Grandma’s genius ha ck: The secret to perfect mashed potatoes
Looking for a lighter, plant-based twist on classic mashed potatoes? These Garlic & Herb Olive Oil Mashed Potatoes are creamy, flavorful, and completely dairy-free — without sacrificing taste.
Infused with roasted garlic and finished with fresh herbs, they’re a perfect side dish for any meal, whether you’re going for comfort or elegance.
Why You’ll Love This Recipe:
People will love this recipe because it delivers all the comfort and creaminess of traditional mashed potatoes — but with a fresh, modern twist.
The olive oil adds richness without heaviness, the garlic brings a deep savory flavor, and the herbs brighten every bite.
It’s naturally vegan, easy to make, and packed with ingredients you can feel good about.
Whether you’re serving a weeknight dinner or a holiday feast, this dish is guaranteed to impress.
Key Ingredients:
Yukon Gold Potatoes – Known for their buttery texture and rich flavor, they make the perfect base for smooth, creamy mashed potatoes.
Garlic Cloves – Boiled with the potatoes for a mellow, savory depth that infuses the entire dish.
Extra Virgin Olive Oil – A heart-healthy alternative to butter that adds richness and a silky texture.
Plant-Based Milk – Adds moisture and creaminess without dairy; choose unsweetened for best results.
Fresh Herbs – Chopped parsley or chives provide a burst of color and freshness to finish the dish beautifully.
Grandma’s genius ha ck: The secret to perfect mashed potatoes
Mashed potatoes are more than a side dish — they’re a heartwarming classic that brings a sense of home and togetherness to every meal.
But what if your usual prep method is holding you back from reaching potato perfection? According to a viral TikTok tip, the secret might lie in what you simmer them in.
Comedian Jourdyn Parks, better known on TikTok as @jeauxp, introduced her flavorful take on mashed potatoes, and it’s got home cooks everywhere rethinking the basics. Her advice? Skip the plain water and cook your potatoes in broth instead — it’s a game-changer that builds rich flavor from the very start.
“I know boiling in water is standard,” Parks told BuzzFeed when her tip went viral in 2021. “But I just don’t get why you’d settle for that when stock or broth can give you so much more.”
Potato Perfection Trick
Creamy Mashed Potatoes, Upgraded
The technique is straightforward but powerful. Parks begins by rinsing the potatoes and coating them in avocado oil for a little extra richness.
She keeps the skins for added depth and texture, but you can peel them if you prefer. She then cuts them in half and places them in a pot with a splash of water, a bit of sea salt, and enough chicken, beef, or vegetable broth to cover them.
According to Parks, boiling the potatoes in broth infuses them with deeper flavor and yields a smoother, creamier result. “They’re going to taste amazing,” she promises in her now-viral video.
Putting It to the Test
Food lovers compared broth-boiled potatoes to those cooked in plain water — and the difference was undeniable.
The broth-cooked batch had a fuller, richer taste and a creamier consistency. Even without butter or cream, they stood out as a flavorful, ready-to-serve side dish.
Variations for the Adventurous
The viral hack has inspired cooks to experiment with add-ins like sour cream and chives, heavy cream, or even a touch of nutmeg. Want a more rustic vibe? Leave the skins on for a heartier texture and homey feel.
Parks credits her grandmother with the original idea — proof that sometimes the best tips come from family traditions. This approach doesn’t just boost flavor; it elevates mashed potatoes into a dish worthy of center stage.
Want to Try It Yourself?
Next time you make mashed potatoes, skip the water and grab the stock. Whether it’s veggie, beef, or chicken, this small change might turn your potatoes into the star of the meal.
Why settle for bland when bold is just one substitution away?
Notes:
Potato Type Matters: Yukon Golds are ideal for their creamy texture, but you can also use Russets for a fluffier mash.
Don’t Skip the Garlic: Boiling the garlic with the potatoes softens its sharpness and gives the mash a rich, mellow flavor.
Adjust Consistency: Use the reserved cooking water or a splash more milk to loosen the mash if it’s too thick for your liking.
Flavor Boost: A squeeze of lemon juice or a sprinkle of nutritional yeast can add brightness or a cheesy note, especially for plant-based eaters.
Make Ahead: These mashed potatoes can be made a few hours ahead — just reheat gently on the stove with a splash of milk or water to bring them back to life.
Customizable Herbs: Swap parsley or chives for rosemary, thyme, or dill depending on your taste or what you have on hand.
Nutrition Information:
SERVING SIZE: 1 cup
Calories: 210 | Total Fat: 10g | Saturated Fat: 1.5g | Cholesterol: 0mg | Sodium: 300mg | Total Carbohydrates: 28g | Dietary Fiber: 3g | Sugars: 1g | Protein: 3g
Frequently Asked Questions:
Can I use a different type of potato?
Yes! While Yukon Gold potatoes offer a naturally creamy texture and buttery flavor, Russet potatoes are also a great option if you prefer a fluffier mash.
Just keep in mind that Russets may require a bit more olive oil or milk to reach the same creaminess.
Is this recipe completely vegan?
Yes, it is! This recipe uses olive oil and plant-based milk, making it 100% vegan and dairy-free. Just be sure to use an unsweetened, unflavored plant milk like almond, oat, or soy for the best flavor.
Can I make this ahead of time?
Absolutely. You can prepare the mashed potatoes a few hours ahead.
Store them covered in the refrigerator and reheat gently on the stove or in the microwave, adding a splash of plant milk or water to loosen them up.
What herbs work best in this recipe?
Fresh parsley and chives are classic choices, but feel free to customize with herbs like rosemary, thyme, dill, or even basil depending on your main dish or personal preference.
Can I make this recipe oil-free?
Yes, with some adjustments. You can omit the olive oil and add extra plant-based milk or even a bit of vegetable broth to maintain creaminess.
However, the flavor and texture may be slightly less rich.
Do I need to peel the potatoes before boiling?
Not necessarily. Peeling is optional — Yukon Gold potatoes have thin skins that blend in nicely when mashed.
Leaving the skins on adds texture and nutrients, but if you prefer a smoother mash, peeling is a good idea.
Why do I boil the garlic with the potatoes instead of sautéing it?
Boiling garlic with the potatoes softens its flavor and lets it blend smoothly into the mash without overpowering the dish.
It also saves time and keeps everything in one pot!
How do I know when the potatoes are ready to mash?
Check with a fork or knife. The potatoes should be completely tender — a fork should slide in easily without resistance.
Undercooked potatoes will result in lumpy mash.
What’s the best way to mash the potatoes?
You can use a potato masher for a rustic texture, or a hand mixer if you prefer a smoother consistency.
Avoid using a blender or food processor, which can make them gluey.
How do I prevent the mashed potatoes from drying out?
Make sure to add enough liquid (plant-based milk or reserved cooking water) while mashing, and cover the pot with a lid or foil if you’re not serving right away.
A splash of warm milk stirred in before serving can also revive them.