Water does one thing:
Cooks the potatoes
That’s it.
Broth?
Broth flavors the potatoes from the inside out.
Salted stock
Seasons the potatoes while they cook
Natural depth
Adds savory, rich flavor instantly
Better texture
Potatoes absorb the liquid — why not make it taste like something?
When you boil potatoes in broth — chicken, vegetable, or beef — they come out:
More flavorful
Less bland
More savory
Ready to mash into something magical
And once you try it?
You’ll never go back to plain water again.
🥣 Step-by-Step: How to Make Flavorful Mashed Potatoes with Broth
Step 1: Choose Your Broth
Use chicken, vegetable, or beef broth — store-bought is fine, but homemade is even better.
✅ Pro Tip: Don’t use low-sodium broth — you’ll lose flavor. Opt for regular or reduced-sodium for balanced taste.
Step 2: Boil the Potatoes in Broth
Peel and cut Yukon Gold or Russet potatoes into chunks.
Place them in a large pot and cover with broth instead of water .
Add a pinch of salt , and simmer until tender — about 15–20 minutes .
✅ What happens : The potatoes soak up the broth while cooking — giving them flavor from the inside out .
Step 3: Drain and Mash
Drain the broth (you can save it for soup or gravy if you’re feeling extra resourceful).
Return the potatoes to the pot and mash with butter, a splash of cream or milk, and a pinch of black pepper .
Step 4: Taste and Adjust
You’ll notice something immediately:
You need less salt — because the potatoes are already seasoned.
Add more butter or cream if needed — but don’t overdo it.
Because now?
Your potatoes are already better than ever.
🧑🍳 Tips for Perfect Broth-Boiled Mashed Potatoes
Use flavorful broth
The richer, the better
Don’t peel Yukon Golds
Their skin is thin and buttery — and adds texture
Warm the broth before adding potatoes
Ensures even cooking
Don’t over-boil
Potatoes can become waterlogged — drain promptly
Add herbs to the broth
Rosemary, thyme, or garlic infuse extra flavor
Also, try using roasted garlic broth for a deeper, sweeter flavor.
🧂 Creative Ways to Upgrade Your Mashed Potatoes Even More
Once you’ve made the switch from water to broth…
The sky’s the limit.
Try these ideas:
Add roasted garlic to the broth
For a sweet, nutty base
Use mushroom broth
For an earthy, umami-rich twist
Stir in roasted shallots
Adds depth and texture
Mix in goat or blue cheese
For bold, tangy mashed potatoes
Infuse with truffle oil
For a fancy finish
Even better — use the leftover broth to make a creamy gravy or soup — nothing goes to waste.
🍽️ Final Thoughts: Sometimes the Secret to Flavor Isn’t in the Mash — It’s in the Water
We’ve all been told to salt the water when boiling pasta.
But no one ever told us to boil potatoes in broth .
And that’s a shame — because once you do…
You’ll wonder how you ever made mashed potatoes any other way.
So next time you're peeling spuds for dinner…
Don’t reach for the water.
Reach for the chicken stock .
Because sometimes, the best way to build flavor…
Isn’t by adding more butter.
It’s by cooking smarter .
And once you take that first bite of broth-boiled mashed potatoes?
You’ll never look at a pot of water the same way again.