NEVER Boil Your Potatoes in Plain Water Again — Try This Old Italian Trick Instead

#ItalianCooking #ItalianFood #BoiledPotatoes 📖 Nonna Rosaria’s book (732 pages), with 173 recipes: rosariafiore.com Stop boiling your potatoes the wrong way! Maybe yours fall apart into mush on the outside while the middle stays hard. Maybe your potato salad turns to paste and your mashed potatoes come out like glue. Maybe a tub from the cold case still tastes better than yours. If any of that sounds familiar, this one’s for you. In this video, Nonna Rosaria shares ten old Italian tricks from her mother’s kitchen in Calabria for boiled potatoes that hold their shape, stay creamy all the way through and taste like something even before the butter goes on. You won’t need a ricer, a steamer or any fancy gadget. She counts down to the one thing her mother put in the pot that nobody else in the village did, and that no recipe ever tells you. You’ll learn: which potato to buy for mash, for salad, and for everything else why the skin is a raincoat, and why you boil them whole why a pot of boiling water is the worst place to start a potato why a hard boil knocks the edges right off what goes in the water so potatoes never taste like nothing why the fork lies to you, and what to test them with instead the two minutes after draining that decide creamy or soggy why potato salad must be dressed while the potatoes are still warm the one kitchen machine that turns mashed potatoes into glue the truth about the old rule that you only salt potatoes at the end #BoiledPotatoes #ItalianCooking #ItalianFood