Are you still boiling your potatoes in water to make your mashed potatoes? If so, you're missing out on a revolutionary technique that my grandmother uses all the time! When I told her I boiled my potatoes in water, she burst out laughing, then she revealed her secret ingredient that transforms simple mashed potatoes into a comforting, smooth, and delicious dish like you've never tasted before.
The secret revealed: boil your potatoes in milk (and a little cream!)
Instead of water, use milk! Grandma always cooked her potatoes in a mixture of milk and a splash of cream. This method gives them a rich flavor right from the first cooking, resulting in a smooth and delicious mash with every bite. Not only is the texture smoother, but the taste is also enhanced, for a simply divine mashed potato dish.
Why milk rather than water?
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- Enhanced flavour: the potatoes absorb the milk during cooking, giving them a natural creaminess that water simply cannot provide.
- Smoother texture: The fat content of the milk (and cream) creates a velvety puree that provides a luxurious sensation in the mouth.
- Additional nutritional benefit: Milk provides extra protein and calcium, making your side dish a little more nutritious.
Grandma's ultimate mashed potato recipe
Here's how to prepare the best mashed potatoes ever, just like Grandma used to make:
Ingredients:
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- 3 pounds of Russet or Yukon Gold potatoes, peeled and cut into pieces
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- 2 cups of whole milk
- 1 cup of heavy cream
- 1 stick (1/2 cup) of unsalted butter
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- Salt and pepper to taste
- Optional: 2 cloves of garlic (chopped) for added flavor
- Optional: a handful of chopped fresh chives or parsley for garnish.
