1. Steam them instead
✅ Retains nutrients (no water leaching).
✅ Firmer, fluffier texture — perfect for mashed potatoes or salads.
How to do it:
Use a steamer basket over the simmering water.
Bake for 15 to 20 minutes until the pieces are fork-tender.
2. Air roast or air fry (for crispy perfection)
✅ Caramelized edges = 10x more flavor.
✅ Without water = No soaking.
Try this:
Toss the diced potatoes with the oil, salt, and herbs.
Roast at 425°F (220°C) for 25 to 30 minutes (or air fry for 15 minutes).
3. Cook in broth or milk (ultra tasty!)
✅ Give potatoes richness (without blandness!).
✅ Creamier mashed potatoes without extra butter.
How to do it:
Simmer the potatoes in a chicken/vegetable broth or milk + garlic.
Drain and mash with the cooking liquid.
Bonus: The Best Way to Boil Potatoes (If You Have to!)
If boiling is your only option, do it right:
Use less water (just enough to cover).
Salt the water thoroughly (such as pasta water).
Start in cold water (cook evenly).
Save starchy water (use it for soups or bread).
