I’m serious. Add at least a tablespoon of kosher salt per pot. The water should taste like a salty memory of the sea. Why? Because potatoes soak up salt while they boil, seasoning from the inside out.
Skipping salt is like inviting someone to a party but serving plain crackers. Your future mashed potatoes will thank you with tears of buttery joy. And don’t worry—most of the salt stays in the water, so you won’t blow your blood pressure.
