Sometimes, simple really is best.
Here in the South, potatoes are an absolute staple. Whether I’m creaming them into classic mashed potatoes, tossing them into a delicious potato salad, or getting fancy with Duchess Potatoes or smashed potatoes, I can confidently say I’ve never met a potato recipe I didn’t absolutely love!
Many might think boiling potatoes is dull and mundane, but I believe it’s a crucial step to ensuring your finished potato dish (or simple side of boiled potatoes!) has the perfect texture and flavor. I’ll dive into the details, but here are my top tips for getting perfectly cooked, fluffy potatoes that are never waterlogged or mealy.
My Top Tips for Perfect Boiled Potatoes
- Boiling waxy potatoes differs from boiling starchy ones. Waxy potatoes can be peeled before boiling, while starchy varieties tend to get waterlogged if peeled prior to boiling.
- Choose potatoes of similar size to ensure even cooking. Whether you’re boiling them whole or cut into cubes, uniform size is key for consistent results.
- Start with cold water. Beginning with potatoes and water at the same temperature helps you avoid mealy and unevenly cooked spuds.
- Don’t forget to add salt. Salting the water enhances the flavor of the potatoes as they cook.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Follow these tips to select the best potatoes for boiling:
- Similar size. If you’re boiling the potatoes whole, pick ones that are similar in size so they cook evenly.
- Check the color. Choose potatoes with a nice brown, yellow, or red hue, and steer clear of any that are turning green. Also, make sure there are no bruises or soft spots.
- Avoid sprouts. Opt for potatoes that are free of any sprouts to ensure freshness.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
1. Prepare the potatoes.
Wash the potatoes well to remove any dirt, using a vegetable brush to scrub the skins. Peel them if desired (the skins will slip off easily after cooking), or cut into 2-inch chunks so they cook faster and more evenly.
Boil potatoes in a pot of salted water.
Place the potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 teaspoon salt per pound and bring to a boil. Reduce to a steady simmer and cook until tender: 10–12 minutes for cubed, 15–20 minutes for small whole, and 20–30 minutes for medium-large whole potatoes.
They’re done when a fork slides easily into the center. Avoid overcooking to prevent mushy potatoes.
Pro Tip: *The cooking time may vary slightly depending on the type of potato used. Starchy potatoes, such as Idaho and russet, will break down more quickly when boiled, while waxy potatoes, such as Yukon gold, red, and new potatoes, may take a little longer to become tender.
Drain and serve.
If boiling cubed potatoes, drain in a colander in the sink or remove from the pot using a slotted spoon.
Serve with butter or olive oil, fresh herbs, and a sprinkle of salt, or turn into mashed potatoes, Shepherd’s Pie, or Duchess potatoes.
How to boil starchy potatoes.
Starchy potatoes like Russets and Idahos are my go-to for the creamiest mashed potatoes. The key is keeping the skin on while boiling to limit water absorption and prevent them from getting waterlogged.
Keeping the skin on really is the secret to perfectly boiled starchy potatoes.
Pro Tip: Choose smaller potatoes (about ½ pound or less) and keep them similar in size so they cook evenly. If you need to peel them first, add them to simmering—not boiling—water to reduce starch release and sticking. After boiling, spreading them on a sheet pan helps any excess moisture evaporate.
FAQs
It is not necessary to peel potatoes before boiling. Once they are cooked the skin will come off easily.
You can cover the potatoes while they are cooking but you don’t have to.
Yes. If you place potatoes in already boiling water the outsides will cook first resulting in unevenly cooked potatoes that are more likely to break down.
Let the potatoes cool to room temperature, then store them in an airtight container in the refrigerator for up to 3 days. You can also freeze cooked, cooled potatoes in a freezer-safe container for up to 3 months.
For the stovetop, reheat potatoes in a saucepan with a splash of water or broth, covered, over low to medium heat until warmed through.
To microwave, place them in a microwave-safe dish with a tablespoon of water, cover loosely, and heat for 1–2 minutes, stirring halfway.
To reheat in the oven, place potatoes on a baking sheet, drizzle with a little oil or butter, cover with foil, and bake at 350°F for 15–20 minutes until heated through.
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How to Boil Potatoes
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Ingredients
- 1 pound potatoes scrubbed and peeled, if desired*
- 1 teaspoon salt
Instructions
- If chopping, cut larger potatoes into 1 to 2-inch pieces.1 pound potatoes, 1 teaspoon salt
- Add potatoes and salt to a large pot and cover with 1 inch of water. Bring to a boil and then reduce the heat to medium, keeping a rapid simmer.
- Cook cubed potatoes for 10 to 15 minutes, smaller whole potatoes for 15-20 minutes, and larger whole potatoes for 25-30 minutes. You’ll know the potatoes are done when they pierce easily with a fork. Remove from pot with a slotted spoon or drain excess water in a colander.
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Video
Notes
- Potato Type: Waxy potatoes can be peeled before boiling, but starchy potatoes are best boiled with the skins on to prevent waterlogging.
- Even Cooking: Choose potatoes that are similar in size, whether boiling whole or cubed, so they cook evenly.
- Cold Start: Always start potatoes in cold water to avoid uneven or mealy results.
- Seasoning: Salt the water generously—this is your best chance to season the potatoes from the inside out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Potato Recipes
Haven’t gotten enough of this tasty spud? Try out these other tasty potato recipes:
Easy Homemade Scalloped Potatoes
1 hr 30 mins
Cheesy Hasselback Potato Recipe
1 hr 30 mins
Potato Gnocchi
1 hr 30 mins
Brown Butter Mashed Potatoes
30 mins
I’ve been cooking for decades. But . . . one gets rusty. It’s helpful and reassuring to have such clear, precise directions — even if they’re mostly reminders. Thank you.
Hi Rosalind! I’m so glad you found this helpful!
Thanks for the information conplete & easy to understand.
Yay! So happy to hear you enjoyed the recipe, Karen! Thanks so much for taking the time to leave a comment and rating!