- 2.5 lbs Yukon Gold or Russet potatoes (washed, skins on or off)
- 4 cups chicken stock or vegetable broth
- 1 cup water (optional, to stretch broth)
- ½ cup whole milk or cream
- ½ cup sour cream or cream cheese
- 6 tbsp butter
- 2 cloves garlic, smashed (optional)
- Salt & pepper to taste
- 2 tbsp fresh chives (for garnish)
🍳 Instructions
- Cook the potatoes
- Place potatoes, broth, water, and garlic in a large pot.
- Bring to a gentle boil, then reduce to a simmer.
- Cook 15–20 minutes until fork-tender.
- Drain, reserving a bit of broth.
- Mash with richness
- Return potatoes to the pot.
- Add butter, milk, sour cream, salt, and pepper.
- Mash until creamy (don’t overmix — lumps are okay!).
- Finish & serve
- Stir in fresh chives.
- Taste and adjust seasoning.
- Serve hot — the broth-infused flavor will shine!
🧈 Pro Tip: Warm the milk and broth first — cold liquid cools the potatoes and makes them gluey.
✅ Benefits of This Method
🔄 Easy Variations to Try
❓ Frequently Asked Questions
❓ Can I use store-bought broth?
Yes — but choose low-sodium so you can control the salt.
❓ Should I peel the potatoes?
Your choice! Skins add texture and nutrients; peeling gives a smoother mash.
❓ Can I make them ahead?
Yes! Reheat gently on the stove with a splash of broth or milk.
❓ Will the broth make them taste “chickeny”?
No — it adds depth, not a strong chicken flavor. Veggie broth works great too.
Final Thoughts
You don’t need a fancy recipe to make mashed potatoes that taste like they came from a five-star kitchen.
All it takes is one simple switch:
👉 Swap water for broth.
As TikTok’s Jourdyn showed us — sometimes, the best food hacks come from real home cooks just trying to make dinner better.
So next time you’re making mashed potatoes…
skip the tap water.
Reach for the chicken or vegetable stock instead.
Because the best mashed potatoes aren’t just soft —
they’re savory, rich, and full of soul.
And once you try them this way?
👉 You’ll never go back.
