Why Boiling Potatoes in Water is a Bad Idea
Loss of Flavor
Boiling causes potatoes to lose much of their natural flavor into the water, leaving you with bland, flavorless mashed potatoes.Excess Water Absorption
Potatoes absorb water during boiling, making them soggy. This results in gluey, heavy mashed potatoes instead of the desired light and fluffy texture.Nutrient Drain
Important nutrients like potassium and vitamin C leach out into the boiling water, reducing the nutritional value of your dish.Uneven Cooking
Boiling can cause inconsistent results, with some potato pieces overcooked and others undercooked, especially if the chunks vary in size.Harder to Achieve Creaminess
Waterlogged potatoes are difficult to mash smoothly, often requiring extra butter or cream, and may still not reach an ideal creamy consistency.
The Better Way to Cook Potatoes for Mashing
