Our family loves mashed potatoes, and my kids really crave them; they ask for them almost every day. 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.
I was looking through TikTok and Instagram for recipes when I came across a suggestion from a user called Jourdyn (@jeauxp) for an unusual ingredient: chicken stock. I chose to investigate the possibilities of this surprising addition since I was fascinated by this discovery.
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. Amazingly, the potatoes absorbed a delicate umami flavor from the soup, and the peels added a rustic texture that went well with the flesh.
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