This is Why You Should Stop Boiling Mashed Potatoes in Water

This Is Why You Should Stop Boiling Mashed Potatoes in Water

If you want richer, creamier mashed potatoes, try cooking the potatoes directly in milk and cream instead of a pot of water. The potatoes absorb more flavor as they cook, and the cooking liquid becomes part of the mash rather than being poured down the drain.

Ingredients

2 pounds Yukon Gold or russet potatoes
2 cups whole milk
1 cup heavy cream
4 tablespoons unsalted butter
3 cloves garlic, smashed
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons sour cream, optional
2 tablespoons chopped fresh chives, for serving

Instructions

1. Prepare the Potatoes

Peel the potatoes and cut them into evenly sized chunks. Rinse briefly and pat dry.

2. Cook in Milk and Cream

Place the potatoes in a large heavy-bottomed saucepan.

Add the milk, heavy cream, butter, garlic, and salt. The liquid should come close to covering the potatoes.

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