The Broth Secret That Changes Everything

Let’s be honest — we’ve all made mashed potatoes the same way for years:

• Peel the potatoes
• Boil them in plain water
• Drain, mash, and add butter and milk

But what if that method is washing away flavor before you even begin?

A viral tip from TikTok user Jourdyn (@jeauxp) is turning mashed potato lovers onto a simple, chef-approved upgrade — and it starts with ditching the tap water.

👉 Boil your potatoes in broth instead.

And not just any broth — chicken stock (or veggie broth for plant-based eaters) — for a rich, savory depth that plain water could never deliver.

Let’s dive into why this small switch makes a huge difference — and how you can make the fluffiest, most flavorful mashed potatoes of your life.

❌ The Problem with Boiling Potatoes in Plain Water

✅ If you’re dumping the cooking water, you’re literally pouring flavor down the drain.

✅ The Better Way: Cook Potatoes in Chicken Stock (or Broth)

Instead of water, simmer your potatoes in a mix of broth and water — or go all-in with full-strength stock.

Why Broth Works Wonders:

• Adds umami richness (hello, savory depth!)
• Infuses flavor from the inside out
• Makes every bite taste homestyle and restaurant-worthy
• Pairs perfectly with butter, herbs, and dairy

🍗 Bonus: Cooking with skins on (as Jourdyn does) adds fiber, nutrients, and rustic texture.

🧑‍🍳 How to Make Broth-Boiled Mashed Potatoes (Jourdyn’s Inspired Method)

🍴 Ingredients (Serves 6–8)

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