Mashed potatoes covered in gravy are the ultimate comfort food, but they can sometimes be a bit bland and lacking in flavour. It is easy to simply boil potatoes in water, but Chris Joe, a cooking expert and founder of CJ Eats Recipes, has shared that mashed potatoes are much tastier if you boil them in chicken stock instead.
He said: “This is my secret ingredient for the best mashed potatoes – rather than cooking the potatoes in water, I like to boil them in chicken broth for extra flavour. Once you try this method, you will never go back!” Cooking potatoes in chicken stock infuses them with herbs and seasoning, giving them a richer, more complex flavour with minimal effort.
Every bite of your mashed potatoes will be full of flavour even before adding milk or butter, making them a delicious dish in their own right rather than just a base for gravy.
This simple method enhances the overall taste of your mashed potatoes, so whether you are preparing a roast dinner, shepherd’s pie, or classic sausage and mash, your meal will always be more satisfying and full of flavour.
Chris added: “I noticed a more layered depth of flavour in the final dish. I even tested it with my friends and family, and they all agreed that they preferred the potatoes that were cooked in broth.”
How to make better mashed potatoes
Ingredients
- 1.4kg of potatoes (preferably Yukon golden or another waxy type)
- 1.9 litres of chicken stock or broth
- 115g of unsalted butter
- Five garlic cloves (grated)
- One tablespoon of thyme
- One tablespoon of rosemary
- One tablespoon of chives
- 50g of Parmesan cheese
- 120ml of single cream
- 120ml of whole milk
- Salt and pepper
Instructions
To begin, peel your potatoes and cut them into even five-centimetre pieces. A simple way to do this is to first cut them lengthwise, then cut them three times widthwise for six pieces per potato.
Then, fill a large pot with the potatoes and cover with chicken stock. You can add a few stock cubes to water, buy premade chicken broth or even make it yourself.
Place on a high heat and then boil the potatoes for 20 minutes until they are fork tender.
Meanwhile, melt butter in a small frying pan, then add the grated garlic, thyme, rosemary, then season with salt and pepper. Let the butter cook for roughly five minutes to let the herbs infuse with it
Once the potatoes are ready, strain them and then mash them up. Place back in a pot on a low heat, then add your herb butter, cream, whole milk and parmesan cheese.
Mix until you have mashed potatoes, then top with the chives, and your mouthwatering mash is ready to serve.