Potato water

Potato water is the liquid resulting from cooking or soaking potatoes in water. This ingredient, widely used in various traditional recipes, especially in Latin American cuisine, is used as a base for soups, broths, and to add flavor and nutrients to different preparations.

Origin: The use of potato water comes from ancestral culinary practices in regions where the potato is a staple food, such as Peru, Bolivia, and other Andean areas. There, using the water in which potatoes are cooked is a way to avoid waste and extract their nutritional properties.

Properties: Potato water retains minerals like potassium, B-complex vitamins, and some starch, which can help thicken and add body to preparations. Furthermore, it is low in calories and can have a satiating effect. In cooking, it provides a mild and slightly earthy flavor, ideal for enhancing creams and soups.

Synonyms in Spanish from Latin America: In different countries, it may also be known as agua de papas, agua de papa (in singular), or simply agua de cocción de papas. It is not a very popular term with direct synonyms, but in some places, it may be referred to more descriptively as líquido de cocción de papa.