Boiling Potatoes: A Guide to Cooking

Have you ever stared blankly into a bag of potatoes and wondered how to transform them into something delicious? Been there! For quite some time, boiling potatoes was one of the mysteries in my life. I would always end up with tasteless mushy lumps, and then I would feel puzzled about what went wrong. Then came a few simple tricks that changed everything, boy. It's not exactly rocket science, but a few tips to remember make all the difference. I'm ready to spill all my secrets as we show you how to create perfectly, flavorfully boiled potatoes every time. Ready? Let's dive in!

Picking the Right Type of Potatoes

Well, first things first: you've got to pick the right potatoes for the task. All potatoes are not created equal! You want to use starchy potatoes, such as russet or Idaho, when boiling. These types hold up better while cooking and become fluffy, which is great in mashed potatoes, potato salad, or if you're thinking of roasting potato wedges. For a waxy potato, such as Yukon Gold, you may boil it, though it is better in salads or oven-roasted whole.

Prepping Your Potatoes

Now that you've picked the perfect potatoes, it's time to prep them. First, wash them under running water. No one wants dirt in their potatoes! Then you have a choice: you can peel or not peel. For mashed potatoes, peeling is usually the best choice, but if you're roasting wedges or making potato salad, the skin adds nice flavor and texture. Cut into uniform pieces, if needed. This will ensure they cook evenly. Pro Tip: Do not be afraid to get creative! You can cube, you can wedge, or you can slice-they all depend upon your recipe and preference.

Boiling Your Potatoes

OK, now comes the good part! Put a big pot of cold water and add the potatoes. The water should be about an inch over the level of the potatoes. Bring to a rolling boil over high heat. Add a pinch of salt. Salt won't only flavor your potatoes, but it helps them to retain their shape while cooking.

Pro Tip: If you're boiling a lot of potatoes, adding a tablespoon of vinegar to the water will make them less mushy and will also retain the color.

Now, the most interesting part of all: cooking time. It will generally depend on your potatoes' size and texture. For example, smaller ones cook faster than larger ones, but if you like them firm and crispy, then you should have them for a very short time.

General guideline:

• Small potatoes-10-15 minutes
• Medium potatoes-15-20 minutes
• Large potatoes-20-25 minutes

Check that your potatoes are well-done, using a fork. It should easily slide into the potato.

Draining and Serving

Place your potatoes, once cooked to your preference, into a colander to drain. Gently shake the colander to remove excess water. Now, what would you do with them? The list goes on! Mash them, roast them, add them in a salad, or even in soups and stews.

Pro Tip: If you want to give the potatoes a bit more flavor, add a pat of butter, a drizzle of olive oil, or even a dollop of sour cream to the potatoes while they're hot. You could even sprinkle some herbs and spices on them. Get creative!

Common Mistakes and How to Troubleshoot

Even the best cooks make mistakes sometimes. Here's a few common potato-boiling mishaps and how to fix them:

• Mushy Potatoes: This happens when you overcook them! Next time, check on the potatoes sooner with a fork, cook them for a shorter time.
• Hard Potatoes: This usually means you didn't cook them long enough. Make sure to cook them until they are fork tender.
• Discolored Potatoes: Not enough salt might have been thrown into the water. A pinch of salt will help in retaining a bright color for the potatoes.

Remember, practice makes perfect! The more you boil potatoes, the better you will get at it.