A gentle, delicious upgrade to your favorite comfort food. Instead of boiling potatoes in water, cook them in milk, cream, or broth to produce richer, creamier, and more flavorful mashed potatoes without the need for excessive draining or added fats.
Equipment
- Pot
- Potato masher or ricer
Ingredients
- Potatoes (Yukon Gold or Russet)
- Milk, Half-and-Half, Heavy Cream, or Broth (enough to cover potatoes)
- Salt
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Instructions
- Choose your liquid: Milk or Half-and-Half for classic creaminess, Heavy Cream for extra richness, Chicken or Vegetable Broth for savory flavor, or a combination.
- Peel and cut potatoes into even chunks.
- Place potatoes in a pot and just cover them with the chosen liquid.
- Season the cooking liquid with a pinch of salt.
- Bring to a gentle simmer and cook until the potatoes are tender.
- Mash the potatoes with a potato masher or ricer.
- Serve immediately. If adding extra butter or cream, warm it first to keep the potatoes hot.
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Notes
Do not overwork the potatoes, as overmashing can make them gluey. The liquid reduces during cooking and becomes the base of the sauce, so you may not need to add extra butter or cream.
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