Most cooks master how to boil potatoes early on in their cooking career. However, its very common to see people doing it wrong! Throwing potatoes into water that is already boiling is actually NOT the best way to achieve cooked spuds. Starting your spuds in cold water is the best way to ensure even cooking, so the outside doesn’t overcook before the inside warms through. This is also the perfect way to achieve creamy (and not gummy) mashed potatoes. So here’s how to boil potatoes!
What You’ll Need:
1 large sauce pot
1) Start by preparing the potatoes. Peel the potatoes and cut into smaller chunks (you can leave the skins on if they are softer, like the red bliss in the picture above). Slicing the potatoes into chunks will cut down the cooking time, especially if the potatoes are larger in size.
2) Next, put the prepared potatoes in a large pot and cover with cold water. Make sure the water goes about 1 inch above the potatoes. Season the water with a large pinch of kosher salt, so the potatoes will start seasoning while they are cooking. Place the pot over high heat and bring to a boil.
3) Boil the potatoes until they are tender and cook through completely. You can check the doneness by inserting a pairing knife into one of the potatoes. Once cooked through, drain in a colander and enjoy!