The Best Way to Make Mashed Potato Purée Without Boiling
Few comfort foods are as satisfying as a bowl of perfectly smooth, creamy mashed potatoes. But did you know there’s no need to boil your potatoes in water to achieve that luscious texture? In fact, boiling can sometimes dilute the potatoes’ natural flavor, and if you’re not careful, overcooking them can lead to watery, mushy results.
Luckily, there’s a better way. Steaming or baking your potatoes preserves their taste, improves the texture of your purée, and makes the whole process surprisingly simple. Let’s explore how to make the ultimate mashed potato purée — without a pot of boiling water in sight.
Why Skip Boiling?
Better Flavor: Steaming or baking helps potatoes keep their natural taste and starchy sweetness.
Creamier Texture: With no excess water soaking in, your purée comes out thicker and silkier.
More Nutrients: Boiling leaches away nutrients like potassium and vitamins. Dry cooking methods help keep more goodness in your potatoes.
Method 1: Steamed Potato Purée
Ingredients
2 pounds starchy potatoes (Yukon Gold or Russet work beautifully)
Steamer basket
Large pot with a lid
Warm milk, cream, or melted butter (for mashing)
Salt and pepper, to taste
How to Make It
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