The Secret Revealed: Why Boiling Potatoes Ruins Mashed Potatoes
Boiling potatoes makes them absorb extra water, diluting their natural starches. The result? A thin, soggy mash—and a higher chance of overmixing, which leads to gluey potatoes.
2. Lost Flavor
Boiling leaches out natural sugars and nutrients. You’re left with a bland base that needs extra butter, cream, or seasoning just to taste decent.
3. Uneven Cooking
Potatoes don’t always cook evenly in boiling water. Some chunks turn mushy while others stay firm, making it tricky to get a smooth, consistent mash.
The Better Way: Steam or Bake
Skip the boiling water. Try one of these methods instead:
Method 1: Steaming for Creamy Perfection
