Mashed potatoes are a comfort food staple, but many people make the mistake of boiling potatoes in plain water. This not only washes away valuable nutrients but also leaves them bland and watery. My grandmother shared a secret that completely changed the way I make mashed potatoes. Instead of boiling in plain water, she used a rich cooking method that keeps flavor locked in and makes the potatoes creamy, fluffy, and unforgettable. Here’s the complete recipe with everything you need to know.
Ingredients
- 2 pounds of Yukon Gold or Russet potatoes
- 2 cups chicken or vegetable broth
- 1 cup whole milk or heavy cream (warm)
- 4 tablespoons unsalted butter
- 2 cloves garlic (optional, for flavor)
- Salt to taste
- Black pepper to taste
Instructions
- Wash and peel the potatoes, then cut them into equal-sized chunks. Instead of dropping them into plain water, place them in a pot with chicken or vegetable broth just enough to cover the potatoes. Add garlic if using. Bring to a gentle simmer and cook until fork tender, about 15–20 minutes.
- Drain the potatoes but reserve about half a cup of the cooking broth. Mash the potatoes immediately while they are hot. Add the reserved broth, butter, and warm milk or cream gradually. Mash until smooth and fluffy.
- Season generously with salt and black pepper. Taste and adjust creaminess by adding more milk or broth if needed. Serve hot and enjoy the rich, flavorful mashed potatoes that need no gravy to shine.
Servings
This recipe makes about 4 servings.
Nutritional Info (per serving, approx.)
- Calories: 250
- Carbohydrates: 30g
- Protein: 5g
- Fat: 12g
- Fiber: 3g
- Sodium: 420mg
Notes
Using broth instead of plain water infuses the potatoes with flavor while keeping nutrients intact. Yukon Gold potatoes work best because they are naturally buttery, while Russet potatoes give a lighter, fluffier texture.
Tips
- Always warm your milk or cream before adding to potatoes; cold dairy makes them gluey.
- Mash potatoes gently—overworking makes them sticky.
- For extra richness, add a splash of sour cream or cream cheese.
- If you want a rustic style, leave some of the potato skins on.
Health Benefits
Potatoes are a great source of vitamin C, potassium, and fiber, which support immunity, heart health, and digestion. Cooking them in broth instead of water preserves more nutrients and enhances flavor without needing excessive salt. Using garlic not only deepens the taste but also adds natural anti-inflammatory benefits. When made with moderation, mashed potatoes can be a wholesome side dish that offers energy and comfort.
Q & A
Q: Why not boil potatoes in water?
A: Boiling in water dilutes flavor and drains away nutrients. Broth keeps both locked in.
Q: Can I make this recipe dairy-free?
A: Yes, use plant-based milk and vegan butter for equally creamy results.
Q: Which potatoes are best?
A: Yukon Golds are creamy and flavorful, while Russets give a fluffier texture.
Q: Can I prepare this ahead of time?
A: Yes, you can mash and refrigerate, then reheat with a splash of milk or broth.
Q: Is this recipe suitable for kids?
A: Absolutely, it’s mild, nutritious, and loved by children when served warm.