Why I salt my mashed potatoes, not my boil water (and other mash myths debunked)

Ingredients

• 1000 g Yukon Gold Potatoes (peeled and cut into 2‑inch chunks)
• 113 g Unsalted Butter (cut into cubes, softened at room temperature)
• 120 ml Whole Milk (optional – can replace with reserved potato cooking water)
• 1.5 tsp Kosher Salt (adjust to taste after mashing)
• 250 ml Cold Water (reserved potato cooking water for flavor)

Instructions

1. Prep Potatoes

   Peel the Yukon Gold potatoes and cut them into uniform 2‑inch chunks so they cook evenly.

   Time: PT5M

2. Cold‑Water Start

   Place the potato chunks in a large saucepot and cover with cold water by about 1 inch. Do NOT add salt at this stage.

   Time: PT2M

3. Boil Potatoes

   Bring the water to a rolling boil over high heat, then reduce to a gentle boil and cook until the potatoes are fork‑tender, about 15‑20 minutes.

   Time: PT20M

   Temperature: 100°C

4. Reserve Cooking Liquid

   Just before draining, ladle out 1/4 cup (≈60 ml) of the hot cooking water and set aside; this will be used later for flavor.

   Time: PT2M

5. Drain Potatoes

   Drain the potatoes in a colander, shaking gently to remove excess water but leaving them slightly moist.

   Time: PT2M

6. Mash and Enrich

   Return the potatoes to the pot or a warm bowl. Add the cubed butter, the reserved cooking water (or milk), and a pinch of salt. Mash until smooth and creamy, about 2‑3 minutes.

   Time: PT5M

7. Season to Taste

   Taste the mash and add more salt or a splash of milk/cooking water if needed. Mix briefly to incorporate.

   Time: PT1M

8. Serve

   Transfer the mashed potatoes to a serving dish, optionally top with a pat of butter and a sprinkle of fresh herbs. Serve hot.

   Time: PT1M

   Temperature: hot

Nutrition Facts

Calories

410

Protein

12 g

Carbohydrates

44 g

Fat

21 g

Fiber

5.5 g