Best Mashed Potatoes

The secret behind delicious mashed potatoes? Cook the potatoes in our Chicken Stock instead of water!


  • 5 medium-large potatoes, peeled and cut into quarters
  • 1 cup (250 ml) water
  • 2 t (10 ml) Ina Paarman’s Chicken Stock Powder
  • ½ cup (125 ml) full cream milk (or use half milk and half cream)
  • 1 T (15 ml) butter or olive oil
  • Ina Paarman’s Potato Spice

Place the potatoes, water and Stock Powder into a saucepan and cook, with the lid on, for 12-15 minutes until potatoes are fork tender. Spoon the potatoes into a mixing bowl (reserve the stock) and mash finely with a potato masher (I prefer to use a potato ricer)

Add the milk, ½ cup of reserved stock and butter or olive oil to the mashed potatoes. Beat with a wooden spoon until well mixed. Add a little more stock if needed. Season to taste with Potato Spice.


Add ¼ cup (60 ml) of chopped parsley and/or 2-3 cloves of crushed garlic and a dash of freshly grated nutmeg.

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