For generations, boiling potatoes in plain water has been the go-to method. It’s quick, it’s simple—but here’s the catch: you’re draining away flavor and settling for lackluster results. If your mashed potatoes, roasted potatoes, or potato salads have ever tasted bland or uninspiring, the problem might start with how you cook them.
The good news? A simple upgrade to your cooking method can infuse potatoes with rich, savory depth from the inside out—long before you add butter, herbs, or seasoning. Say goodbye to bland spuds and hello to irresistibly flavorful potatoes every time.
The Smarter Way to Cook Potatoes
Ingredients:
2 lbs potatoes (Yukon Gold or red potatoes work best)
1½ cups vegetable or chicken broth
1½ cups water (optional, to cover potatoes)
1 tablespoon salt
2 cloves garlic, smashed
1 sprig fresh rosemary or thyme
1 tablespoon olive oil or butter (optional)
Instructions:
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!
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