Another day, another radical way to make yours mashed potatoes even more delicious.
According to Jourdyn, the key is the best mashed potatoes boil them in stock! Depending on what you serve your, it now depends mashed potatoes with determines which stock you use. Having fried chicken with mash? Cook them in chicken broth. If steak and kidney pie and mash is on the menu, get them started in beef broth. And of course you can use vegetable stock if you make vegetarian or vegan mashed potatoes.
Jourdyn also says that you should add a sprinkle of sea salt or Himalayan sea salt to the stock before cooking the potatoes in it as this helps to lock in the flavor.
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She’s also not a fan of peeling her potatoes when she makes mash, so she just washes them and rubs them with avocado oil. Oooooooo, lovely. But she says you’re more than welcome to peel these guys before you cook them.
After cooking and mashing your potatoes, you can add your usual bits and pieces to your mash to make them super-duper creamy. We personally like to add mayonnaise. Seriously … do not knock on it until you’ve tried it.
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