The preparation itself is straightforward and easy to follow. After washing the potatoes, Parks lightly coats them with oil and cuts them into even pieces to ensure consistent cooking. Some cooks choose to leave the skins on for texture, while others prefer them peeled for a smoother result. The potatoes are placed in a pot with a small amount of water, a pinch of salt, and enough stock to cover them fully. As they cook, the potatoes absorb flavor directly, reducing the need for heavy seasoning later. Once tender, they are mashed with butter or cream as usual, resulting in a noticeably richer taste and smoother consistency.
Home cooks who have tried this method report that the difference is clear even before adding extra ingredients. Potatoes boiled in stock tend to mash more evenly and carry a natural savory flavor that complements many meals. The approach also opens the door to creative variations, such as adding herbs, dairy, or gentle spices to suit personal taste. While the technique may feel new to some, it reflects a simple principle of cooking: small choices can lead to big improvements. By changing just one step, mashed potatoes move from familiar to memorable, proving that even the most traditional dishes still have room to shine.