We’ve all done it: tossed peeled potato chunks into a pot of cold water, brought it to a boil, and cooked until tender. It’s the standard method… but it’s also the reason your mashed potatoes sometimes turn out watery, gluey, or bland—no matter how much butter or cream you add.
Here’s the truth: boiling potatoes in plain water leaches out flavor, nutrients, and starch, leaving you with spuds that absorb too much liquid and break down unevenly. Worse, excess water trapped in the potatoes dilutes your final mash, making it gummy instead of fluffy.
But don’t worry—there’s a simple, chef-approved fix that delivers richer flavor, creamier texture, and zero guesswork.
🚫 The Problem with Plain Water
Flavor Loss: Potatoes soak up the water they’re cooked in. Plain water = bland potatoes.
Starch Washout: Rinsing or boiling in excess water strips surface starch, which actually helps create a tender (not gluey) mash.
Waterlogged Spuds: Overcooked or waterlogged potatoes release moisture when mashed, causing a soupy, gluey texture.
Missed Seasoning Opportunity: You’re wasting the chance to infuse flavor from the start.
✅ The Better Way: Cook Potatoes in Salted Water—Then Dry Them Out
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