The Reason Behind Not Boiling Mashed Potatoes in Water

Mashed Potatoes: A Family Favorite

Mashed potatoes hold a special place in our family’s heart, particularly for my kids who request it almost daily. While I strive to incorporate more vegetables and greens into their diet, their unwavering love for mashed potatoes compels me to make it a few times a week. Surprisingly, my husband and I share their enthusiasm for this beloved dish.

Discovering a TikTok Tip

While perusing Instagram and TikTok for culinary inspiration, I stumbled upon a tip from a TikToker named Jourdyn (@jeauxp), suggesting an unconventional ingredient: chicken stock. Intrigued by this revelation, I decided to explore the potential of this unexpected addition

Jourdyn’s method begins with an unconventionl step: leaving the potato skins on. After thoroughly washing and oiling the skins, she boils them in a mixture of chicken stock and water. This departure from the traditional recipe piqued my curiosity, leading me to replicate her technique.

Following Jourdyn’s steps, I boiled the potatoes with their skins on and then mashed them, incorporating butter, reserved broth, and black pepper. The result was astonishing—the broth infused the potatoes with a subtle umami flavor, complemented by the rustic texture provided by the skins.

The Reason Behind Not Boiling Mashed Potatoes in Wate

family’s heart, particularly for my kids who request it almost daily. While I strive to incorporate more vegetables and greens into their diet, their unwavering love for mashed potatoes compels me to make it a few times a week. Surprisingly, my husband and I share their enthusiasm for this beloved dish.

Discovering a TikTok Tip

While perusing Instagram and TikTok for culinary inspiration, I stumbled upon a tip from a TikToker named Jourdyn (@jeauxp), suggesting an unconventional ingredient: chicken stock. Intrigued by this revelation, I decided to explore the potential of this unexpected addition.

Unveiling the Method

Jourdyn’s method begins with an unconventional step: leaving the potato skins on. After thoroughly washing and oiling the skins, she boils them in a mixture of chicken stock and water. This departure from the traditional recipe piqued my curiosity, leading me to replicate her technique.

Embracing the Flavors

Following Jourdyn’s steps, I boiled the potatoes with their skins on and then mashed them, incorporating butter, reserved broth, and black pepper. The result was astonishing—the broth infused the potatoes with a subtle umami flavor, complemented by the rustic texture

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