Quote:
Originally Posted by BucEyedPea
I do that to retain the nutrients that everybody else boils the 'effin hell out.
Cream cheese 'eh? That's an idea. I add some when I make a lobster bisque. It's not all just cream. Makes a difference.
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The process of boiling them - in water, in milk, whatever - leeches nutrients. Milk is 85-95 percent water. So unless you're drinking that milk after you've boiled the spuds, they've been boiled out, BEP.