This trick can completely transform the taste of even the simplest side dish! Although we’re used to automatically salting the water when cooking potatoes, there are a few ingredients that can elevate the flavor to a high-end restaurant level.

If you want to prepare potatoes that taste better than ever before, your secret ingredient is definitely one of these three:

A slice of lemon or a spoonful of vinegar

This is a pro trick, especially for salad potatoes.

Why? The acid prevents the potatoes from overcooking into mush. They remain firm to the bite but creamy inside. In addition, the lemon zest gives the potatoes a delicate, fresh aroma that masks the typical earthy aftertaste of older potatoes.
… A clove of garlic and a knob of butter (added directly to the water)

Instead of adding the butter to the cooked potatoes, add it to the boiling water along with the crushed garlic.

Result: The fat in the butter helps release the garlic’s aroma, and the potatoes practically absorb it while cooking. This way, they taste buttery in every bite, not just on the surface.

Milk (partially replace the water)

When making mashed potatoes, try cooking them in a 1:1 mixture of water and milk.

Secret tip: Potatoes cooked in milk are incredibly tender and have a rich, sweet flavor. Don’t discard all the liquid after cooking; use it for mashing.

And what’s your secret tip? Bay leaves or even whole onions are often mentioned, which are usually thrown away after cooking. But recently, an unusual tip has been circulating:

Add some sugar to the cooking water! It might sound strange, but a pinch of sugar in the cooking water enhances the natural flavor of potatoes (similar to cooking corn or peas) and gives them a beautiful color.

Is it sugar, lemon, or do you have another secret tip, perhaps with cumin or other herbs, that every foodie should know?