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Why does everyone toss the potato water when making mashed potatoes?
Saw three separate recipe videos this week where they drained potatoes into the sink and then added milk and butter, but that starchy water is free flavor and thickener, so are people just scared of trying it or do they not know it works better than adding extra flour?
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kimr9128d ago
Didn't a chef on some cooking show say that starchy water is basically liquid gold for mashed potatoes? Just mash them right in the pot you boiled them in and save that water instead of pouring it down the drain.
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