This Is Why You Should Stop Boiling Mashed Potatoes in Plain Water

Peel potatoes → boil in salted water → mash with butter and milk.

But what if the secret to next-level mashed potatoes isn’t in the mashing—but in the boiling?

Thanks to a viral TikTok tip from @jeauxp, home cooks everywhere are ditching plain water for flavor-packed broth—and keeping the skins on for extra texture and nutrients. The result? Mashed potatoes with deep, savory umami, rustic charm, and restaurant-worthy depth.

Here’s why this simple switch changes everything.

🥔 The Problem with Plain Water

Boiling potatoes in water does one thing: softens them.

But it also leaches flavor and nutrients into the pot—then you pour it all down the drain!

Worse, plain water leaves your potatoes bland, requiring more butter, salt, and cream to taste “good.”

💡 Your potatoes are soaking up whatever they’re boiled in. Why waste that opportunity?

🌟 The Game-Changing Method: Broth + Skins On

1. Keep the Skins On

More fiber, potassium, and antioxidants (most nutrients are just under the skin!)

Adds rustic texture—no more gluey, one-note mash

Saves time—skip peeling!

✅ Pro Tip: Scrub potatoes well and rub with avocado oil or olive oil before boiling—it helps skins stay intact and adds richness.

2. Boil in Chicken Broth (or Stock):