potatoes that may contain more moisture than you actually want. Add butter and milk afterward, and it’s possible to end up with mashed potatoes that are loose rather than luxuriously creamy.
There is also another concern: overworking cooked potatoes.
Potatoes contain starch, and vigorous mixing can release too much of it. That’s one reason mashed potatoes can sometimes turn sticky or gluey.
So the goal isn’t simply to make potatoes soft.
You want to cook them gently, control their moisture, and add richness without destroying their texture.
The Alternative: Cook Potatoes in Milk
One popular alternative is to simmer peeled, chopped potatoes directly in milk.
As the potatoes cook, they absorb some of the liquid and its flavor. Instead of starting with potatoes that have been saturated with plain water, you’re building flavor from the beginning.
You can use:
Whole milk
Half-and-half
Heavy cream
Milk combined with broth
A mixture
