When you boil potatoes in plain water, a significant portion of their natural flavor leaches out into the water, which is usually discarded. Potatoes are like sponges—they soak in and release whatever is around them. Without salt or fat, the flavor becomes bland, requiring more butter, cream, or salt at the end.
2. Waterlogging
Boiling causes the potatoes to absorb too much water, especially if they are overcooked. This leads to a watery, gluey mash that’s difficult to fix. Waterlogged potatoes also don’t hold butter and cream well, resulting in an underwhelming consistency.
