Whether you like your mashed potatoes lightly mashed but somewhat chunky or smooth and creamy with no lumps whatsoever, chicken broth in place of milk or cream makes them especially flavorful. High-starch, low-moisture potatoes are best for mashing because their cells separate easily, allowing them to soak up more flavorful liquid. Choose russets, white potatoes or Yukon golds. For the best flavor, cook the potatoes whole with their skins on and peel them after they’re cooked.
What to Expect
Mashed potatoes made with chicken broth have a less creamy consistency than those made with the traditional milk or cream, because the broth has very little fat. Depending on the type of stock or broth you use, the potatoes will have a very slight hint of the savory chicken flavor that you may not even notice. If you use a strongly flavored broth, the potatoes will have a stronger flavor after they’re mashed.
Store-bought or Homemade
Use packaged or homemade chicken broth for mashed potatoes. Sample brands of store-bought broth to find the kind that you like. To make chicken stock, gently simmer chicken bones for about an hour with vegetables and enough water to cover all of the ingredients. Strain the liquid through a colander, set the bowl in the refrigerator and spoon out the layer of fat that forms after a few hours. Use the broth within two days or freeze it for as long as three months.
Plan to use about 1 cup of chicken broth for each 2 1/2 pounds of potatoes. Warm the broth in a microwave or on the stovetop, then add it in 1/4-cup increments to thoroughly cooked potatoes, either peeled or unpeeled. Mash them with a vegetable masher between each addition of broth. You may end up using less chicken broth than you would milk or cream, because you don’t want the potatoes to become watery. Season with butter, salt and pepper to taste after mashing.
Variations and Additions
Any variation to a traditional mashed potato recipe works for mashed potatoes with chicken broth. For example, use half the amount of chicken broth and add buttermilk, sour cream or plain yogurt. Or incorporate flavorful ingredients such as roasted garlic, crumbled bacon, or chopped fresh parsley, cilantro or dill. For extra tangy mashed potatoes, add 1 tablespoon of chipotle chilies in adobo sauce for each 2 pounds of potatoes, or about 1 cup of blue cheese.
References and ResourcesFine Cooking: Picking the Perfect Potato to Mash, Bake, or Boil
Iowa State University Extension and Outreach: Chicken and Broth
My Recipes: Mashed Potatoes With Roasted Garlic Butter
Sunset: The Best Mashed Potatoes