| Step | Do | Why |
|---|---|---|
| Start cold | Cover with cold, salted water | Cooks evenly; hot start makes mushy edges |
| Even sizes | Cut to matching pieces (or small whole) | They finish at the same time |
| Simmer | Gentle simmer to knife-tender | A hard boil breaks up the outsides |
| Dry | Drain, then steam-dry a minute or two | Fluffy, not watery — key for mash/roast |
How to Boil Potatoes
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Put the potatoes in a pot of cold, salted water, cut to even sizes, bring it to a boil, then simmer until a knife slips in easily — about 10–15 minutes for chunks or 20–25 for whole. Starting in cold water cooks them evenly from the outside in, and draining then letting them steam-dry keeps them from turning watery.