If you’ve been boiling potatoes in plain water for mashed potatoes, you’re missing out on major flavor and texture! Here’s why this common mistake ruins your mash—and the easy fix for the creamiest, most flavorful mashed potatoes ever.
🚫 The Problem with Boiling Potatoes in Water
1. Water Dilutes Flavor
Potatoes absorb water as they cook, washing away their natural starch and taste.
Result: Bland, watery mash that needs excessive butter/cream to taste good.
2. Gluey Texture
Excess water + overcooking = broken-down starch cells, leading to gummy, sticky potatoes (not fluffy!).
3. Nutrient Loss
Water-soluble vitamins (like vitamin C and B) leach into the cooking water, which you pour down the drain.
✅ The RIGHT Way to Cook Potatoes for Mashing
👉 Steam or Simmer in Milk/Stock Instead!
Steaming preserves texture and nutrients.
Simmering in milk, broth, or cream infuses flavor directly into the potatoes.
Best Method: Garlic-Herb Infused Milk Simmer
