Fluffy, flavorful, and never waterlogged — the secret to perfect mashed potatoes is skipping the boil.
Why Not Boil?
Boiling potatoes can:
Make them waterlogged and dense.
Wash away flavor and nutrients.
Release excess starch into the water, changing texture.
Why Steam Instead?
Steaming:
Retains natural moisture.
Preserves flavor and nutrients.
Creates a lighter, fluffier mash.
Ingredients
2–3 lbs Russet or Yukon Gold potatoes
1–2 tsp salt (plus more to taste)
4–6 tbsp butter
½–¾ cup heavy cream or milk (warm)
Black pepper, to taste
Optional: roasted garlic, chives, parsley
Instructions
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