While she prefers to leave the skin on for added texture, peeling them is also an option. After halving the potatoes, she places them in a pot with a cup of water, a pinch of sea salt, and enough stock — chicken, beef, or vegetable — to cover them

The secret, according to Parks, is that boiling potatoes in stock locks in flavor and creates a creamier texture. “They’ll be delicious,” she promises in her video, which has garnered thousands of likes and shares since it was posted.

Putting the hack to the test
Curious to see if stock-boiled potatoes really lived up to the hype, food enthusiasts conducted side-by-side tests, boiling one batch of potatoes in chicken stock and another in plain water. The results were striking.

Not only did the stock-boiled potatoes have a richer, more robust flavor, but their texture was noticeably creamier compared to the grainier water-boiled batch. Without any extra seasoning, the stock-boiled potatoes stood out as a flavorful, cohesive side dish that could easily complement a variety of main courses.

Creative twists on a classic
The hack has also inspired home cooks to experiment with their mashed potatoes in new ways. Adding sour cream and chives, a splash of heavy cream, or even a pinch of nutmeg can elevate the dish even further. And for those who love rustic mashed potatoes, keeping the skins on adds a satisfying texture and visual appeal.

Parks credits her grandmother for teaching her this tip, and it’s easy to see why it’s been passed down. The stock-boiling method doesn’t just enhance the flavor — it redefines mashed potatoes as a dish worthy of the spotlight on any dinner table.

Ready to try it yourself?
If you’re looking to take your mashed potatoes to the next level, consider swapping water for stock the next time you prepare them.

Whether it’s chicken, beef, or vegetable stock, this simple substitution could transform your potatoes into a show-stopping dish that your family and friends will rave about.

Why settle for bland when you can have bold, flavorful mashed potatoes?