Why You Shouldn’t Boil Mashed Potatoes in Water
Ingredients:
2 pounds (about 900g) potatoes, washed thoroughly (Yukon Gold or Russets work well)
2 cups chicken stock (low sodium preferred)
1 cup water
3 tbsp unsalted butter
1/2 cup sour cream (adjust to taste)
1/4 cup whole milk or cream (optional, for creamier texture)
2 tbsp fresh chives, finely chopped
Salt and pepper, to taste
Optional add-ins: A pinch of nutmeg (especially if you want to echo that spinach tip) Garlic powder or roasted garlic for more depth.
Instructions:
Prep the Potatoes:
Wash the potatoes well but leave the skins on to add rustic texture and nutrients.
Cook the Potatoes:
Place the potatoes in a large pot. Pour in the chicken stock and water, making sure the potatoes are mostly covered. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender and can be easily pierced with a fork — about 15-20 minutes depending on size.
Drain & Mash:
Carefully drain the potatoes, reserving a little of the cooking liquid. Return potatoes to the pot or a large bowl. Mash using a potato masher or hand mixer to your preferred consistency.
Add Butter and Dairy:
Stir in butter until melted and incorporated. Add sour cream and milk or cream (if using). Mix well. If the mash feels too thick, add a splash of the reserved cooking liquid until you reach your desired texture.
Season and Flavor:
Add salt and pepper to taste. Stir in the chopped chives and any optional add-ins like nutmeg or garlic powder.
Serve:
Spoon into a serving dish. Garnish with extra chives or a pat of butter if you like.
Tips: Using chicken stock in the boiling liquid infuses a gentle savory depth to the potatoes without overpowering them. Leaving the skins on adds texture and keeps the potatoes nutritious. Sour cream brings a creamy tang that brightens the flavor and makes the mash richer. Fresh chives add a mild oniony freshness and a nice pop of color.