🥔 Better Ways to Cook Potatoes (Without Plain Boiling Water):
1. Simmer in Broth
- Why: Infuses flavor right into the potato.
- How: Use chicken, beef, or veggie broth instead of water. Add herbs like thyme, rosemary, or bay leaves.
2. Steam Instead of Boil
- Why: Preserves nutrients and prevents sogginess.
- How: Use a steamer basket over simmering water. Season after steaming with melted butter and herbs.
3. Roast with Fat and Flavor
- Why: Crispy outside, fluffy inside.
- How: Toss cut potatoes in olive oil, garlic, rosemary, salt, and pepper. Roast at 425°F (220°C) for 30–40 minutes, turning halfway.
4. Pan-Fry or Sauté
- Why: Golden crust and quick cooking.
- How: Dice and cook in a skillet with butter or oil. Add onion, paprika, or herbs for flavor.
5. Slow Cook or Pressure Cook in Seasoned Liquid
- Why: Deep, infused flavor with no boiling.
- How: Add broth, garlic, and spices to a slow cooker or pressure cooker. Cook until tender.
6. Milk or Cream Poach (for Mashed Potatoes)
- Why: Extra creamy and rich.
- How: Simmer peeled potatoes in milk or cream with butter, garlic, and thyme. Then mash with the poaching liquid.
🧂 Bonus: Flavor-Boost Add-Ins
Try infusing with:
- Garlic cloves
- Cracked peppercorns
- Bay leaves
- Lemon peels
- Smoked paprika
- Miso paste (yes, really)
Want a recipe that uses one of these upgraded methods? I can tailor one to your taste — mashed, roasted, or crispy smashed?
