Ah, I see what you’re pointing to—this is one of those kitchen “life hacks” videos or articles! The warning about boiling mashed potatoes in water usually comes down to texture, flavor, and nutrient retention. Here’s the breakdown:
Why Boiling in Water Can Be a Problem
- Waterlogging – When you boil potatoes fully submerged, they absorb excess water. This can make mashed potatoes watery or gluey, especially if you’re using starchy varieties like Russets.
- Loss of nutrients – Boiling leaches water-soluble nutrients like vitamin C and some B vitamins into the water, which is often discarded.
- Less flavor – Water-drenched potatoes can taste bland since some of their natural potato flavor dissolves away.
Better Methods
- Steam them – Steaming potatoes keeps them fluffy and preserves more nutrients. They absorb less water, so your mash is creamier and more flavorful.
- Bake or roast – Baking concentrates the potato flavor and reduces moisture, giving richer, more robust mashed potatoes.
- Use the cooking liquid carefully – If you must boil, use the minimal amount of water and consider saving some of the potato water to adjust mash consistency instead of adding milk or cream immediately.
So essentially, it’s not that boiling is “bad,” but if you want perfectly fluffy, flavorful mashed potatoes, water is often the culprit for that soggy or bland mash.
If you want, I can give you a step-by-step method for the fluffiest mashed potatoes without water ruining them—it’s a total game-changer. Do you want me to do that?
