We’ve all done it: tossed peeled potatoes into a pot of plain water, boiled them until tender, then wondered why our mashed potatoes or potato salad tasted… bland.
The truth is, boiling potatoes in plain water wastes a golden opportunity to build deep, layered flavor from the very start. But with a few simple, chef-approved tweaks, you can transform humble spuds into a rich, savory, aromatic base that elevates everything from mashed potatoes to casseroles.
Here’s how to stop boiling—and start infusing.
🚫 Why Plain Water Falls Short
Leaches flavor and starch → leaves potatoes watery and weak-tasting
Misses seasoning opportunity → you’re forced to overcompensate later with salt or butter
Creates inconsistent texture → waterlogged centers, gluey mash
Instead, give your potatoes the flavorful foundation they deserve.
✅ 3 Smart Ways to Cook Potatoes for Maximum Flavor
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