Flavourful Potatoes – Ditch the Plain Water

Boiling potatoes in plain water has been a popular method for generations. It is quick and simple—but there is a catch: you lose flavour and settle for a bland result. If your mashed potatoes, roasted potatoes, or potato salads have ever tasted dull or uninteresting, the problem may start with how you cook them.

The good news is that a simple improvement to your boiling method can infuse potatoes with rich, savoury flavour from the inside out—long before you add butter, herbs, or seasonings. Say goodbye to bland potatoes and hello to irresistibly flavourful potatoes every time.

A Smarter Way to Boil Potatoes

Ingredients

2 lb (approx. 900 g) potatoes (Yukon Gold or red potatoes work best)
1½ cups vegetable or chicken stock
1½ cups water (optional, to cover the potatoes)
1 tablespoon salt
2 cloves of garlic, crushed
1 sprig of fresh rosemary or thyme
1 tablespoon olive oil or butter (optional)

Instructions

Prepare the potatoes: Wash and peel them, or leave the skins on for better texture. Cut them into even-sized pieces to ensure uniform cooking.
Add more liquid: Instead of using plain water, use a 50/50 mixture of stock and water. Add the salt, garlic, and herbs for extra flavour.
Simmer to perfection: Bring to a gentle boil, then reduce the heat. Cook until tender—about 12 to 15 minutes.
Reserve the liquid: Drain the potatoes lightly, setting aside a few tablespoons of the flavourful stock for mashing or blending.
Finish like a professional:
- For creamy mashed potatoes: add butter, cream, or a splash of the reserved stock.
- For crispy roasted potatoes: drain them completely and transfer to a baking sheet to achieve a golden colour.