For many people, potatoes are an essential part of lunch or dinner – simple, hearty and timeless. Unfortunately, sometimes their taste is very bland and the cooking process itself seems endlessly long. Therefore, it is worthwhile to throw one inconspicuous ingredient into the pot with these vegetables, so that they are velvety, creamy and, above all, quickly cooked.

The question has probably occurred to you more than once: What can you do to cook potatoes faster? A product that is mainly used for spreading bread comes to the rescue. We are, of course, talking about butter, which speeds up the cooking process and enriches the taste of these vegetables.

Butter to cook potatoes faster – why does it work?

It is a good idea to add a little butter to the pot of boiling potatoes.

  • The fat that dissolves forms a thin layer on the surface of the water. It will have a similar effect to the lid – it will prevent excessive evaporation of water and maintain a higher temperature inside the pot.
  • As a result, vegetables cook faster without losing their firmness and fragility.

And that’s not all…

  • Adding butter to the pot also enriches the taste of the potatoes. They will be creamier and acquire a buttery aroma. Such vegetables will be ideal for purees or salads.
  • You can also experiment by adding flavored butter with herbs or garlic to the water – the effect will surprise everyone in the house.

However, do not overdo it with the amount of fat, to keep the potatoes light and healthy. Add one spoon per 1 kg of vegetables.

How to properly cook potatoes? The most important rules

  • It is best to choose potatoes with a light skin for cooking. Peel the vegetables thoroughly beforehand and cut them into smaller pieces so that they cook evenly.
  • Potatoes should not be put in cold water, but only in boiling water. Thanks to this method, they retain all the nutrients. Let us remind you that they are rich in vitamins: A, C, E, K, PP and group B vitamins, as well as minerals such as phosphorus, iron, calcium, potassium, magnesium and manganese.
  • Also, don’t forget to salt the water. This seasoning will enhance the flavor of the vegetables and at the same time allow them to retain their firmness. It will be perfectly cooked when its structure remains soft, but does not fall apart when cut.
  • Boil the potatoes on a low heat, skimming the foam from the water during this process. All this is done so that they look aesthetic when served.

Stop cooking potatoes in water. There is a much better way