When you boil potatoes in plain water, much of the natural starch and flavor leaches out into the water, which you then pour down the drain. The result? Bland, watery mashed potatoes that need loads of butter, cream, and seasoning just to taste like something. Plain water adds absolutely zero flavor to your potatoes — it's a missed opportunity every single time.
The Chicken Stock Hack That Changes Everything
The idea is simple: replace some or all of the water with chicken stock when boiling your potatoes. As the potatoes cook, they absorb the stock — soaking up all that rich, savory goodness from the inside out. The result is a subtle but noticeable umami flavor infused directly into the potatoes, before you even add a single topping.
