If you’ve ever made mashed potatoes by boiling them in water, you’re not alone. It’s the method that most of us grew up with, and it’s the one we see advertised on cooking shows, on food blogs, and in cookbooks. But when I mentioned this to my grandma—who’s a seasoned cook and has mastered every culinary tradition known to humankind—she literally laughed at me. “Boiling potatoes in water? That’s the worst thing you can do!” she exclaimed, shaking her head in disbelief.
Confused, I was eager to understand why. After all, water is the go-to medium for cooking potatoes. But, as it turns out, my grandma was onto something. The way you cook your potatoes for mashed potatoes matters more than you’d think—and boiling them in water might just be sabotaging the creamy, fluffy mashed potatoes you crave.
The Problem with Boiling Potatoes in Water
So, what’s so wrong with boiling potatoes in water? Well, when you boil potatoes in water, they absorb a significant amount of liquid. As the potatoes cook, water seeps into the potato’s porous flesh, diluting the starches. The starches are what give mashed potatoes their creamy texture, but when too much water is absorbed, you’re left with a mushy, watery mess rather than the smooth, velvety mashed potatoes we all love.
Additionally, over-boiling can cause the potatoes to break apart, leaving you with an uneven consistency. If you’ve ever tried mashing potatoes and felt like they just wouldn’t come together, it’s probably because they’ve soaked up too much water.
Grandma’s Secret: Steam, Don’t Boil!
When my grandma shared her secret, I was skeptical at first. But after giving it a try, I realized she was absolutely right. Instead of boiling potatoes in water, she recommended steaming them. This method ensures that the potatoes cook through without absorbing excess moisture, which helps preserve their natural starch. The result? Super creamy, lump-free mashed potatoes every time.
Why Steaming Works Better
Here’s the magic of steaming: as the potatoes cook, they remain dry on the outside, allowing the starch to cook evenly. This prevents the potatoes from becoming soggy, and it also prevents the starchy exterior from leaching into the water, leaving you with the perfect texture when mashed.
In fact, steaming allows the potatoes to retain more of their flavor and nutrients, as they’re not sitting in a pot of boiling water, leaching away all the goodness. It’s a win-win!
How to Steam Potatoes for Mashed Potatoes
Steaming potatoes for mashed potatoes is easy, and you don’t need any fancy equipment. Here’s a simple method:
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