Why You Should Rethink Boiling Potatoes in Water
When you boil potatoes in water, they absorb excess moisture, which can make them watery and dull. This also leaches out some of the natural starches that give mashed potatoes their creamy consistency. Additionally, boiling in plain water doesn’t add any extra flavor, meaning you might have to compensate with more butter, salt, or cream later on.
Instead, steaming or simmering in milk and butter allows the potatoes to retain their natural starch while absorbing rich flavors. This results in a silkier, more flavorful mash.
The Best Way to Make Creamy Mashed Potatoes (Without Water-Logging Them)
Ingredients:
• 2 lbs (900g) starchy potatoes (Russet or Yukon Gold)
• 1 cup whole milk (or heavy cream for extra richness)
• ½ cup unsalted butter (room temperature)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper (optional)
• 1-2 cloves garlic (optional, for extra flavor)
Step-by-Step Instructions
Step 1: Choose the Right Potatoes
For creamy mashed potatoes, starchy varieties like Russet or Yukon Gold are ideal. They break down easily and absorb liquids well. Avoid waxy potatoes (like red potatoes), as they can become gluey when mashed.
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