Please, STOP Boiling Potatoes in Water
For years, I did what most people do: peeled my potatoes, chopped them up, threw them in a pot of water, and boiled them to death. The result? Mashed potatoes that were… fine. A little watery, a little bland, and honestly kind of boring.
“Why would you boil all the flavor out of them?” she said.
“You’re cooking the taste right into the drain!”
She was right.
The Secret? BOIL POTATOES IN MILK & BUTTER.
That’s right.
You’re not just softening the potatoes—you’re infusing them with flavor from the inside out.
Here’s How to Do It the Grandma Way 👵
🥔 Ingredients:
- 2 lbs Yukon Gold or Russet potatoes (peeled & chopped)
- 2 cups whole milk (or milk + cream mix)
- 1 stick (½ cup) unsalted butter
- 2–3 garlic cloves, smashed
- Fresh herbs (like thyme or rosemary, optional)
- Salt & pepper to taste
👩🍳 Instructions:
- Place potatoes in a deep pot.(No water!)
- Simmer gently over medium-low heat.
- Mash the potatoes, slowly adding back the warm milk-butter mixture until you reach your desired texture. Season with salt and pepper.
Serve hot, topped with a pat of butter or fresh chives.
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)
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!