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“The Reason Why You Should Not Boil Mashed Potatoes in Water”
When it comes to making mashed potatoes, there’s an ongoing debate about the best way to cook them. For many home cooks, the instinct is to throw peeled potatoes into a pot of boiling water and wait for them to soften before mashing. But what if I told you that this common method may not be the best choice for achieving the creamiest, most flavorful mashed potatoes? Let’s dive into the reason why boiling mashed potatoes in water might not be the ideal technique and what you can do instead to elevate your dish.
Why Boiling Potatoes in Water Might Not Be Ideal
The idea of boiling potatoes in water seems like the simplest method, but it has some hidden drawbacks that affect both the texture and flavor of your mashed potatoes. Here’s why you might want to reconsider:
1. Waterlogged Potatoes
When you boil potatoes in water, they absorb a lot of moisture. Potatoes, being naturally porous, soak up water as they cook, which can lead to a watery texture once mashed. The excess moisture can make your mashed potatoes thin, even if you add butter, cream, or milk. The result? A soupy mashed potato that lacks the rich, creamy texture that makes them so irresistible.
2. Loss of Flavor
Boiling potatoes in water can also cause a loss of flavor. The potato’s natural starches and flavors dissolve into the water, leaving them slightly bland. While adding seasonings and butter can mask this to some extent, it’s hard to completely restore the rich flavor that you’d get by cooking potatoes in a more flavorful method.
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