Potatoes have long been a staple on British dinner tables – from creamy mash to crispy roasties, they are the ultimate comfort food. But while delicious, one common complaint is that they take far too long to cook. Now, food experts are urging Brits to ditch the traditional boiling method in favour of a quicker, healthier alternative that also locks in more flavour.
According to culinary experts at Epicurious and the Epi Test Kitchen, steaming is not only faster than boiling, but it also retains the potatoes’ natural taste and nutrients. Boiling a full pot of water for potatoes can take up to 25 minutes depending on the size of the spuds, whereas steaming uses only a small amount of water and gets the job done in nearly half the time.
The site explains that the speed advantage comes from only needing a small volume of water to create steam, rather than waiting for an entire pot to boil.
But the benefits go beyond saving time. Steaming doesn’t require cooking oils, making it a healthier option, and it creates far less mess in the kitchen.
With just a pot and a steaming basket needed, clean-up is minimal, a huge advantage for anyone juggling a busy schedule or trying to spend less time at the sink.
Potatoes should be peeled as thinly as possible, or left unpeeled, depending on preference, and cut into evenly sized pieces to ensure they cook uniformly.
Once the water in the pot is boiling, the potatoes are placed in a steamer basket and left to cook for around ten minutes, until tender.
Afterward, they can be seasoned with salt, pepper, herbs, or a drizzle of oil, and served either on their own or as part of a larger dish.
Steamed potatoes are incredibly versatile and pair well with a variety of meals, from grilled meats and fish to vegetarian options. They also make an excellent base for potato salads or can simply be enjoyed with a sprinkle of chives for a light and tasty side.
Ultimately, switching to steaming offers a way to enjoy one of Britain’s most beloved ingredients in less time, with more flavour and less fuss.