Mashed potatoes may seem simple, but anyone who’s ever ended up with bland or watery results knows how disappointing they can be. This comfort-food staple shows up at family dinners, holidays, and everyday meals, yet it’s often treated as an afterthought. Recently, however, a surprisingly easy kitchen trick has been circulating online—and it starts long before the butter or cream is added. With one small adjustment to how potatoes are cooked, home cooks are discovering a deeper flavor and smoother texture that completely changes the dish.
The tip gained attention after being shared on social media by comedian Jourdyn Parks, who suggested skipping plain water and boiling potatoes in stock instead. The logic is simple: potatoes absorb liquid as they cook, so using chicken, beef, or vegetable stock infuses flavor directly into the potatoes rather than relying solely on seasoning at the end. In a follow-up interview, Parks explained that this step doesn’t complicate the recipe—it just makes better use of the cooking process that’s already happening.
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