source: Flickr
After boiling, I drained the potatoes while reserving some of the cooking liquid for mashing. If you’re boiling potatoes anyway, don’t toss the water — here’s how to make the most of boiled potato water and put every drop to good use! Then, I mashed the potatoes, skins and all, with a bit of butter, a splash of the reserved broth, and a generous helping of black pepper. The result? The flavors were incredible! The broth added a subtle umami that water simply couldn’t match, and the skins provided a delightful, rustic texture.
My kids, usually sticklers for the usual creamy texture, were intrigued by the slightly chunky feel. And my husband, who is a die-hard fan of traditional mashed potatoes, asked me, “What did you do differently? These are amazing!” Suffice to say, the new recipe was a roaring success.
source: Flickr
Encouraged by this success, I started experimenting more. Inspired by another TikTok user, @potatolover97, I added a dollop of sour cream and some chopped chives to the next batch for extra tang and a punch of color. The tang of the sour cream paired wonderfully with the richness of the potatoes, turning our humble dinner side dish into the star of the meal.
