Original Post: https://www.evolvingtable.com/how-to-boil-potatoes/
How to Boil Potatoes
This foolproof method for How to Boil Potatoes is incredibly quick and easy. Serve the boiled potatoes with butter as a side dish, or transform them into fluffy mashed potatoes!
Servings: 4
Ingredients
- 1-3 lbs. potatoes Yukon gold, red, or russet
- Pinch of salt
Instructions
- Prepare the Potatoes: Rinse and scrub potatoes to remove any visible dirt and debris. Peel potatoes with a vegetable peeler, if desired, or leave the skin on. Cut into large 2-inch chunks or keep them whole.1-3 lbs. potatoes, Pinch of salt
- Boiling Potatoes: Add potatoes to a large pot and cover with 1 inch of water. Sprinkle in a pinch or two of salt and bring to a boil. Once boiling, reduce the heat to medium heat and keep a rapid simmer. Boil cubed potatoes for 10 to 12 minutes, small whole potatoes for 15-20 minutes, and medium-large whole potatoes for 20-30 minutes.
- Check for Doneness: You’ll know they’re done when they pierce easily with a fork. If you have a larger potato, insert a knife to check the middle for doneness. Serve with butter and a sprinkle of salt, or turn into mashed potatoes or Duchess potatoes. Enjoy!
Notes
*Cooking times 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.
- To Store: Boiled potatoes can be kept in an airtight container in the refrigerator for up to 3 days.
- To Freeze: Seal cooked potatoes in a freezer-safe airtight container and freeze for up to 3 months.
Nutrition
Calories: 87kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 477mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 22mg | Calcium: 14mg | Iron: 1mg