The Reason Behind Not Boiling Mashed Potatoes in Water
For my family, mashed potatoes are a cherished staple, beloved by all, even as I try to introduce healthier options. However, a TikTok tip from user Jourdyn (@jeauxp) changed the game: chicken stock.
Jourdyn’s twist? Leaving the potato skins on while boiling them in a mix of chicken stock and water. Curious, I gave it a shot.
The result? A subtle umami flavor infused into the potatoes, thanks to the broth, with an added rustic texture from the skins.
Encouraged, I experimented more, adding sour cream and chives to another batch. The flavor and presentation were elevated.
But my TikTok culinary journey didn’t end there. I learned other tricks, like adding nutmeg to spinach or using bread to soften brown sugar, expanding my cooking repertoire.
So, next time you’re making mashed potatoes, consider these unconventional twists. Whether it’s TikTok hacks or unexpected ingredients, you might find your next favorite recipe. Your taste buds will thank you!
Mashed Potato Ingredients
Potatoes: As mentioned above, I’m a big fan of using a mixture of half Yukon gold potatoes and half Russets. It gives you the best of both worlds — starchy and waxy potatoes — and they cook alongside one another beautifully. Although you are welcome to use just one variety of potatoes, if you prefer.
Garlic: When serving these to a crowd, I like to add just 2-3 cloves to give just a subtle undertone of garlic to the recipe. But if making them for myself, I will toss in up to a dozen cloves. I adore good garlic mashed potatoes.
Butter: When I eat mashed potatoes, I go all-out and want them to taste nice and buttery. We don’t add as much butter here as many recipes do, because the other ingredients help to make them nice and creamy, but you are of course welcome to add in more butter if you would like. If you are eating dairy-free and/or vegan, feel free to use vegan butter.
Milk: I always use whole cow’s milk in my mashed potatoes. But you are welcome to amp things up with half and half or heavy cream, if you prefer. Or alternately, you can use a lighter milk or plain plant-based milk.
Cream Cheese: I always grew up making mashed potatoes with cream cheese and enjoy the slight extra tangy and creaminess that it adds. Be sure that your cream cheese is room temperature and cut into small 1-inch chunks, for easy melting into the potatoes.
Fine sea salt: Which we will use to season the potatoes at different points while cooking. (If you only have iodized table salt on hand, note that its flavor is different and stronger so you will need to use a bit less.)
Toppings (Optional): I like to sprinkle on some chopped chives or green onions, for some extra color and freshness. Plus lots and lots of freshly-cracked black pepper. But feel free to add on what you’d like!