How to Boil (Russet) Potatoes
Perfect for mashed potatoes, potato salad, or a simple buttered side dish.
Kitchen Equipment Needed
• Large stockpot
• Colander
• Chef’s knife
• Fork (for testing doneness)
Step-by-Step Instructions
1. Prep: Wash and scrub the potatoes. You can peel them or leave the skin on. Cut them into even-sized chunks (about 1 to 2 inches). Keeping the sizes consistent ensures they all finish cooking at the same time.
2. The “Cold Start”: Place the potato chunks in the pot and cover them with at least an inch of cold water.
3. Season: Add a generous pinch of salt to the water now.
4. Boil: Bring the water to a rolling boil over high heat, then reduce to a simmer.
5. Timer: Simmer for 10–15 minutes for chunks, or 20–25 minutes for whole small potatoes.
6. The Fork Test: The potato is done when a fork slides into the center with zero resistance.
7. Drain: Pour into a colander and let the steam escape for a minute before seasoning.
If you drop potatoes into boiling water, the outside will overcook and turn mushy before the inside is done. Starting with cold water allows the potato to heat up evenly from the center out.
Now that you have the boiled potatoes made, just what are you supposed to do with them? Here is a quick and easy “how to mash potatoes” recipe. Adding garlic early in the mashing process lets it mellow out and blend beautifully with the warm potatoes.
Easy Garlic Mashed Potatoes
Equipment Needed:
• Potato masher
• Large wooden spoon or silicone spatula
Ingredients
Your warm, boiled white potatoes (drained)
Butter: 2 to 4 tablespoons (cut into small cubes)
Milk or Cream: 1/4 to 1/2 cup (warmed slightly in the microwave)
Garlic: 1 to 2 cloves, minced very fine (or 1/2 teaspoon garlic powder)
Salt and Black Pepper: To taste
Step-by-Step Instructions
• Start with Hot Potatoes: Keep your drained potatoes right in the warm pot you boiled them in. The residual heat helps everything melt together.
• Add the Butter and Garlic: Drop the butter cubes and minced garlic right on top of the hot potatoes. Let them sit for about 30 seconds to let the butter start melting and the garlic soften in the heat.
• The First Mash: Using a potato masher, press down firmly across the pot until the potatoes are broken up and chunky.
• Add the Liquid Slowly: Pour in about half of your warm milk or cream. Mash a bit more. If the potatoes still look dry, add a little more milk.
• Season and Whip: Switch to a large wooden spoon or silicone spatula. Give the potatoes a vigorous stir to whip some air into them. Add a big pinch of salt and pepper, taste a small spoonful, and add more salt if it tastes flat.
Don’t over-mix! If you mash or stir potatoes for too long, they can become gluey or gummy. Mix just until they look smooth and creamy.
