Ingredients
- 2 lbs (about 1 kg) potatoes, peeled and cut into chunks
- 3 cups chicken broth (or vegetable broth for vegetarian) – the secret ingredient!
- 4 tbsp unsalted butter
- ½ cup warm milk or cream
- Salt and black pepper to taste
- Optional: chopped fresh chives or parsley for garnish
Instructions
- Simmer in broth – Place the peeled and cut potatoes into a large pot and cover them with the chicken (or vegetable) broth instead of plain water.
- Bring to a gentle boil, then reduce heat to a simmer. Cook until potatoes are very tender (about 15–20 minutes).
- Drain but save some broth – Drain the potatoes, reserving about ½ cup of the cooking broth.
- Mash – Return potatoes to the pot, add butter, and mash until smooth.
- Creamy finish – Gradually add the warm milk (or cream) and some of the reserved broth until you reach your desired creamy consistency.
- Season – Taste and season with salt and black pepper.
- Serve – Transfer to a serving bowl, garnish with chives or parsley, and enjoy your ultra-flavorful mashed potatoes!
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