Instructions:
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Place cubed potatoes in a large pot.
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Pour in milk until the potatoes are just covered.
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Add the butter, a generous pinch of salt, and any optional herbs or garlic.
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Bring the mixture to a gentle simmer (not a hard boil—milk can scald!).
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Cook until potatoes are fork-tender, about 20–25 minutes.
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Remove herbs (if used), and do not drain the liquid.
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Mash the potatoes right in the pot, using the milk and butter they cooked in for extra creaminess.
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Adjust seasoning and texture to taste. Add a little cream or more butter if needed.
✨ The Results?
Fluffy. Silky. Buttery. Rich. Mashed potatoes so flavorful you won’t need to drown them in gravy (unless you want to). My family now begs for them at every gathering—and I give all the credit to Grandma’s clever tip.
💡 Bonus Grandma Tip
If you want next-level flavor, try adding a spoonful of cream cheese or sour cream while mashing. And if you’re feeling adventurous, roast a head of garlic and blend it in. Heavenly!
Final Thoughts
Grandma always said, “Why cook flavor out, when you can cook it in?” Boiling potatoes in milk and butter might sound unconventional, but once you try it, you’ll never go back to plain water again.
So the next time you’re making mashed potatoes—ditch the water, channel your inner grandma, and let the creaminess speak for itself. 🥄💛
