This is Why You Should Stop Boiling Mashed Potatoes in Water!!!

Here is how Jourdyn does it, and how I now make them every single time.

1. Keep the Skins On. After thoroughly washing your potatoes, leave the skins intact. Jourdyn rubs them with a little avocado oil for flavor and texture, then cuts them in half. The skins add nutrients and a pleasant, rustic texture to the final dish.

2. Boil in Broth, Not Water. Place the potato halves in a pot and cover them with a mixture of chicken stock (or broth) and a little water. Add a pinch of salt and boil until the potatoes are fork-tender.

3. Reserve the Liquid. Before draining, save some of that flavorful cooking liquid. You’ll use it for mashing instead of plain milk or water.

4. Mash with Confidence. Drain the potatoes and return them to the pot. Mash them—skins and all—with butter, a generous amount of black pepper, and splashes of the reserved broth until they reach your desired consistency.

The Result: A Family Converted

I was skeptical, but I had to try it. That evening, I followed Jourdyn’s steps exactly. When I set the bowl on the table, I braced myself for feedback. My kids, who love their mashed potatoes smooth and predictable, eyed the specks of skin with suspicion. My husband just dug in.

The first bite was a revelation. The potatoes were creamy, yes, but they also had a subtle, savory umami that water could never achieve. The broth had worked its way into every bite, and the skins added just a hint of texture that kept things interesting.

My husband looked up mid-bite and asked, “What did you do differently? These are amazing.”

The kids, after their initial hesitation, cleaned their plates. The new recipe was a roaring success.

Why This Works

Boiling potatoes in broth is not just a trendy hack; it’s a smart cooking technique. Potatoes are like sponges. As they cook, they absorb the liquid around them. When that liquid is a flavorful broth, they absorb that flavor, too. You’re seasoning the potato from the inside, rather than just adding flavor on the surface with butter and cream at the end.

It’s a small change that requires almost no extra effort, but the payoff in flavor is enormous.

Final Thoughts

If you’ve been making mashed potatoes the same way for years, I challenge you to try this method. Keep the skins on, swap the water for broth, and get ready to be surprised. It might just become the new standard in your kitchen, too.