If you’re still boiling potatoes in plain water for mashed potatoes, it’s time to reconsider your method. Most of us grew up learning that boiling potatoes in water is the standard approach—but it’s actually one of the biggest reasons mashed potatoes sometimes turn out bland, watery, or lacking flavor.
My grandma, a master of comfort food, always swore by a simple trick that she claimed makes the creamiest, most flavorful mashed potatoes imaginable. When I told her I boiled potatoes in water, she laughed and shook her head, insisting that her method would “change everything.” And she was right—once I tried it, I never went back to plain water.
The Problem with Boiling in Water
When you boil potatoes in plain water:
- Flavors leach out: Potatoes are naturally mild, and boiling them in water pulls much of their subtle flavor into the cooking liquid.
- Waterlogged texture: Overcooked potatoes absorb water, making mashed potatoes thin or gluey if not drained perfectly.
- Missed seasoning opportunity: Boiling in plain water doesn’t allow the potato to absorb any flavors from salt, herbs, or aromatics.
The result? Potatoes that are technically cooked but lacking the depth and richness you want in a perfect mashed potato.
Grandma’s Secret Ingredient: Salted Milk (or Stock)
The secret to her legendary mashed potatoes is not just boiling in water, but cooking the potatoes in a liquid that is already seasoned and flavorful. This can be:
- Salted milk (whole milk or cream lightly salted)
- Chicken or vegetable stock for an extra savory dimension
- A combination of milk and stock for richness and depth
Why It Works:
- Flavor infusion: As potatoes cook, they absorb the liquid, allowing seasoning and richness to penetrate the fleshrather than sitting on the surface.
- Creamier texture: Milk or cream naturally creates a softer, silkier texture without needing to mash excessively.
- Enhanced aroma: Cooking in a flavorful liquid releases subtle smells and flavors that water alone cannot provide.
Step-by-Step Grandma’s Method
Here’s how to make mashed potatoes like my grandma taught me:
Ingredients:
- 2 lbs (900 g) potatoes, peeled and cut into uniform chunks (Yukon Gold or Russet recommended)
- 1 cup (240 ml) whole milk or cream, lightly salted
- 2–3 tablespoons butter (unsalted or lightly salted)
- Optional: 1/2 cup chicken or vegetable stock for added flavor
- Salt and pepper to taste
Instructions:
- Prepare the potatoes: Peel and cut into evenly sized chunks. Uniform pieces ensure even cooking.
- Warm the milk (and stock, if using): Heat your milk gently in a small saucepan with a pinch of salt. This ensures the potatoes cook evenly and absorb warmth rather than cooling the cooking process.
- Cook the potatoes in the flavorful liquid:
- Place potatoes in a large pot.
- Pour warm milk (and stock, if using) over the potatoes. Add just enough liquid to barely cover the potatoes.
- Bring to a gentle simmer over medium heat, not a rolling boil.
- Simmer until tender: Cook potatoes for 15–20 minutes, or until a fork easily pierces through them. Stir occasionally to prevent sticking.
- Drain (if needed) and mash: Some liquid may remain, but don’t discard it—reserve a little for adjusting consistency later.
- Add butter and seasonings: Fold in butter and season with salt and pepper. Mash gently with a potato masher or hand mixer until creamy and smooth.
- Adjust consistency: Add a little reserved cooking liquid, warm milk, or cream if you prefer a thinner, silkier texture.
Bonus Tips for Extra Creamy, Flavorful Mashed Potatoes
- Choose the right potato: Yukon Gold gives buttery flavor and creamy texture naturally; Russet gives fluffy, light mash.
- Don’t overwork the potatoes: Over-mashing releases too much starch, making potatoes gluey.
- Infuse milk with aromatics: Warm your milk with garlic cloves, rosemary, or thyme for subtle aromatic flavor.
- Add richness last: For ultra-creamy mash, fold in a splash of cream or a knob of butter at the end rather than at the start.
- Serve immediately: Mashed potatoes are best served fresh, though they can be reheated gently with a bit of milk or cream.
Why This Method Changes Everything
By replacing plain water with flavored, warm liquid, you transform mashed potatoes from ordinary to extraordinary:
- Each bite is full of flavor from the inside out, not just sprinkled with salt on top.
- The texture is creamy and smooth without excess butter or over-mashing.
- You save time adjusting seasoning later, because the potatoes absorb it naturally during cooking.
This simple tweak is why my grandma’s mashed potatoes were always the star of every holiday table, and why anyone who tries it immediately notices the difference.
