And the Better Method That Makes Them Creamier, Fluffier, and More Flavorful
Mashed potatoes are one of the most loved comfort foods in the world—rich, buttery, and endlessly comforting. But despite how common they are, many people unknowingly ruin them before the mashing even begins.
The mistake? Boiling potatoes in water.
It sounds harmless, even traditional—but boiling can quietly strip mashed potatoes of their best qualities. If you’ve ever ended up with mash that tastes bland, watery, or heavy instead of light and fluffy, this is likely why.
Let’s break down what’s really happening—and reveal the simple method professional cooks prefer for perfect mashed potatoes every time.
Why Boiling Mashed Potatoes Is a Problem
Boiling potatoes may seem convenient, but it comes with several hidden downsides:
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Waterlogged texture: Potatoes absorb water as they cook, which leads to dense, soggy mashed potatoes.
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Diluted flavor: Natural potato flavor leaches into the cooking water instead of staying in the potato.
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Nutrient loss: Vitamins and minerals are released into the boiling water and discarded.
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Gummy results: Excess moisture can activate starches too aggressively, making the mash gluey when overmixed.
The result? Mashed potatoes that need extra butter and cream just to taste acceptable.
The Better Method: Steaming, Not Boiling
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