Please, STOP boiling potatoes in water! When my grandma heard that I boil potatoes in water to make mashed potatoes, she literally laughed at me

Please, STOP Boiling Potatoes in Water!
When my grandma heard that I boil potatoes in water to make mashed potatoes, she literally laughed at me.

For years, I did what most people do: peeled my potatoes, chopped them up, threw them in a pot of water, and boiled them to death. The result? Mashed potatoes that were… fine. A little watery, a little bland, and honestly kind of boring.

Then one day, I told my grandma what I was doing—and she burst out laughing.

“Why would you boil all the flavor out of them?” she said.
“You’re cooking the taste right into the drain!”

She was right.

The Secret? BOIL POTATOES IN MILK & BUTTER.
That’s right. According to Grandma (and now, me), if you want rich, velvety, flavorful mashed potatoes, ditch the plain water. Instead, simmer your potatoes in a bath of milk, cream, butter, garlic, and herbs.

You’re not just softening the potatoes—you’re infusing them with flavor from the inside out.

Here’s How to Do It the Grandma Way 👵
🥔 Ingredients:
2 lbs Yukon Gold or Russet potatoes (peeled & chopped)

2 cups whole milk (or milk + cream mix)

1 stick (½ cup) unsalted butter

2–3 garlic cloves, smashed

Fresh herbs (like thyme or rosemary, optional)

Salt & pepper to taste

👩‍🍳 Instructions:
Place potatoes in a deep pot.
Add milk, butter, garlic, and herbs until the potatoes are just covered. (No water!)

Simmer gently over medium-low heat.
Don’t boil hard—just a gentle simmer until potatoes are fork-tender (about 20–25 minutes).

Remove herbs, if used.
Then strain the potatoes, saving the milk mixture.

Mash the potatoes, slowly adding back the warm milk-butter mixture until you reach your desired texture. Season with salt and pepper.