The latest hack comes from comedian Jourdyn Jeaux Parks, and it solves a problem many cooks have encountered: mastering a foolproof method for making creamy, flavor-packed mashed potatoes. The trick? Boil the spuds in a mix of chicken broth (or beef stock) mixed with water, instead of plain water. That’s it. Simple, right? “I personally like the skin on my potatoes,” says Parks. “So I wash them and then rub them down with avocado oil. But if you don’t like to keep the skin on, simply peel and halve your potatoes. Then, add 1 cup of water [to a pot] and [add] either chicken broth or beef stock depending on what [meat] you’re going to be serving them with.” Yes, you heard that correctly. “Just [add] a pinch of sea salt or Himalayan sea salt, and boil them in that. This will lock in the flavor, so when you add your adobo seasoning, your salt, your butter, your milk, and all of that, it makes them more creamy. They’ll be delicious.” Her tip is genius. Why? Because boiling spuds in a combination of water and broth or stock will infuse each one with the deliciously salty-savory flavor of the broth. Match chicken broth with a poultry dinner and beef stock with red meat (and if you’re vegetarian, this trick will totally work with vegetable stock, too). The taste and the textural difference will really come across after you mash the boiled potatoes with your other ingredients like milk, butter, or fresh herbs—think decadent richness, and a more robust flavor. Don’t sleep on her avocado oil idea either. Need convincing? Her video has received more than 103,000 views, 6,300 likes, and nearly 800 comments, so it seems like the masses agree.
