Drain lightly, keeping a few tablespoons of the cooking liquid for mashing or blending later.
For mashed potatoes, mash with a splash of the reserved broth, butter, or cream. For roasted potatoes, drain fully and transfer to a baking tray for crisping.
Serving and Storage Tips
Serve warm, with a drizzle of olive oil or a pat of butter for extra richness.
Great for mashed potatoes, potato salads, or pre-roasting.
Store cooked potatoes in an airtight container in the fridge for up to 4 days.
Reheat in a skillet with a little butter or in the microwave with a splash of broth to keep them moist.
Variants
Creamy garlic mashed: Mash potatoes with roasted garlic and cream for a luxurious side dish.
Herb-infused boil: Swap rosemary for dill or bay leaves depending on the meal.
Spicy twist: Add chili flakes or a pinch of cayenne while boiling.
Lemon zest finish: Grate lemon zest over finished potatoes for brightness.
FAQ
Q: Why is boiling in water a bad idea?
A: Plain water pulls out the natural starch and flavor from potatoes without adding any back in. Broth and seasonings infuse flavor directly into the potato, making them tastier even before dressing.
