The Reason Behind Not Boiling Mashed Potatoes in Water

My kids beg for mashed potatoes practically every day, so it’s clear that they have a soft spot in our family’s heart for this comfort food. Their unfaltering devotion to mashed potatoes forces me to prepare it many times weekly, even though I try to increase their intake of vegetables and greens. It may come as a surprise, but my husband and I both really like this popular meal.

I was looking through TikTok and Instagram for recipes when I came across a suggestion from a user called Jourdyn (@jeauxp) for an unusual ingredient: chicken stock. This unexpected inclusion piqued my interest, so I set out to investigate its possibilities.

Leaving the potato skins on is the first unorthodox step in Jourdyn’s approach. The skins are oiled and washed before being boiled in a combination of chicken stock and water. I was intrigued by her method and decided to try it out for myself because it was different from the usual formula.

I cooked the potatoes skin-on according to Jourdyn’s instructions, mashed them with butter, conserved broth, and black pepper. The outcome was spectacular; the peels added a rustic texture and the broth gave the potatoes a subtle umami taste.
I cooked the potatoes skin-on according to Jourdyn’s instructions, mashed them with butter, conserved broth, and black pepper. The outcome was spectacular; the peels added a rustic texture and the broth gave the potatoes a subtle umami taste.

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