Mashed potatoes are one of those magical side dishes that can turn even the pickiest eater into a happy diner.
In my house, they’re not just a comfort food — they’re a survival tactic . My kids will eat them every day if I let them.
But here’s the thing: mashed potatoes made by boiling in plain water?
They’re missing out on so much flavor .
She posted a simple but game-changing tip:
And honestly? I was skeptical at first.
Then I tried it.
And now… we never go back.
Let me explain why this small switch makes a huge difference — and how you can make the creamiest, most flavorful mashed potatoes ever with just one easy change.
The Problem With Boiling Potatoes in Water
Most traditional mashed potato recipes call for:
- Peeling and boiling potatoes in salted water
- Draining and mashing with butter and milk
- Seasoning to taste
But here’s what happens when you use only water:
Water adds hydration — but zero depth. The potatoes absorb moisture without absorbing any richness or seasoning.
2. Kids (and Adults) Miss Out on Nutrition
Boiling in water strips some starches and nutrients — but doesn’t add anything back in.
3. Bland Mash = No Matter How Much Butter You Add
You can drown them in dairy, but if the base is flat — the whole dish falls short.
So what’s the better way?
It starts with ditching the water — and reaching for something more flavorful.
Why Chicken Stock Makes Better Mashed Potatoes
Here’s the science behind the hack:
- Potatoes are like sponges — they soak up whatever liquid they’re boiled in.
- Chicken stock infuses each bite with savory umami , giving your mash a richer, more complex flavor.
- Even store-bought broth adds more taste than saltwater ever could.
Jourdyn’s method is simple:
- Boil peeled, cubed potatoes in chicken stock instead of water
- Keep the ratio around 2 parts broth to 1 part potato
- Let them simmer until tender
- Mash with butter, sour cream or Greek yogurt, and a splash of milk
The result?
Golden, rich, deeply savory mashed potatoes that even adults will fight over.
Step-by-Step: Make Your Mashed Potatoes Like Jourdyn
What You’ll Need:
- 2 lbs Yukon Gold or Russet potatoes
- 4 cups chicken broth (low sodium preferred)
- 4 tbsp unsalted butter
- ½ cup milk, cream, or Greek yogurt
- Salt & pepper to taste
Instructions:
- Peel and cube potatoes into uniform pieces for even cooking.
- Boil in chicken broth until fork-tender (about 15–20 minutes).
- Drain potatoes , reserving some broth for extra flavor if desired.
- Mash with butter and milk , then stir in a few spoonfuls of the broth for depth.
- Season well , top with chives or bacon bits, and serve!
Pro tip: For extra-rich results, add a clove of garlic or a bay leaf to the broth while boiling.
The Science Behind Flavor Infusion
Potatoes naturally absorb liquid as they cook — especially starchy ones like russets.
When you boil them in water:
- They get soft — but bland
- Require more seasoning to compensate
- Lack complexity unless loaded with butter and cheese
But when you use broth, stock, or even vegetable bouillon water :
- The potatoes absorb flavor as they soften
- Less need for heavy toppings
- Texture remains creamy without being overly greasy
It’s a small tweak with big payoff — and it works whether you’re making classic mash, garlic mash, or loaded baked potato bites.
Enjoy.