Are you still boiling your potatoes in plain water for mashed potatoes? If so, you’re missing out on a game-changing technique that my grandma swears by! When I told her I boiled potatoes in water, she literally laughed—and then shared her secret ingredient that transforms ordinary mashed potatoes into the creamiest, most flavorful comfort food you’ve ever tasted.Groceries
The Secret Revealed: Boil Your Potatoes in Milk (and a Little Cream!)
Instead of using water, swap it out for milk! Grandma always boiled her potatoes in a mixture of milk and a splash of heavy cream. This method infuses the potatoes with rich flavor right from the start, ensuring every bite is creamy and decadent. Not only does this create a smoother texture, but it also enhances the overall taste, taking your mashed potatoes to a whole new level.
Why Milk Instead of Water?
Enhanced Flavor: Potatoes absorb the milk as they cook, resulting in a natural creaminess that water just can’t provide.
Smoother Texture: The fat content in milk (and cream) creates a velvety mash that feels luxurious on your palate.
Nutrient Boost: Milk adds extra protein and calcium, making your side dish a bit more nutritious.
Grandma’s Ultimate Mashed Potato Recipe
Here’s how you can make the best mashed potatoes ever—just like Grandma used to do:
Prep the Potatoes:
Peel and cut your potatoes into evenly sized chunks. Rinse them under cold water to remove excess starch.
Boil in Milk:
In a large pot, combine the whole milk and heavy cream. Add the potato chunks (and minced garlic, if using) to the pot. Bring the mixture to a gentle simmer over medium heat. Make sure the liquid covers the potatoes; add a little extra milk if needed.
Cook Until Tender:
Let the potatoes cook in the milk mixture until they are fork-tender, about 20-25 minutes. The potatoes will absorb the creamy liquid, building flavor from the inside out.
Mash It Up:
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