The Reason Behind Not Boiling Mashed Potatoes in Water

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. 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.