Please, STOP boiling potatoes in water! When my grandma heard that I boil potatoes in water to make mashed potatoes, she literally laughed at me

 

🥔 "Please, STOP Boiling Potatoes in Water!"

The Game-Changing Way to Make Mashed Potatoes That Will Blow Your Mind (and Honor Grandma)

When I told my grandmother I boiled potatoes in plain water to make mashed potatoes, she laughed — kindly, but firmly.

"You’re washing away all the flavor!" she said.

And guess what? She was absolutely right.

Boiling potatoes in water is the most common way to prepare them for mashing, but it’s not the most flavorful. When you boil potatoes, especially peeled ones, in water, you leach out starch, nutrients, and flavor — only to pour it all down the drain.

So what’s the alternative?

Let’s walk through the ultimate method to make mashed potatoes that are richer, creamier, more savory, and more nutritious, all without losing any flavor to boiling water.

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💡 The Secret? Simmer Potatoes in MILK and BUTTER!

Yes, you heard that right. Instead of boiling potatoes in plain water, we’re going to slowly simmer them in a bath of milk, butter, garlic, and herbs. This process infuses the potatoes with fat and flavor from the inside out, giving you restaurant-quality mashed potatoes with a velvety texture and a deep, savory taste.

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🛒 Ingredients You’ll Need (Serves 6–8)

Potatoes:

• 3 pounds Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  (Yukon Golds are ideal for this method — they’re naturally creamy, not too starchy, and hold their shape well.)

For the Simmering Liquid:

• 2 cups whole milk (or half-and-half for richer flavor)

• 1 cup heavy cream (optional, but luxurious!)

• 1.5 sticks unsalted butter (about 12 tablespoons), cubed

• 4–6 cloves garlic, peeled and smashed

• 2 sprigs fresh rosemary or thyme (optional, for extra aroma)

• 1.5 teaspoons salt, plus more to taste

• Black pepper, to taste

Optional Mix-Ins:

• 1/2 cup sour cream or crème fraîche

• 1/2 cup grated Parmesan or aged cheddar

• Chopped chives or green onions

• Truffle oil or roasted garlic

• Cream cheese (for extra richness)

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🕒 Prep and Cook Time

• Prep Time: 15 minutes

• Cook Time: 25–30 minutes

• Mash Time: 5 minutes

• Total Time: About 50 minutes

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👩‍🍳 Why This Method Works

Most mashed potato recipes tell you to:

1. Boil the potatoes in water.

2. Drain them.

3. Add milk and butter afterward.

The problem? By boiling the potatoes in plain water, you’re draining away flavor and then reintroducing fat, hoping it reabsorbs.

Instead, by simmering potatoes in milk and butter, you:

• Preserve starch and flavor in the cooking liquid.

• Infuse every potato piece with fat while it cooks.

• Avoid watery or bland mash.

• Create a more unified, creamy texture without over-mashing.

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🔥 Step-by-Step Instructions

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🔹 Step 1: Prep the Potatoes

1. Peel the potatoes and cut them into chunks about 1.5 inches wide. Uniform size helps them cook evenly.

2. Rinse them quickly under cold water, but do NOT soak — we don’t want to wash off the starch.

3. Place them into a heavy-bottomed pot or Dutch oven.

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🔹 Step 2: Add Milk, Butter, and Flavor

1. Pour in the milk and cream over the potatoes.

2. Add the butter cubes, garlic cloves, and herbs.

3. Season with salt and black pepper.

4. The liquid should just barely cover the potatoes — if needed, top off with more milk or a splash of water.

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🔹 Step 3: Simmer Slowly (Not Boil!)

This is key.

• Bring the mixture to a gentle simmer over medium-low heat.

• Stir occasionally to prevent the milk from scorching.

• Keep the heat low enough to simmer, not boil, for about 25–30 minutes.

The potatoes are done when:

• They are fork-tender and easily mashable.

• The milk is rich, slightly thickened, and aromatic.

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🔹 Step 4: Remove Herbs and Mash

1. Remove any rosemary/thyme stems.

2. Use a slotted spoon to transfer the cooked potatoes into a large mixing bowl or keep them in the pot.

3. Reserve the milk-butter mixture — don't toss it!

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🔹 Step 5: Mash to Desired Texture

Choose your texture:

• For chunky mashed potatoes, use a potato masher.

• For creamy potatoes, use a ricer or hand mixer.

• For ultra-smooth potatoes, use a food mill.

As you mash, slowly add back the milk-butter liquid to achieve your preferred consistency.

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🔹 Step 6: Add Final Mix-Ins (Optional)

Now's the time to stir in:

• A spoonful of sour cream for tang.

• A handful of grated cheese for depth.

• A dash of truffle oil for luxury.

• More salt and pepper, if needed.

Taste as you go.

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🔹 Step 7: Serve Warm

Transfer the mashed potatoes to a serving bowl. Top with:

• A few pats of butter (let them melt over the top).

• A sprinkle of chopped chives or parsley.

• A dash of cracked black pepper.

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🧈 Texture Tips: How to Get It Just Right

Texture	How to Achieve It
Fluffy	Use a ricer or masher, don’t overwork the potatoes
Creamy	Add more cream/butter, mash while warm
Ultra-Smooth	Use a food mill and pass through twice
Rustic	Leave some chunks, use skins-on Yukon Golds