My kids, in particular, have a soft spot in their hearts for mashed potatoes; they ask for it on a near-daily basis. I cook mashed potatoes at least once a week despite my best efforts to increase their intake of veggies and greens. It may come as a surprise, but my husband and I both really like this popular meal.
ingredient: chicken stock. This unexpected inclusion piqued my interest, so I set out to investigate its possibilities.
Leaving the potato skins on is the first unorthodox step in Jourdyn’s approach. She peels the chickens, washes them well, and then boils them in a combination of water and chicken stock. I wanted to try her method as it was different from the usual formula.
I cooked the potatoes skin-on according to Jourdyn’s instructions, mashed them with butter, conserved broth, and black pepper. The outcome was spectacular; the peels added a rustic texture and the broth gave the potatoes a subtle umami taste.
I cooked the potatoes skin-on according to Jourdyn’s instructions, mashed them with butter, conserved broth, and black pepper. The outcome was spectacular; the peels added a rustic texture and the broth gave the potatoes a subtle umami taste.
Exploring New Horizons in Food
I was encouraged to continue exploring after this achievement. The following time I made it, I followed the advice of another user and boosted the dish’s taste and aesthetic appeal by adding sour cream and chopped chives.
Not even mashed potatoes were the end of my exploration of culinary tricks. Some suggestions that I adopted included seasoning spinach with nutmeg and soaking brown sugar in bread. I have improved my cooking abilities and expanded my culinary palette thanks to these easy but efficient strategies.
Enjoy!