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### 🔥 **3. Boiling Can Make Potatoes Watery and Gummy**
If you’ve ever ended up with mashed potatoes that were gluey or pasty, boiling in water is often to blame. Overcooked potatoes absorb too much water, which throws off the texture and makes them harder to mash properly.
**Pro tip:** Try **steaming** or **simmering gently in milk or broth** instead of a hard boil in water. This gives you more control and prevents over-saturation.
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### 🧈 **4. The Ultimate Upgrade: Infused Liquid**
Here’s a game-changing technique:
Infuse your simmering liquid (milk, cream, or broth) with aromatics like:
* Crushed garlic
* Thyme or rosemary
* Black peppercorns
* Bay leaves
Strain out the solids before mashing, and you’ve got a deeply flavorful base that transforms your mashed potatoes into the star of the meal—not just a side.
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### ✅ **What to Do Instead**
Here’s your new go-to method for next-level mashed potatoes:
1. Peel and cube your potatoes.
2. Simmer them gently in **whole milk + a splash of heavy cream + butter + salt** (just enough liquid to barely cover).
3. Once fork-tender, mash them right in the liquid.
4. Adjust texture with more warm milk or butter as needed. Season to taste.
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### 🥄 Final Thoughts
If you’ve been boiling your potatoes in plain water, you’re not alone—but it’s time to upgrade. By simmering your potatoes in something that actually *tastes good*, you’re infusing flavor from the inside out and preventing watery, bland, or gluey results.
**The bottom line:** Mashed potatoes deserve better than boring water. Give them the rich, creamy, flavorful base they’ve been waiting for. You’ll never go back.
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