Why You Should NEVER Boil Mashed Potatoes in Water 🥔🔥


 


  1. Peel & cube potatoes (Russets or Yukon Golds).

  2. Cover with milk or broth (instead of water), adding:

    • 2 smashed garlic cloves

    • 1 sprig rosemary or thyme

    • 1 tsp salt

  3. Simmer gently until tender (~15 mins).

  4. Drain (reserve liquid!) and mash with butter + warm milk as needed.

Result: Rich, creamy, flavorful mashed potatoes without needing extra butter or cream!

🔥 Pro Tips for Perfect Mash

✔ Use Yukon Golds – Naturally buttery and creamy.
✔ Warm your dairy – Cold milk/butter makes potatoes gluey.
✔ Don’t overmix – Use a ricer or hand masher (not a blender!).

FAQ

Q: Can I use the starchy potato water for anything?
A: Yes! Save it for soups, bread, or gravy (it’s a great thickener).

Q: What if I already boiled them in water?
A: Drain well, then reheat with butter & cream to revive flavor.

Q: Is this method slower?
A: Nope! Same cook time—just better results.


;