The Reason Behind Not Boiling Mashed Potatoes in Water
Jourdyn’s twist? Leaving the potato skins on while boiling them in a mix of chicken stock and water. Curious, I gave it a shot. The result? A subtle umami flavor infused into the potatoes, thanks to the broth, with an added rustic texture from the skins. Encouraged, I experimented more, adding sour cream and chives…