You should always put potatoes in cold water before boiling them; placing them in boiling water cooks the outside too fast, leading to uneven texture and mushy results, whereas starting in cold water allows them to heat gently and cook evenly throughout, preventing a mealy exterior.
Do You Put Potatoes In Before Or After The Water Starts Boiling? Always put potatoes in the water before it starts boiling. Putting the potatoes in the cold water and then bringing that water to a boil allows the potatoes to cook evenly.
Mr. Collins: "What a superbly featured room and what excellent boiled potatoes. Many years since I have had such an exemplary vegetable. To which of my fair cousins do I compliment the excellence of the cooking?"
The Best Method for Basic Boiled Potatoes
Drop the potatoes into boiling water and the starch granules freak out from the heat and break up too quickly, meaning that extra water is absorbed into the outside of the potato and extra starch is released.
The most common mistake when making mashed potatoes is overworking them with a blender, food processor, or mixer, which releases too much starch and turns them gluey or pasty instead of fluffy. Other frequent errors include using the wrong potatoes, not salting the cooking water, starting potatoes in boiling water, and adding cold butter/milk.
Boil whole for 15 to 20 minutes, then remove skins with a dish towel. Starchier Russets result in fluffy mashed potatoes. Since they're larger, we recommend peeling them and then dicing them into 1 1/2-inch cubes so they cook evenly (although you can leave the skins on for a more rustic mash).
The key to boiling potatoes, according to chef Gordon Ramsay, is to place them into the pot while the water is still cold, rather than boiling. That way, as the water boils, the potatoes will cook evenly with a perfect consistency all the way through.
Bringing them to a boil from cold water is preferable as it allows an even heating of the potatoes. Throwing them into boiling water would mean an overcooked outside and a raw center at worst. Similarly you should have boiling potatoes uncovered as otherwise you have higher temperatures in the pot and a similar effect.
You know that sinking feeling when your potatoes turn to mush or fall apart in the pot? Yeah, that's usually because of three rookie mistakes: starting with hot water, skipping salt, or cranking the heat too high.
Po – ta – toes,' said Sam. 'The Gaffer's delight, and rare good ballast for an empty belly. Potatoes or taters in Hobbitish, were root vegetables that were apparently among the staple foods of the Hobbits (Hamfast Gamgee was recognized locally as an expert on growing potatoes).
The Pride and Prejudice first line: “It is a truth universally acknowledged, that a single man in possession of a good fortune, must be in want of a wife.” The opening line to Jane Austen's most famous novel is one of the best known lines in literature, and for good reason.
Dense potatoes don't absorb seasonings easily, so you'll need to salt the water liberally so that the water the potatoes do drink up also carries in seasoning. And because potatoes are so timid in flavor, they need that salt to bring them out of their shells. Pour some salt in, then keep going.
Rinsing off the potato starch both before and after cooking ensures fluffy, not gluey, mashed potatoes. Folding butter and whole milk in gently creates a rich yet airy consistency without turning the potatoes dense, thanks to careful handling.
What Is the Best Method for Cooking Potatoes?
Salt the water before boiling, taste as you mash and don't be shy when reaching for the butter dish. “Butter is the cornerstone of that rich, velvety flavor,” says Gaydos, and he's right. Many chefs also fold in heavy cream, sour cream or even cream cheese for extra tang and richness.
Gordon Ramsay was diagnosed with basal cell carcinoma (BCC), a common and treatable form of skin cancer, which required surgical removal from his jawline near his ear in late August 2025, leading him to share his experience online to urge fans to use sunscreen and protect their skin. He posted photos of his bandages, emphasizing sun safety and thanking his medical team.
For most potato dishes it's important to add the potatoes to cold water and allow the water to come to a boil with the potatoes in the water. The potato starch can react as soon as it comes in contact with hot water, which will promote uneven cooking and mealy potatoes.
Ten minutes is enough to boil diced or baby potatoes until tender, but larger chunks or whole potatoes need 15-30 minutes, depending on size; always test with a fork or knife—if it slides in easily, they're done. Smaller pieces cook faster, so cutting them to a uniform 1-inch cube ensures even cooking within the 10-15 minute range, while larger pieces or whole spuds take much longer.
Overworking the Potatoes When Mashing or Whipping Them
Starch is released when potatoes are mashed, smashed, or whipped, and, if too much starch is released, the potatoes are gummy and unappealing.
The mayo gives the mashed potatoes a smooth, velvety texture, and tons of extra flavor. Add in some milk and butter and you've got a winning mashed potato recipe in my book. Now let's talk about that mayo for a sec… Y'all know Duke's is my mayo of choice.
Sweet potatoes are healthier than plain potatoes, but if you're going to choose the latter, seek out those with blue or purple flesh. The consumption of one boiled purple potato a day for six weeks was found to significantly decrease inflammation, something neither white nor yellow potatoes were able to accomplish.