Introduction
We’ve been taught from day one to boil potatoes in water for mashed potatoes. It’s the standard method passed down for generations. But here’s the truth: boiling potatoes in plain water can actually drain flavor and ruin texture — making your mashed potatoes bland, watery, and gluey.
Want restaurant-quality mashed potatoes that are rich, creamy, and flavorful? It’s time to rethink your method. This article explains why boiling in water is not ideal, and what you should do instead to take your mash from average to extraordinary.
Ingredients (for the better method):
2 pounds of Yukon Gold or Russet potatoes (peeled and cut into chunks)
2 cups low-sodium vegetable or chicken broth (or milk for ultra-creaminess)
4 tablespoons unsalted butter
1/2 cup cream, milk, or sour cream
Salt, to taste
Freshly ground black pepper, to taste
Optional: garlic cloves or herbs for infusion
Preparation (The Better Way):
continued on next page
Put Black Pepper Under the Bed: You Won’t Believe What Will Happen
Slow Cooker Polish Sausage, Sauerkraut, and Potatoes Recipe
How To Make Walking Taco Bake
3 Simple Steps for Cleaning Your Dishwasher
Lady Gaga Was $3 Million In Debt And Bankrupt After Monster Ball Tour
Poppy Seed Roll with Honey and Chocolate Drizzle
Unveiling The Beauty Of Traditional Woodworking!
9 Indoor Plants That Clean the Air and Are Nearly Indestructible.
Chocolate Banana Oatmeal Dessert