Why You Should Stop Boiling Mashed Potatoes in Plain Water

🧈 Pro Tips for Perfect Mashed Potatoes

• Choose Yukon Golds: Naturally buttery and creamy, with less starch than russets.

• Warm your dairy: Cold milk or butter cools the potatoes, causing uneven texture.

• Mash, don’t blend: Use a masher or ricer—blenders overwork starch and make glue.

• Season in layers: Salt the water, then adjust seasoning at the end.

❤️ The Bottom Line

You don’t have to abandon boiling potatoes altogether—but technique matters. Salted water, careful cooking, and thorough drying (or steaming) will transform your mash from mediocre to luxuriously smooth and flavorful.

Next time, give your spuds the respect they deserve. Great mashed potatoes aren’t just a side—they’re the soul of the meal.

Have you tried steaming your potatoes? Did it change your mash game? Share your tips below—and pass this on to any home cook who believes mashed potatoes should always be perfect. 🥔🧈✨