Forget plain water—boiling potatoes in chicken stock is the ultimate flavor game-changer! This simple swap transforms bland, starchy spuds into rich, savory, deeply flavorful mashed potatoes that taste like they’re straight from a gourmet kitchen.
Why Chicken Stock Beats Water
Infuses flavor from the start – No more bland potatoes needing heavy butter and cream to taste good!
Adds natural umami depth – Chicken stock enhances the potatoes’ natural sweetness.
Reduces the need for extra salt – The stock seasons them as they cook.
Works with any recipe – Creamy, garlic, or herb mashed potatoes all benefit.
How to Boil Potatoes in Chicken Stock
Ingredients
2 lbs Yukon Gold or Russet potatoes, peeled & cubed
4 cups chicken stock (or vegetable stock for vegetarian)
2 garlic cloves, smashed (optional)
1 bay leaf (optional)
Instructions
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