Why You Shouldn’t Boil Mashed Potatoes in Water

Prep the Potatoes:
Wash the potatoes well but leave the skins on to add rustic texture and nutrients.

Cook the Potatoes:
Place the potatoes in a large pot. Pour in the chicken stock and water, making sure the potatoes are mostly covered.

Bring to a boil over high heat, then reduce to a simmer.

Cook until the potatoes are tender and can be easily pierced with a fork — about 15-20 minutes depending on size.

Drain & Mash:
Carefully drain the potatoes, reserving a little of the cooking liquid. Return potatoes to the pot or a large bowl.

Mash using a potato masher or hand mixer to your preferred consistency.

Add Butter and Dairy:
Stir in butter until melted and incorporated. Add sour cream and milk or cream (if using). Mix well.

If the mash feels too thick, add a splash of the reserved cooking liquid until you reach your desired texture.

Season and Flavor:
Add salt and pepper to taste. Stir in the chopped chives and any optional add-ins like nutmeg or garlic powder.

Serve:
Spoon into a serving dish. Garnish with extra chives or a pat of butter if you like.

Tips: Using chicken stock in the boiling liquid infuses a gentle savory depth to the potatoes without overpowering them.

Leaving the skins on adds texture and keeps the potatoes nutritious.

Sour cream brings a creamy tang that brightens the flavor and makes the mash richer.

Fresh chives add a mild oniony freshness and a nice pop of color.