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## Why Boiling Potatoes in Water Ruins Your Mash: The Secret to Next-Level Creamy Potatoes
For generations, boiling potatoes in water has been the go-to method for making mashed potatoes. It’s what most of us were taught and what nearly every recipe calls for. But what if we told you this classic approach is actually holding you back from the creamiest, most flavorful mashed potatoes of your life?
It’s time to challenge the norm: **boiling potatoes in plain water might be ruining your mash** — and there’s a better way.
### The Problem with Water
Boiling potatoes in water may seem harmless, but here’s what actually happens:
* **Flavor Loss:** As potatoes cook, they release starch and absorb water — but they also *leach out flavor*. Water dilutes their natural taste and washes away subtle, earthy notes.
* **Texture Trouble:** Overcooking in water can cause potatoes to become waterlogged. The result? Watery, gluey, or grainy mash instead of the rich, fluffy texture we crave.
* **Nutrient Drain:** Many of the nutrients in potatoes — particularly water-soluble vitamins like vitamin C and B-complex — get lost in the cooking water, never to return.
So if boiling in water isn’t the answer, what is?
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## The Secret: Simmer Potatoes in Dairy or Broth
To take your mashed potatoes to the next level, **ditch the water** and cook them in **milk, cream, or broth**. Here’s why this method works:
### 1. **Flavor Absorption**
Simmering potatoes in broth or a dairy-based mixture infuses every bite with rich flavor. Instead of pulling flavor out, the liquid imparts depth into the potatoes as they soften.
### 2. **Creamier Texture**
Dairy fats help coat the starch molecules released during cooking, keeping them from clumping or becoming gluey. This results in a smooth, luscious texture that water-boiled spuds simply can’t match.
### 3. **Fewer Steps, Better Results**
By cooking potatoes in the same liquid you plan to mash them with, you eliminate the need to drain and re-add moisture. It’s a one-pot process that minimizes loss and maximizes flavor.
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## How to Do It Right
Here’s a simple approach to get you started:
### Ingredients:
* 2 lbs Yukon Gold or Russet potatoes, peeled and cubed
* 2 ½ cups whole milk or a combo of milk and cream
* 4 tablespoons unsalted butter
* 2 cloves garlic (optional, for flavor)
* Salt to taste
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