'Best' mashed potato is by saying goodbye to cream and butter for 2 ingredients
Mashed potatoes are the ultimate comfort food side dish, but it turns out there is a simple way to make them even tastier - and you don't need to add cream or butter
Mashed spuds are the ultimate cosy sidekick on your dinner plate, but a clever twist could elevate them to new heights of deliciousness. Andrea Vaughan, culinary expert and the brains behind Homemade for Elle, has let slip that the secret to scrumptious mash lies in simmering your potatoes in a rich bath of chicken broth and onions, rather than the usual bland water.
She revealed: "The easiest way to make the best mashed potatoes is to boil them in chicken broth (or vegetable broth if you don't eat meat) with some roughly chopped onion. The potatoes will absorb all the amazing flavours of the broth and onions as they cook, giving you the perfect base to build a mouth-watering dish."
Spuds are like sponges when it comes to flavour, which is why lobbing in a pinch of salt during boiling is pretty standard practice.
But here's the kicker – swap out the H2O for chicken stock and you're infusing your tatties with a symphony of herbs and spices for an even zestier mash.
Tossing in onions to the mix is a game-changer too, adding just the right touch of sweetness to complement the spuds without stealing the show.
This nifty trick not only amps up the taste but also means you can skip the cream or butter when mashing, resulting in a dish that's as tasty as it is indulgent, reports the Express.
How to whip up delicious mashed potatoes
Ingredients
- 475ml of chicken stock
- 1.1kg of potatoes (chopped into chunks)
- One white onion (chopped)
Instructions
- Kick things off by chopping the onions, and then peel and chop your potatoes into uniform chunks.
- Chuck the spuds and onions into a large pot. Douse them with enough chicken broth to cover the potatoes.
- If you fancy, you can opt for hot water and chicken stock cubes instead of chicken broth.
- Crank up the heat until it reaches boiling point, then dial it down to medium.
- Pop a lid on the pot and let the potatoes bubble away until they're soft enough to pierce with a fork.
- Once the potatoes have softened, resist the urge to drain the liquid. Instead, get mashing right there in the pot, with the onions and chicken stock still mingling with the spuds.
- Your mash will be packed with flavour without needing to drown it in cream, milk or butter.
- However, if you're keen to add any extra ingredients, simply toss them into the pot before you start mashing. And the best part... Enjoy!