If you’ve been boiling potatoes in plain water before mashing them, you’re doing it wrong—at least, according to my grandma! 😂 When she found out I was using plain water to cook the potatoes, she couldn’t stop laughing.

“Why would you waste all that flavor?” she asked. And you know what? She was right! Then she revealed her secret ingredient that takes mashed potatoes from good to absolutely heavenly: BOIL THEM IN MILK AND BUTTER!

Yes, you heard right! Instead of boiling potatoes in water (which loses much of their flavor), you should cook them directly in a mixture of milk and butter. That way, the potatoes absorb all that creaminess, resulting in the creamiest, most buttery mashed potatoes you’ve ever tasted.
Let me walk you through Grandma’s foolproof mashed potatoes recipe that will change the way you cook forever! 👇

🥔 Ingredients you’ll need:
✔ 2 pounds Yukon Gold potatoes (or Russet for a fluffier texture)
✔ 2 1/2 cups whole milk
✔ 1 cup heavy cream
✔ 1 stick (1/2 cup) unsalted butter
✔ 3 cloves garlic, minced (optional, but adds incredible flavor)
✔ 1 1/2 teaspoons salt (or to taste)
✔ 1/2 teaspoon black pepper
✔ 1/2 teaspoon ground nutmeg (Grandma’s extra touch!)
✔ Chopped fresh chives or parsley (for garnish)

👩‍🍳 Step-by-Step Method for the Creamiest Mashed Potatoes
Step 1: Peel and Cut the Potatoes
✅ Peel the potatoes and cut them into 1-inch chunks. This helps them cook evenly and absorb the flavor better.

Step 2: Cook the potatoes in milk and butter (not water!)
1️⃣ In a large pot, add the milk, whipping cream, and butter.
2️⃣ Add the garlic (if using), salt, and nutmeg. Stir well.
3️⃣ Carefully place the potatoes in the pot. Make sure they are completely submerged in the creamy mixture.
4️⃣ Reduce the heat to medium-low and let the potatoes simmer for about 20-25 minutes, or until tender.

Don’t let the milk boil! Keep the heat low to prevent scorching.