Why You Should Never Boil Mashed Potatoes in Plain Water
Mashed potatoes are a cherished family favorite, the kind of side dish that shows up at nearly every holiday and Sunday dinner. But if you have ever…
More Small Tricks Worth Stealing
Once you start rethinking the basics, a few other kitchen habits are worth adopting alongside the stock swap.
- A pinch of nutmeg: a tiny grating of nutmeg does wonders for cooked spinach and other greens, adding warmth without shouting.
- Bread to soften brown sugar: tuck a slice of fresh bread into a container of hardened brown sugar and it will turn soft and scoopable again within a day.
- Do not over-mash: work the potatoes just until smooth. Overworking releases too much starch and turns them gluey.
- Warm your dairy: adding cold milk or cream to hot potatoes can make them dense. Warm it first for a silkier finish.
The broader lesson is a good one for any cook: the small, unconventional twists are often where the best flavor hides. So the next time you make mashed potatoes, skip the plain water, reach for the stock, and let a humble side dish surprise everyone at the table. Your taste buds, and your dinner guests, will thank you.