Mashed potatoes are a classic comfort food that everyone loves. But did you know you don’t have to boil potatoes in water to achieve that smooth, creamy purée? Boiling potatoes in water can sometimes dilute their flavor, and if not done carefully, overcooking or water absorption can lead to watery mashed potatoes. Luckily, there’s an alternative method that preserves their natural taste while making the process simpler and more flavorful.
Let’s explore how to create perfect mashed potato purée without boiling—using steam or baking.
Why Skip Boiling?
- Preserves Flavor: Steaming or baking keeps the potatoes’ natural starches and flavors intact.
- Better Texture: Without water soaking into the potatoes, the purée is creamier and denser.
- Nutrient Retention: Boiling can leach out nutrients like potassium and vitamins. By avoiding water, your mashed potatoes retain more goodness.
Method 1: Steaming Potatoes for Purée
What You Need:
- 2 pounds of starchy potatoes (like Russet or Yukon Gold)
- A steamer basket
- A large pot with a lid
- Milk, cream, or butter (for mashing)
- Salt and pepper (to taste)
