Loss of Flavor :
- Potatoes are starchy vegetables, and when you boil them in water, much of their natural flavor leaches out into the cooking liquid. What’s left is a bland potato that lacks depth and richness.
Excess Water Absorption :
- Potatoes soak up water as they cook, which makes them waterlogged. This leads to soggy, gluey mashed potatoes instead of light and creamy ones.
Nutrient Drain :
- Boiling potatoes causes some of their nutrients (like potassium and vitamin C) to escape into the water, leaving you with less nutritious spuds.
Uneven Cooking :
- Depending on the size of the potato chunks, boiling can result in uneven doneness—some pieces may be overcooked while others are still underdone.
Harder to Achieve Creaminess :
- Waterlogged potatoes require more effort (and butter/cream) to achieve the desired texture, and even then, they may never reach the same level of creaminess as those cooked using a better method.

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