Mashed potatoes will be packed with flavour if you ditch water for 1 cupboard staple

There are few things better than mashed potatoes. We all have our own tricks to whipping up the tasty and filling dish, but one culinary expert has revealed their own special tip.

Chris Joe of CJ Eats Recipes suggests boiling potatoes in chicken stock rather than plain water to amp up the flavour. He said: "This is my secret ingredient for the best mashed potatoes — rather than cooking the potatoes in water, I like to boil them in chicken broth for extra flavour.

"Once you try this method, you will never go back!"

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The technique of simmering your spuds in chicken stock infuses them with a medley of herbs and seasoning, ensuring each mouthful is bursting with taste, even before you've added a knob of butter or splash of milk.

So whether you're serving up a luxurious roast dinner, a heartwarming shepherd's pie, or a traditional bangers and mash, this savvy tip will make sure your meal is not just filling but utterly scrumptious.

Chris continued: "I noticed a more layered depth of flavour in the final dish. I even tested it with my friends and family, and they all agreed that they preferred the potatoes that were cooked in broth."

How to make better mashed potatoes Ingredients

• 1.4kg of potatoes (preferably Yukon golden or another waxy type)
• 1.9 litres of chicken stock or broth
• 115g of unsalted butter
• Five garlic cloves (grated)
• One tablespoon of thyme
• One tablespoon of rosemary
• One tablespoon of chives
• 50g of Parmesan cheese
• 120ml of single cream
• 120ml of whole milk
• Salt and pepper

Method

Peel your spuds and chop them into even five-centimetre chunks. A straightforward method is to first slice them lengthwise, then cut them three times widthwise for six pieces per potato.

Put the chunks into a large saucepan and cover with chicken stock. You can add a few stock cubes to water, purchase ready-made chicken broth, or even prepare it yourself.

Put on a high heat and then boil the potatoes for 20 minutes until they are fork tender.

In the meantime, melt butter in a small frying pan, then add the grated garlic, thyme, rosemary, then season with salt and pepper. Allow the butter to cook for roughly five minutes to let the herbs infuse with it.

Once the potatoes are done, drain them and then mash them up. Place back in a pot on a low heat, then add your herb butter, cream, whole milk and parmesan cheese.

Stir until you have mashed potatoes, then top with the chives, and your scrumptious mash is ready to serve.