If you consider yourself an aficionado of potatoes, you may think you’ve tried every method in the book, from boiling and mashing to roasting and frying. But Chef John has a trick up his sleeve that’s bound to change the way you look at this humble tuber forever.

It all revolves around one key, unexpected ingredient: pickle juice. Yes, you read that correctly. The briny, flavorful liquid that most of us discard after finishing a jar of pickles is Chef John’s secret weapon for creating the most flavorful potatoes you’ve ever tasted.

Here’s how it works: Boil your potatoes as usual until they’re just fork-tender. Then comes the twist—instead of draining them and adding butter or cream to mash, Chef John suggests reserving some of the boiling water and mixing it with an equal part of pickle juice.

Once your potatoes have been drained, return them to the pot over low heat to dry out any remaining water. Then, crush them slightly before adding your mixture of boiling water and pickle juice. Season with salt, pepper, and herbs as desired, and then mash the potatoes until they reach your preferred consistency.

The result is a tangy yet surprisingly balanced dish that will have dinner guests begging for your secret. The acidity from the pickle juice cuts through the starchiness of the potato, giving each bite a vibrant burst of flavor that complements traditional sides like roast meats or adds some zing to your plate if served alone. Plus, this technique doesn’t just work for mashed potatoes – roasted or smashed varieties can also benefit from a pre-cooking soak in pickle juice for an extra layer of taste.

So next time you’re about to pour that liquid gold down the drain, remember Chef John’s method and treat yourself to a potato experience like no other. Your taste buds will thank you!