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### How to Do It
1. **Choose the right potatoes:** Yukon Golds or red potatoes work beautifully for boiling — creamy and flavorful.
2. **Add aromatics to the water:** Use **chicken or vegetable broth** as your base. Then toss in aromatics like:
* Crushed garlic cloves
* Fresh herbs (rosemary, thyme, or parsley stems)
* A generous pinch of **kosher salt**
* A splash of **olive oil or butter** for richness
* Optional: bay leaves, sliced onions, or peppercorns
3. **Simmer, don’t boil hard:** Bring to a gentle simmer so the potatoes absorb the flavor slowly and evenly.
4. **Cook until fork-tender:** Drain and use as desired — they’ll already be so flavorful, you might just eat them as-is!
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### Flavor Ideas to Try
* **For mashed potatoes:** Boil in chicken broth with garlic, a bay leaf, and a knob of butter.
* **For potato salad:** Simmer in veggie broth with dill stems and mustard seeds.
* **For roasting later:** Pre-boil in salted broth with a touch of vinegar — this helps the insides stay creamy while the outsides crisp up!
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### The Bottom Line
**Potatoes are a blank canvas — and boiling them in water alone is a missed opportunity.**
By switching to **broth and aromatics**, you’ll instantly upgrade any potato dish with zero extra effort. Once you try it, you’ll never go back to plain water again.
So next time you reach for those spuds, remember: flavor starts in the pot.
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Want to pair this technique with a specific recipe — like garlic mashed potatoes or herb-roasted baby reds? I’d be happy to build that out too!
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