Mashed potatoes are my kids’ all-time favorite meal. They could eat them almost every day. I’d love for them to be more excited about veggies and greens, but they’re pretty stubborn with food. So if I want everyone to eat happily, mashed potatoes end up on our table multiple times a week. And honestly? My husband and I love them too. We’re always looking for ways to make them richer, creamier, and more flavorful.
While scrolling through social media more often than I’d like to admit, I came across a cooking tip that completely changed how I make mashed potatoes. At first, I thought, “How much better can mashed potatoes really get?” Turns out — a lot.
The game-changing secret? Using chicken stock instead of plain water. Simple, but brilliant. My old routine was basic: boil potatoes in salted water, mash them with butter and milk, serve, repeat. But switching to broth opened up a whole new level of flavor.
Instead of peeling the potatoes, the method keeps the skins on — which adds extra texture and nutrients. After washing them well, the skins get lightly coated with avocado oil. The potatoes are then cut in half, placed in a pot, and boiled in a mix of chicken stock and water with a bit of salt.
I’ll admit, I was skeptical at first. But curiosity won. One evening, I decided to try it — using chicken broth since that’s what I had on hand. After boiling, I drained the potatoes but saved some of the cooking liquid to mix into the mash. Then I mashed everything — skins included — with butter, a splash of the reserved broth, and plenty of black pepper.
The difference was immediate. The broth added a deep, savory flavor that plain water just can’t compete with. The skins gave the potatoes a rustic, hearty texture that felt more homemade and satisfying.
Even my kids noticed the change. They’re usually picky about texture, but they loved the slightly chunky feel. My husband, who normally prefers classic mashed potatoes, asked what I had done differently — and said they were the best he’d ever tasted. That’s when I knew this method was a keeper.
After that success, I started experimenting even more. In one batch, I added sour cream and chopped chives for extra tang and freshness. The slight tartness paired beautifully with the rich potatoes, turning a simple side dish into the star of dinner.
This little cooking discovery taught me that mashed potatoes don’t have to be boring. They can be a creative base for flavor — whether that means roasted garlic, parmesan cheese, truffle oil, or other bold add-ins for special occasions.
I’ve also started trying other fun kitchen hacks, like adding nutmeg to spinach for extra depth or using bread to soften hardened brown sugar. Surprisingly, some of these social media cooking tips actually work — and they’ve made experimenting in the kitchen more fun.
So next time you’re making mashed potatoes, skip the plain water. Leave the skins on, use chicken stock, and don’t be afraid to try something new. You might just discover a mashed potato recipe your whole family becomes obsessed with — just like mine did.
