This Is Why You Should Stop Boiling Mashed Potatoes in Water

Ingredients:

• 2 lbs (900g) Yukon Gold or Russet potatoes, halved (skin on)
• 3 cups low-sodium chicken or vegetable broth
• 1 tbsp avocado oil or olive oil (for rubbing)
• ½ cup whole milk, half-and-half, or unsweetened plant milk
• 4 tbsp unsalted butter (or vegan butter)
• ½ tsp salt (adjust to taste)
• ¼ tsp freshly ground black pepper
• Optional: Minced garlic, chives, sour cream, or roasted garlic

🍳 Instructions

1. Prep the Potatoes
   • Scrub potatoes under running water.
   • Cut in half and rub lightly with avocado oil.
2. Boil in Broth
   • Place potatoes in a large pot; cover with broth (add water if needed to submerge).
   • Bring to a gentle boil and cook 15–20 minutes, until fork-tender.
3. Reserve Cooking Liquid
   • Drain, saving about ½ cup of the warm broth for mashing.
4. Mash & Mix
   • Return potatoes to the pot.
   • Add butter, milk, salt, and pepper.
   • Mash until creamy (leave some lumps for rustic style).
   • Stir in reserved broth as needed for perfect consistency.
5. Serve Warm
   • Top with fresh herbs, extra butter, or grated cheese.