We’ve all done it: boiled potatoes in water to make mashed potatoes. It’s one of the most common kitchen techniques, passed down through generations. But what if I told you that there’s a better way—one that could change your mashed potato game forever? When my grandma heard that I was boiling potatoes in water, she couldn’t help but laugh. Then she shared her secret: don’t boil potatoes in water—boil them in milk!
Yes, you read that right. Boiling potatoes in milk instead of water makes for richer, creamier, and more flavorful mashed potatoes. Here’s everything you need to know about this game-changing technique, and how to make the best mashed potatoes you’ve ever tasted.
Why You Shouldn’t Boil Potatoes in Water
Boiling potatoes in water is a standard method for making mashed potatoes, but it has some downsides. When you boil potatoes in water:
- Flavor Loss: Potatoes absorb water as they boil, which dilutes their flavor. This means you end up with bland mashed potatoes that rely heavily on butter and salt to taste good.
- Nutrient Loss: Boiling potatoes in water can cause many of their nutrients—especially vitamins C and B6—to leach out into the water, which is then drained away.
- Texture Issues: If you over-boil potatoes, they can become waterlogged, resulting in a mushy, gummy texture when mashed.
By switching to milk, you avoid these issues and add richness and flavor right from the start.
Why Milk is the Secret Ingredient
Using milk instead of water is a total game-changer for a few key reasons:
1. Enhanced Flavor:
Milk adds a subtle creaminess to the potatoes as they cook. This means that every bite of your mashed potatoes is infused with a rich, dairy flavor, even before adding butter or cream. It also helps lock in the natural flavors of the potato, making them taste more robust.
2. Creamier Texture:
Boiling potatoes in milk helps soften them evenly, and when mashed, the result is velvety-smooth, creamy potatoes. The milk penetrates the potatoes, making them rich without the need to add a lot of extra fat later.
3. Better Nutrient Retention:
When potatoes are boiled in milk, the vitamins and nutrients that would typically be lost in water stay in the milk. And because the milk is mashed into the potatoes, you’re not losing out on those vital nutrients.
4. Less Starch Breakdown:
Boiling in milk helps prevent the potatoes from breaking down too much during cooking. This results in mashed potatoes that are fluffy and light, not sticky or gluey.
Grandma’s Perfect Mashed Potatoes Recipe
Ready to give this technique a try? Here’s how to make the best mashed potatoes ever using milk instead of water:
TO CONTINUE READING THE ARTICLE PLEASE SEE PAGE 2
