When you boil potatoes, they release starch into the water. That starch is a natural thickener, giving the water a slightly viscous texture. When combined with melted butter, it forms a velvety emulsion that coats every bit of potato. Unlike milk or cream, which can dilute flavor and make the mash too loose or heavy, this butter-starch blend adds richness without sacrificing potato flavor or texture.
Read more
ADVERTISEMENT
