Mashed potatoes is one of the best side dishes all year round. They’re creamy, fluffy, and go well with so many different proteins.
However, getting them right can be a bit tricky, and you can really go crazy trying to make them as flavorful as possible. Luckily, this trick will let you make the best tasting mashed potatoes of your life with one easy swap.
Next time you make mashed potatoes, skip boiling the potatoes in water, go ahead and use milk!
Although it sounds strange, potatoes absorb things like a sponge, so when you put them into the water, they take on a lot of water that provides no flavor. While if you cook them in milk, they’ll absorb all the flavors of the milk and get super creamy and luscious.
All you have to do is cover your potatoes just barely in milk and season with salt, and bring it up to a simmer for about 15 minutes until they’re fork tender.
Then, instead of pouring the milk down the drain, save the liquid in case you need some to thin out the mash! This way you get all the nice starches from the milk, and it’s already hot, which is vital in making creamy mashed potatoes.
