If you’ve been boiling your potatoes in plain water before mashing them, you’re doing it wrong—at least, according to my grandma! 
When she found out I was using plain water to cook my potatoes, she couldn’t stop laughing.
“Why would you throw away all that flavor?” she asked. And you know what? She was right! She then revealed her secret ingredient that takes mashed potatoes from good to absolutely heavenly: BOILING THEM IN MILK & BUTTER!
Yes, you heard that right! Instead of boiling potatoes in water (which drains away much of their flavor), you should cook them directly in a mixture of milk and butter. This way, the potatoes absorb all that creamy richness, leading to the most velvety, buttery mashed potatoes you’ll ever taste.
Let me walk you through Grandma’s foolproof mashed potato recipe that will change the way you cook forever! 
Ingredients You’ll Need:
2 lbs Yukon Gold potatoes (or Russet for a fluffier texture)
2 ½ cups whole milk
1 cup heavy cream
1 stick (½ cup) unsalted butter
3 cloves garlic, minced (optional, but adds incredible flavor)
1 ½ teaspoons salt (or to taste)
½ teaspoon black pepper
½ teaspoon ground nutmeg (Grandma’s extra touch!)
Fresh chopped chives or parsley (for garnish)
Step-by-Step Method to the Creamiest Mashed Potatoes
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