Boiling potatoes is definitely about as basic as you can get! But here are a few little tricks you might not know about.
First off, make sure all your potatoes are the same size. You can leave the potatoes whole or cut them into pieces, peeled or unpeeled, but just make sure they're all roughly the same size so that they will cook evenly. Remember: the smaller the pieces, the quicker the potatoes will cook.
Second, start with cold water. Put your potatoes in a pan and cover them with cold water until the potatoes are just submerged. Then turn on the heat and bring the water to a boil. Starting with cold water also ensures that the potatoes will cook evenly - otherwise you end up over-cooking the outer portions while the middles are still raw.
Third, use only enough water to cover the potatoes by an inch or so. This is more about saving energy than anything else. Unlike rice or pasta, potatoes don't need a lot of water to cook properly, therefore using less water means it will come to a boil faster and cook your potatoes more quickly. If the water begins to boil off, just add more boiling water.
And fourth, leave the pan uncovered. If you cover the pan, this actually creates a super-heated environment that changes how the potatoes cook. (This is similar to why we leave blanching vegetables uncovered.)
After five minutes, begin checking your potatoes for doneness by poking them with a fork or skewer. Your potatoes are done when you encounter no resistance all the way through the center.
Also, remember that waxy potatoes are the best for boiling and all-purpose potatoes make a decent stand-in. If you only have starchy potatoes, take care not to over work them while mashing.
Any other tips for boiling potatoes?
Related: Weekend Cooking: The Secrets of Awesome Mashed Potatoes
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Republished article originally posted October 1, 2008.
(Image: Emma Christensen for the Kitchn)
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I saw the heading and all I could think of was Pride & Prejudice: "...and what excellent boiled potatoes. Many years since I have had such an exemplary vegetable. To which of my fair cousins should I compliment the excellence of the cooking?â€
Wouldn't leaving the pan unlidded to boil negate any savings brought about by using less water?
ashleym -
we are perfectly able to keep a cook! aren't you glad the estate allows for such a living?
aleec,
I usually start the potatoes with a lid, and once it's come to a boil, remove it.
You save some energy bringing the water up to temperature, but during cooking, it really does help to have the lid off.
win some lose some.
I've heard that it's best not to boil potatoes for mashing at all because it adds more water and dilutes the flavor. It's better to steam them in their jackets, then peel them.
I salt the water when I boil my potatoes - not sure if it helps but just an old habit.
When I boil potatoes, especially if they'll be mashed, I put a few fresh chopped garlic cloves in the water. The garlic cooks with the potatoes, doesn't have the sharp roasted flavor, and then mashes right in with the potatoes. Oh, and it makes your kitchen smell amazing.
Nikki,
I do the same thing if i'm making mashed potatoes!
I never thought to leave the lid off, I'll have to try that next time.
It makes no difference if you put potatoes in boiling water. They cook evenly and I save alot of time by boiling water in my electric kettle and pouring it over the potatoes. I used to do the whole "bring cold water to a boil" thing, but really, what a waste of time! Need to salt the water too - as with pasta it is a matter of taste more than anything.
I always start with cold water and 20 minutes is always plenty of time to do potatoes enough for two, start to finish. I set a small glass with my milk or half and half near the heating pan on the stove top to warm up while the potatoes boil. That, salt and butter, and done! My sister likes when I do red potatoes this way, skin left on.