A debate about potato water for gravy
The Question
So my family is up in arms (not toooo seriously) about this.
Its pretty common (I think) to use the potato water and its starchy goodness to add to a gravy. Turkey in this specific instance.
The issue is what stage the water comes from. Some say you cut and soak the potatoes, then use that water. Other half says it has to be the water you used to boil them.
I just wondered if one is better than the other or if it doesnt matter? TIA
Use the starchy water from boiling potatoes (not soaking water) directly as a thickening agent and flavor base for gravy. The boiling process creates a starch-rich liquid that eliminates the need for additional thickeners while adding subtle potato flavor.
Best Method
Boil potatoes in unsalted water without pre-soaking them to maximize starch extraction. For gravy preparation: create a roux using 2-3 tablespoons meat drippings with equal parts flour, then gradually whisk in 1 cup chicken broth followed by ½ cup hot potato water. Season with salt, black pepper, and poultry seasoning to taste. For additional thickening, mix 1 tablespoon flour with 2 tablespoons cold water in a separate bowl before incorporating to prevent lumps.
Alternative Approaches
Experienced cooks prepare potatoes early by placing cut potatoes in water, then boiling in that same water to prevent waste while still extracting starch. Beyond gravy, potato water serves as a liquid base for pierogi dough and potato bread recipes. The starchy water can be frozen in ice cube trays for later use, though texture may change slightly upon thawing.
Common Mistakes
Pre-soaking potatoes and discarding that water wastes valuable starch and subtle flavor compounds. Adding flour directly to hot gravy creates lumps — always create a slurry with cold water first. Using soaking water instead of boiling water provides minimal starch content and thickening power.
Food Safety Notes
Use potato water within 2 hours of cooking or refrigerate immediately. Frozen potato water maintains quality for up to 3 months when stored in airtight containers.