Reason Why You Should Not Boil Mashed Potatoes in Water

3. Inconsistent Cooking

When you boil potatoes in water, it’s harder to ensure even cooking. Different potato varieties cook at slightly different rates, and because they’re sitting in water, it’s easy for some pieces to become too soft while others stay firm. This can affect the texture and lead to unevenly mashed potatoes.

The Best Way to Cook Potatoes for Mashed Potatoes

Now that we know why boiling potatoes in water isn’t the best method, let’s explore the best alternative: steaming or cooking potatoes in broth. Here’s why these methods work better:

1. Steaming Potatoes

Steaming potatoes instead of boiling them in water is a game changer. When you steam potatoes, they don’t absorb excess water, so they maintain their natural starches and flavors. The result is fluffier, drier potatoes that are easier to mash into a creamy, smooth consistency. Steaming also helps the potatoes cook more evenly, ensuring that every piece reaches the perfect softness.

To steam potatoes:

• Cut the potatoes into evenly sized chunks.
• Place them in a steamer basket over simmering water and steam for about 15-20 minutes, or until a fork easily slides into them.
• Once steamed, mash them with your favorite add-ins like butter, cream, or milk for a smooth and flavorful mash.

2. Cooking Potatoes in Broth

Another excellent method is to cook your potatoes in chicken or vegetable broth instead of plain water. Broth infuses the potatoes with extra flavor and seasoning, which enhances the overall taste of your mashed potatoes. The potatoes absorb the broth, making them more flavorful and rich.

To cook potatoes in broth:

• Peel and chop the potatoes into chunks.
• In a large pot, cover the potatoes with broth (use low-sodium if you prefer a less salty mash).
• Bring the broth to a simmer and cook until the potatoes are tender, about 15-20 minutes.
• Mash the potatoes with the flavorful broth and add in your butter or cream for the perfect creamy texture.

3. Roasting Potatoes

If you’re looking to add a unique twist to your mashed potatoes, try roasting them before mashing. Roasting brings out the natural sweetness of potatoes and results in a rich, caramelized flavor that can add depth to your mashed potatoes. Simply roast whole potatoes (with the skin on) in the oven at 400°F (200°C) for about 45 minutes to an hour until they’re tender. Afterward, scoop out the flesh and mash it with your preferred ingredients.

Key Tips for Perfect Mashed Potatoes

Regardless of the method you choose, there are some key tips to keep in mind to ensure your mashed potatoes turn out perfectly every time:

1. Use the Right Potato: Starchy potatoes, like Russets or Yukon Golds, are ideal for mashed potatoes because they break down easily and create a fluffy texture.
2. Don’t Overwork the Potatoes: Over-mashing can result in sticky mashed potatoes. Use a potato masher, food mill, or potato ricer to get the smoothest mash without overworking the potatoes.
3. Warm Your Add-ins: If you’re adding butter, cream, or milk, make sure they’re warm when you mix them in. Cold ingredients can cause the mashed potatoes to firm up and become less creamy.
4. Season Well: Don’t forget to season your mashed potatoes with salt, pepper, and any other flavors you love. A dash of garlic powder, fresh herbs, or parmesan cheese can make all the difference.

Conclusion

While boiling potatoes in water is the method many people use out of habit, it’s not necessarily the best way to get the creamy, flavorful mashed potatoes we all crave. Instead, opt for steaming or cooking potatoes in broth to keep their flavor intact, avoid the soggy texture, and ensure even cooking. With just a few simple adjustments, you’ll be able to create mashed potatoes that are richer, creamier, and full of flavor—every single time. Happy mashing!