Adding salt to cooking water for mashed potatoes

I typically salt the water that I'm boiling potatoes in to make mashed potatoes. I understand how salting water makes a difference for things like pasta and whole pieces of food where the salt can penetrate into it and add to the flavor. But does it make a difference for something like mashed potatoes where it gets mashed into a more or less homogenous mixture? It seems like it should be just as effective to salt the mash afterwards, but wondering if I'm missing something. Thanks!

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