Mashed potatoes are already a comfort-food favorite, but one simple change can make them much richer and more flavorful: cook the potatoes in chicken broth instead of plain water.
The potatoes absorb extra flavor while they cook, giving you creamy mashed potatoes that taste delicious even before adding the usual butter and seasonings.
Ingredients
- 2 pounds potatoes
- 3 cups chicken broth or stock
- Water, if needed
- 3 tablespoons butter
- ¼ cup warm milk or cream
- Salt, to taste
- Black pepper, to taste
Optional Add-Ins
- 2 tablespoons sour cream
- Fresh chopped chives
- Roasted garlic
- Grated Parmesan cheese
How to Make Them
1. Prepare the Potatoes
Wash the potatoes thoroughly. You can peel them or leave the skins on for a more rustic texture.
Cut them into evenly sized pieces so they cook at the same rate.
2. Cook in Broth
Place the potatoes in a large pot and pour in enough chicken broth to mostly cover them. Add a little water if necessary.
Bring to a boil, then reduce the heat and simmer for about 15–20 minutes, or until the potatoes are fork-tender.
3. Save Some Cooking Liquid
Before draining the potatoes, reserve about ½ cup of the broth.
This flavorful liquid can be added back while mashing to help create a smooth, rich consistency.
4. Mash Until Creamy
Drain the potatoes and return them to the pot.
Add butter, warm milk, black pepper, and a small amount of the reserved broth. Mash until creamy, adding more liquid if needed.
Taste and adjust the seasoning before serving.
Why Chicken Broth Makes a Difference
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