broth. Instead of using just water, simmer your potatoes in a blend of whole milk and flavorful broth (chicken or vegetable both work great). This technique infuses every bite with richness and depth, creating the most luxurious mashed potatoes you’ve ever tasted.

Step-by-Step: How to Make Game-Changing Mashed Potatoes

Ingredients:

• 2 pounds of starchy potatoes (Yukon Gold or Russet work best)
• 2 cups whole milk
• 2 cups chicken or vegetable broth
• 4 tablespoons butter
• 1/2 cup heavy cream (optional for ultra-rich texture)
• Salt and pepper to taste
• Optional: garlic cloves, rosemary, thyme for extra aroma

Step 1: Prep the Potatoes

• Peel and cut the potatoes into even chunks, about 1 to 2 inches in size.
• Rinse them in cold water to remove excess starch (this helps with fluffiness).

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