“Why Boiling Potatoes in Plain Water Is a Mistake — And What to Do Instead for Flavor-Packed Results”

Prep the potatoes: Wash and peel (or leave skins on for extra texture). Cut into evenly sized chunks for consistent cooking.

Boost the liquid: Instead of plain water, use a 50/50 mix of broth and water. Add salt, garlic, and herbs for extra flavor.

Simmer to perfection: Bring to a gentle boil, then reduce to a simmer. Cook until fork-tender (12–15 minutes).

Save the liquid: Drain lightly, reserving a few tablespoons of the flavorful broth for mashing or blending.

Finish like a pro:

For creamy mashed potatoes, mix in butter, cream, or a splash of the reserved broth.

For crispy roasted potatoes, drain fully and transfer to a baking sheet for golden perfection.

Why It Works:

Broth infuses flavor deep into the potatoes, making every bite tastier.

Herbs and garlic add aromatic depth without extra effort.

Reserved cooking liquid keeps mashed potatoes rich and moist.

Ditch the bland water method—your potatoes (and taste buds) will thank you! 🥔✨