“Why Boiling Potatoes in Water Ruins Your Mash: The Secret to Next-Level Creamy Potatoes”

Want restaurant-quality mashed potatoes that are rich, creamy, and flavorful? It’s time to rethink your method. This article explains why boiling in water is not ideal, and what you should do instead to take your mash from average to extraordinary.

Ingredients (for the better method):
2 pounds of Yukon Gold or Russet potatoes (peeled and cut into chunks)

2 cups low-sodium vegetable or chicken broth (or milk for ultra-creaminess)

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