Blanching potatoes is a crucial culinary technique that involves briefly boiling them to optimize their culinary qualities. Using a pot of boiling water, potatoes are immersed for a few minutes, then immediately transferred to cold water to stop the cooking process. This process prevents enzymatic browning, enhances heat transfer, preserves texture, and retains nutrients. Blanching also aids in removing excess starch, reducing cooking time, and improving the final taste and texture of dishes such as mashed potatoes, potato soup, and French fries.