Have you ever made mashed potatoes that somehow turned out watery, bland, or oddly sticky? The problem may have started long before you added the butter.

For generations, the classic method has been straightforward: peel the potatoes, cut them into chunks, boil them in water until tender, drain them, and mash them with butter and milk.

There’s nothing wrong with that traditional approach. But if you want mashed potatoes that are especially creamy and flavorful, there’s another technique worth trying.

Instead of cooking the potatoes entirely in plain water, try simmering them in milk, broth, cream, or a combination of flavorful liquids.

The difference can be surprisingly delicious.

Why Plain Water Isn't Always the Best Choice

Potatoes have a relatively mild flavor, so plain water doesn't contribute much during cooking. The potatoes can also absorb some of that water as they soften.

If they take on too much moisture, the finished mash can become loose or watery once you add butter and milk.

Texture is another important consideration.

Potatoes contain starch, and excessive mixing can cause that starch to be released. That's one of the main reasons mashed potatoes sometimes turn out sticky or gluey.

The goal isn't simply to cook the potatoes until they're soft. You also want to manage their moisture, build flavor, and mash them gently enough to preserve their pleasant texture.

Try Cooking the Potatoes in Milk

One flavorful alternative is to simmer the potatoes directly in milk.

As they cook, the potatoes absorb some of the liquid and its flavor. Instead of beginning with potatoes that have absorbed plain water, you're adding richness right from the start.

You can use:

Whole milk
Half-and-half
Heavy cream
Milk and cream
Milk combined with broth

For a particularly luxurious mash, milk and cream make a wonderful combination.

Keep the heat fairly low, however. Dairy can scorch much more easily than water, so gentle simmering and occasional stirring are important.

Broth Is Another Flavorful Option

If you want more savory flavor without making your potatoes extremely rich, broth is an excellent choice.

Chicken broth or vegetable broth can give the potatoes additional depth while they cook. You can also combine broth with milk to create a nice balance between savory flavor and creaminess.

This technique works especially well when you're preparing mashed potatoes for a holiday meal or special dinner because the potatoes become seasoned from the inside out.