We all grew up watching our parents or grandparents toss peeled potatoes into a pot of boiling water before mashing them. It’s the classic way, right? But when my grandma saw me doing exactly that, she didn’t just correct me—she laughed.
And then she dropped a secret that changed everything I thought I knew about mashed potatoes.
🥔 The Truth About Boiling in Water
Yes, boiling potatoes in water is the standard technique. But here’s what nobody tells you: you’re losing flavor. As the potatoes boil, their natural starch and subtle earthy taste seep out into the water—which you then pour down the drain. No wonder you need to add a ton of butter and salt afterward!
But my grandma? She had a better way.
🥛 Grandma’s Secret: Boil Potatoes in MILK and BUTTER
Yes, milk and butter. Not only do the potatoes cook beautifully, but they also absorb all that creamy richness while boiling. The result? Potatoes that are already infused with flavor before you even start mashing.
🧂 The Method (Grandma Style)
Here’s how she did it, and how I do it now too:
Ingredients:
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2 lbs of russet or Yukon gold potatoes, peeled and cubed
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4 cups of whole milk (or enough to cover the potatoes)
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1 stick (½ cup) of unsalted butter
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Salt to taste
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Optional: garlic cloves, rosemary, or a bay leaf for extra flavor
Instructions:
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