🥔 This Is Why You Should Stop Boiling Mashed Potatoes in Water – The Secret Hack Every Home Cook Needs to Know

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.

📦 Creative Variations to Try

Want to switch things up? Here are some fun twists:

Flavor	Swap Ideas
Vegan Option	Use vegetable broth and vegan butter
Herby Twist	Add rosemary, thyme, or chives during boiling
Spicy Kick	Stir in chipotle mayo or hot sauce after mashing
Cheesy Version	Fold in sharp cheddar or Parmesan for extra richness
Seafood Style	Serve with crab cakes or smoked salmon for a surf-and-turf mash

Try a Truffle Oil Version or a Lemon-Herb Style for gourmet flair.

🍲 Broth vs. Stock – Which One Works Best?

While many people use these terms interchangeably, there is a slight difference.

Type	Source	Flavor Profile
Broth	Simmered meat and veggies	Lighter, more seasoned
Stock	Bones and connective tissue	Deeper, gelatin-rich flavor
Bone Broth	Long-simmered bones	Nutrient-dense and hearty

For mashed potatoes, chicken broth is usually best — it’s lighter and blends smoothly.

If you want more body, try bone broth — it adds thickness and protein punch.

🥣 How to Serve Flavor-Packed Mashed Potatoes

These mashed potatoes pair beautifully with:

Roast chicken or turkey
Grilled steak or pork chops
Green beans or steamed broccoli
As part of a holiday spread
With gravy or pan drippings

Perfect for family dinners , weeknight meals , or easy freezer-friendly sides !

🧊 How to Store & Reheat

Proper storage keeps your mashed potatoes tasting great:

Refrigerator : Store covered for up to 5 days .
Freezer : Freeze in portioned containers for up to 3 months — thaw and reheat gently.
Make Ahead : Prep and refrigerate — add butter last minute before reheating

Great for batch cooking , leftovers , or meal-prepped lunches !

📈 Monetization Hacks for Bloggers & Content Creators

If you run a food blog, YouTube channel, or social media account, this type of content is perfect for monetization . Here’s how to maximize its earning potential:

1. AdSense Optimization

Use clear headings and subheadings for better readability.
Insert ads between sections or after the first 300 words.
Use high-performing ad units like in-article banners or native display ads .

2. Affiliate Marketing

Recommend kitchen tools like potato mashers , ricers , or mixing bowls .
Link to ingredient brands or specialty products (e.g., organic broth, artisan seasonings).
Earn commissions via Amazon Associates, ShareASale, or CJ Affiliate.

3. Email List Building

Offer a free printable recipe card or themed eBook behind an email opt-in.
Create a “Comfort Side Dishes” series or “Better Mashed Potato Guide” as lead magnets.

4. YouTube & Social Media Strategy

Film a short-form video showing the step-by-step process (ideal for TikTok, Instagram Reels, or YouTube Shorts).
Use keywords like “mashed potatoes with chicken broth,” “TikTok mashed potato hack,” and “better mashed potatoes” in your titles and descriptions.
Include affiliate links in your description box or pinned comment.

5. Sponsored Content Opportunities

Pitch this recipe to broth brands, dairy companies, or kitchenware sponsors.
Showcase branded ingredients or appliances in your photos/videos.

📊 SEO Tips for Maximum Reach

To help your post rank higher in search engines, optimize for these keywords:

"TikTok mashed potato hack"
"Mashed potatoes with chicken broth"
"How to make flavorful mashed potatoes"
"Better mashed potato recipe"
"Stop boiling potatoes in water"
"Flavored mashed potato tips"

Use them naturally throughout your content, especially in:

Headings
Image alt text
Meta descriptions
Video titles and tags

❓ Frequently Asked Questions

Q: Can I use vegetable broth instead of chicken?
A: Yes — and it still gives great flavor boost.

Q: Do I need to peel the potatoes?
A: Not always — Yukon Gold skins are thin enough to leave on.

Q: Why did my potatoes come out too salty?
A: Broth can be high in sodium — reduce added salt or use low-sodium versions.

Q: Can I freeze mashed potatoes made with broth?
A: Yep — they freeze beautifully and reheat easily.

Q: Can I use beef broth?
A: Sure — though flavor will be stronger and heartier.

🧾 Final Thoughts

Switching from water to broth may seem minor — but the difference is night and day.

Once you try mashed potatoes infused with chicken stock , you’ll never look at your old recipe the same way again.

So go ahead, toss those cubes in broth instead of water — and enjoy mashed potatoes that actually taste like something.

Your family will thank you.

And so will your taste buds.

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