Instructions
1. Prep the Potatoes
Peel potatoes and cut into chunks (about 1½ inches).
2. Cook in Broth
In a large pot, add potatoes, broth, and garlic (if using).
Add just enough broth to cover the potatoes.
Bring to a boil, then reduce to simmer and cook 15–20 minutes, until fork-tender.
3. Drain (But Save Flavor!)
Drain the potatoes but reserve about ½ cup of the broth for mashing.
4. Mash with Warm Dairy
Warm the milk and butter together until melted (don’t add cold dairy).
Mash potatoes using a potato masher or ricer.
Add butter-milk mixture and some reserved broth for extra flavor.
Season with salt and pepper to taste.
5. Serve
Top with extra butter and fresh herbs.
Serve hot with gravy, roast meats, or as a holiday side.
Chef Tips
✔ For ultra-creamy potatoes, use a ricer instead of a masher.
✔ Never overmix—this makes them gluey.
✔ Add a spoon of sour cream or cream cheese for extra tang and richness.
ADVERTISEMENT
