When simmering or boiling vegetables, most of us tend to drop whatever ingredient we're cooking right into the hot water, with that initial step marking the beginning of the cook time. But when making mashed potatoes, following that formula can result in unevenly cooked potatoes that overcook on the outside and remain firm on the inside.
As explained by The Kitchn, it's important to start mashed potatoes in cold water, dropping your diced potatoes in cool or room temperature water and then bringing it up to boiling before dropping to a simmer. As the temperature of the water climbs, the cubed potatoes will cook evenly all the way through, as opposed to becoming too soft on the outside and staying too hard on the inside — which would lead to an unevenly textured and unappetizing mash.
So next time you whip up this classic dish, make sure not to overlook this crucial step.
from What to Cook https://ift.tt/rmeyR6l