Potatoes absorb water, diluting their natural taste.
Starch washes away, making them gluey or mushy.
2. Nutrient Drain
Water-soluble vitamins (like vitamin C and B) leak into the cooking water.
You lose up to 50% of potassium!
3. Poor Texture
Boiling can make potatoes soggy or unevenly cooked.
No crispy edges (unlike roasting or steaming).
3 Better Ways to Cook Potatoes (More Flavor, Better Texture!)
1. Steam Them Instead
✅ Retains nutrients (no water leaching).
✅ Firmer, fluffier texture—perfect for mashed potatoes or salads.
How to do it:
Use a steamer basket over simmering water.
Cook 15–20 mins until fork-tender.
2. Roast or Air Fry (For Crispy Perfection)
✅ Caramelized edges = 10x more flavor.
✅ No water = No sogginess.
Try this:
Toss cubed potatoes with oil, salt, and herbs.
Roast at 425°F (220°C) for 25–30 mins (or air fry 15 mins).
3. Cook in Broth or Milk (Ultra-Flavorful!)
✅ Infuses potatoes with richness (no blandness!).
✅ Creamier mashed potatoes without extra butter.
How to do it:
Simmer potatoes in chicken/vegetable broth or milk + garlic.
Drain and mash with the cooking liquid.
Bonus: The Best Way to Boil Potatoes (If You Must!)
If boiling is your only option, do it right:
Use less water (just enough to cover).
Salt the water heavily (like pasta water).
Start in cold water (even cooking).
Save the starchy water (use for soups or bread).