The Broth Secret That Changes Everything
Let’s be honest — we’ve all made mashed potatoes the same way for years:
Peel the potatoes
Boil them in plain water
Drain, mash, and add butter and milk
But what if that method is washing away flavor before you even begin?
A viral tip from TikTok user Jourdyn (@jeauxp) is turning mashed potato lovers onto a simple, chef-approved upgrade — and it starts with ditching the tap water.
👉 Boil your potatoes in broth instead.
And not just any broth — chicken stock (or veggie broth for plant-based eaters) — for a rich, savory depth that plain water could never deliver.
Let’s dive into why this small switch makes a huge difference — and how you can make the fluffiest, most flavorful mashed potatoes of your life.
❌ The Problem with Boiling Potatoes in Plain Water
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Leaches flavor
Water dilutes natural potato taste
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Washes out nutrients
Potassium, B vitamins, and antioxidants seep into the water (which you pour down the drain)
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Creates bland base
You’re starting with neutral spuds — then trying to add flavor back in
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Can make potatoes waterlogged
Leads to gluey, dense mash if not drained well
✅ If you’re dumping the cooking water, you’re literally pouring flavor down the drain.
✅ The Better Way: Cook Potatoes in Chicken Stock (or Broth)
Instead of water, simmer your potatoes in a mix of broth and water — or go all-in with full-strength stock.
Why Broth Works Wonders:
Adds umami richness (hello, savory depth!)
Infuses flavor from the inside out
Makes every bite taste homestyle and restaurant-worthy
Pairs perfectly with butter, herbs, and dairy
🍗 Bonus: Cooking with skins on (as Jourdyn does) adds fiber, nutrients, and rustic texture.
🧑🍳 How to Make Broth-Boiled Mashed Potatoes (Jourdyn’s Inspired Method)
🍴 Ingredients (Serves 6–8)
