The Reason Behind Not Boiling Mashed Potatoes in Water

I was intrigued by her method and decided to try it out for myself because 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. The outcome was spectacular; the peels added a rustic texture and the broth gave the potatoes a subtle umami taste.
I cooked the potatoes skin-on according to Jourdyn’s instructions, mashed them with butter, conserved broth, and black pepper. The outcome was spectacular; the peels added a rustic texture and the broth gave the potatoes a subtle umami taste.