Please, STOP Boiling Potatoes in Water! My Grandma’s Secret to Perfect Mashed Potatoes
If you’re like most people, when it comes to making mashed potatoes, the first step you think of is tossing peeled potatoes into a pot of boiling water. It’s the classic, time-tested way, right? Well, not according to my grandma.
When she heard I was boiling my potatoes in water for mash, she gave me that look — the kind only grandmas have — and shared a secret that changed my mashed potato game forever.
Why Boiling Potatoes in Water Isn’t the Best Method
Boiling potatoes fully submerged in water sounds simple, but it actually leaches out a lot of the potato’s natural flavor and nutrients. The starches break down into the water, leaving your potatoes a little bland and watery — even before you add butter or cream.
It also tends to make your mash more gluey or gummy because the potatoes absorb too much water.
Grandma’s Game-Changer: Steam Your Potatoes Instead
Instead of boiling, steaming potatoes keeps all those wonderful flavors and nutrients locked inside. Here’s how:
Peel and cut your potatoes into chunks.
Place them in a steamer basket over boiling water — don’t let them sit directly in the water.
Cover and steam until tender (about 15-20 minutes, depending on size).
Once soft, mash them with butter, cream, salt, and pepper.
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