Mashed potatoes hold a special place in our family’s heart, particularly for my kids who request it almost daily. While I strive to incorporate more vegetables and greens into their diet, their unwavering love for mashed potatoes compels me to make it a few times a week. Surprisingly, my husband and I share their enthusiasm for this beloved dish.

Discovering a TikTok Tip

While perusing Instagram and TikTok for culinary inspiration, I stumbled upon a tip from a TikToker named Jourdyn (@jeauxp), suggesting an unconventional ingredient: chicken stock. Intrigued by this revelation, I decided to explore the potential of this unexpected addition

Jourdyn’s method begins with an unconventionl step: leaving the potato skins on. After thoroughly washing and oiling the skins, she boils them in a mixture of chicken stock and water. This departure from the traditional recipe piqued my curiosity, leading me to replicate her technique.

Following Jourdyn’s steps, I boiled the potatoes with their skins on and then mashed them, incorporating butter, reserved broth, and black pepper. The result was astonishing—the broth infused the potatoes with a subtle umami flavor, complemented by the rustic texture provided by the skins.

The Reason Behind Not Boiling Mashed Potatoes in Water

r family’s heart, particularly for my kids who request it almost daily. While I strive to incorporate more vegetables and greens into their diet, their unwavering love for mashed potatoes compels me to make it a few times a week. Surprisingly, my husband and I share their enthusiasm for this beloved dish.

Discovering a TikTok Tip

While perusing Instagram and TikTok for culinary inspiration, I stumbled upon a tip from a TikToker named Jourdyn (@jeauxp), suggesting an unconventional ingredient: chicken stock. Intrigued by this revelation, I decided to explore the potential of this unexpected addition.

Unveiling the Method

Jourdyn’s method begins with an unconventional step: leaving the potato skins on. After thoroughly washing and oiling the skins, she boils them in a mixture of chicken stock and water. This departure from the traditional recipe piqued my curiosity, leading me to replicate her technique.

Embracing the Flavors

Following Jourdyn’s steps, I boiled the potatoes with their skins on and then mashed them, incorporating butter, reserved broth, and black pepper. The result was astonishing—the broth infused the potatoes with a subtle umami flavor, complemented by the rustic texture