Serve hot, topped with a pat of butter or fresh chives.
Why This Works So Well
No flavor lost: When you boil in water, a lot of the potato’s natural flavor leaches out and goes down the drain. Cooking in milk + butter locks it in.
Creamier texture: The starches stay in the pot and mix with the fat, making for ultra-smooth mash.
Infused flavor: Garlic, herbs, butter, and dairy soak right into every bite.
Final Thoughts: Grandma Was Right (Again)
Since I switched to this method, I’ve had more than one person ask, “What did you do to these potatoes?” And the answer is simple: I stopped boiling the life out of them in plain old water.
So if you’ve been settling for bland mash, it’s time to level up your potato game. Your taste buds—and your grandma—will thank you.
🥄 Try it once. You’ll never go back to boiling in water again.
Want me to turn this into a printable recipe card, social media caption, or TikTok script? Let me know—I’d be happy to help!
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