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.
Ingredients (Serves 4–6)
2 lbs (about 1 kg) Yukon Gold or Russet potatoes, peeled and cut into chunks
6 tablespoons (85 g) unsalted butter
1 tablespoon salt (for boiling water)
Salt and freshly ground black pepper to taste
