Unique Title:
“Why Boiling Potatoes in Water Ruins Your Mash: The Secret to Next-Level Creamy Potatoes”
Introduction
We’ve been taught from day one to boil potatoes in water for mashed potatoes. It’s the standard method passed down for generations. But here’s the truth: boiling potatoes in plain water can actually drain flavor and ruin texture — making your mashed potatoes bland, watery, and gluey.
Want restaurant-quality mashed potatoes that are rich, creamy, and flavorful? It’s time to rethink your method. This article explains why boiling in water is not ideal, and what you should do instead to take your mash from average to extraordinary.
Ingredients (for the better method):
2 pounds of Yukon Gold or Russet potatoes (peeled and cut into chunks)
Creamy potato balls
2 cups low-sodium vegetable or
chicken broth (or milk for ultra-creaminess)
4 tablespoons unsalted butter
1/2 cup
cream, milk, or sour cream
Salt, to taste
Freshly ground black pepper, to taste
Optional: garlic cloves or herbs for infusion
Preparation (The Better Way):
continued on next page
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