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### Why You Shouldn’t Boil Mashed Potatoes
When making mashed potatoes, the goal is to achieve a creamy, smooth texture, and to preserve the natural flavor of the potatoes. Boiling potatoes directly in water might seem like the most straightforward method, but there’s a reason many chefs and home cooks avoid it. Here’s why boiling potatoes can sometimes lead to less-than-perfect mashed potatoes:
1. **Excess Water Absorption**: Potatoes are porous and will absorb water during the boiling process. This can lead to a watery texture, making your mashed potatoes harder to achieve a creamy consistency. Extra moisture can also dilute the natural potato flavor.
2. **Starchy, Gluey Potatoes**: When boiled potatoes are overcooked or handled too roughly, they release more starch, which can make the mashed potatoes gummy or gluey. This is especially true for certain types of potatoes, such as Russets.
3. **Inconsistent Cooking**: Potatoes vary in size, and boiling them whole or in large chunks may result in uneven cooking. Some pieces may cook faster than others, leading to a mismatch of textures within the final dish.
The Best Method to Make Mashed Potatoes
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