Introduction:
Forget boiling potatoes in plain water—Grandma had a better trick! Simmering potatoes in chicken broth instead infuses them with rich, savory flavor from the inside out. The result? Creamier, tastier mashed potatoes that don’t even need gravy to shine.
Ingredients:
- 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and chopped
- 4 cups chicken broth (enough to cover the potatoes)
- 4 tbsp butter
- 1/2 cup warm milk or cream (adjust for texture)
- Salt and black pepper, to taste
- Optional: garlic, sour cream, or fresh herbs
Instructions:
- Simmer in Broth:
Add chopped potatoes to a large pot and pour in chicken broth until just covered. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes or until potatoes are fork-tender. - Drain (Reserve Some Broth):
Drain the potatoes, saving about 1/2 cup of the broth for added flavor. - Mash:
Return potatoes to the pot. Add butter, warm milk (or cream), and a splash of reserved broth. Mash until smooth and fluffy. Add more broth for extra richness if needed. - Season & Serve:
Season with salt and pepper to taste. Serve hot, garnished with fresh herbs, a pat of butter, or a spoonful of sour cream.
Enjoy!!
