boiling potatoes in water is not wrong, but an alternative method that offers some advantages:
Flavor: Boiling in chicken stock adds umami, a savory richness, that plain water wouldn’t provide.
Texture: Leaving the skins on adds a rustic texture some people enjoy.
Traditionally, mashed potatoes are boiled in water, then the water is discarded. This method preserves some of the benefits:
Convenience: Water is readily available.
Control: You control the saltiness by adding it to the water, not a flavorful broth.
Here’s a breakdown of the pros and cons:
Boiling in Water:
Pros: Convenient, allows control over saltiness
Cons: Discards potato starches and flavor
Boiling in Broth:
Pros: Adds umami flavor, preserves potato starches for texture
Cons: Requires additional ingredient (broth), may not be ideal if you prefer a smoother texture
Ultimately, the choice depends on your preference. If you want a classic mashed potato experience, boiling in water is perfectly fine. But if you’re looking for a more flavorful and textured version, then boiling in broth, like the method you described, is a great option!
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