Sounds like a great life hack, right? If you’re looking for that one miracle trick that actually works, butter or oil is the most frequently mentioned.<\/p>\n\n\n\n
Why does it work?<\/p>\n\n\n\n
When you add a spoonful of butter, lard, or vegetable oil to water, a thin film of fat forms on the surface. This film serves two important functions:<\/p>\n\n\n\n
It raises the boiling point: The water heats up slightly more under the layer of fat, and the heat doesn’t escape as quickly as steam.<\/p>\n\n\n\n
It prevents boil-over: Fat reduces the surface tension of the water, so the annoying, starchy foam that would otherwise run over the edge of the pot doesn’t form. This means you can cook at a higher heat without anything boiling over.<\/p>\n\n\n\n
More tips for quick-cooking potatoes:<\/p>\n\n\n\n
Besides fat, there are other tried-and-tested methods to shorten the cooking time:<\/p>\n\n\n\n
Hot water from the kettle: Never use cold water. Pour boiling water from the kettle over the potatoes \u2013 this will easily save you 10 minutes.<\/p>\n\n\n\n
Smaller pieces: It may sound obvious, but the smaller the cubes, the faster the heat reaches the center.<\/p>\n\n\n\n
A pinch of baking soda: When making mashed potatoes, a pinch of baking soda helps the potatoes soften faster (but be careful with the taste, don’t use too much!).<\/p>\n\n\n\n
A little tip: Adding vinegar to the water will have the opposite effect. The acid will keep the potatoes firm, which is good for salads, but significantly increases the cooking time!<\/p>\n\n\n\n
Would you like more tips on how to make extra-soft mashed potatoes using this method?<\/p>\n","protected":false},"excerpt":{"rendered":"
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