A: You can, but salt the water well and consider adding flavor with butter, garlic, or herbs during the mashing process.
Q4: What causes gluey mashed potatoes?
A: Overworking the potatoes, especially with an electric mixer or food processor. Mash gently and only until smooth.
Q5: Can I make this ahead of time?
A: Yes, but reheat slowly and stir in a bit of milk or cream to restore creaminess.
Conclusion
Boiling potatoes in plain water might be tradition — but it’s not the tastiest choice. If you want creamy, rich, and flavorful mashed potatoes that impress every time, cook them in broth or milk instead. Small change, huge results.
