You should always put potatoes in cold water and bring it to a boil for even cooking, as starting in boiling water cooks the outside too fast, making the inside underdone and potentially mushy; the gradual heating from cold water allows the potato to cook uniformly from the outside to the core. This rule applies to most potato dishes, from mashing to potato salad, ensuring tender, evenly cooked results.
Frequently Asked Questions Do you put potatoes in cold or boiling water to cook them? Always start potatoes in cold water, turn on the heat, and bring them to boil. Adding potatoes to already-boiling water can cause a reaction with the starch and result in a mealy potato.
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.
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?"
I limited myself to twenty-five, but I find the book so quotable that I could have found many more! I will start with the famous opening line that is quoted so often: 1. It is a truth universally acknowledged, that a single man in possession of a good fortune must be in want of a wife.
Place the potatoes in a large pot of salted water. Bring the water to a boil, then reduce the heat to medium-low. Simmer until tender, or for about 10 to 15 minutes. Drain the potatoes in a colander, shake to remove any excess moisture, and allow the potatoes to cool for a couple minutes.
Because potato flesh is delicate and can fall apart once overcooked, it's very important to cook your potatoes evenly. Dropping them into a pot of boiling water, which is typical of so many other boiled vegetables, is generally not a great idea when cooking potatoes.
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.
"Many restaurants also poke holes in the skin but don't wrap the potato in foil, allowing it to crisp up rather than steam," Littley explained. The use of foil doesn't speed up the baking process, but it does trap moisture, resulting in a wet, steamed potato rather than a crispy one.
The salted water will penetrate the cut potatoes, which ensures that the spuds are well seasoned throughout. Plus, salt granules dissolve more easily in water. And even though you're salting the water, you should still taste and season your dish with salt once you've mashed the spuds and added any other ingredients.
Cold water boils faster than hot water.
There is, however, a good reason to use cold water instead of hot for cooking: hot water will contain more dissolved minerals from your pipes, which can give your food an off-flavor, particularly if you reduce the water a lot.
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.
What Is the Best Method for Cooking Potatoes?
A ricer or food mill is the secret tool restaurants use to get that smooth and creamy texture without any gluey starch. It makes the biggest difference and it is actually so fun to use. Your holiday potatoes will never be the same after this!
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.
It's simple, and it produces amazing results. Boil chunks of potato until they're just tender, toss them none-too-gently with fat (ideally beef drippings) to rough up their surface, then roast them until they're crisp and crackling. The boiling and roughing-up steps are the real keys.
“I always add my potatoes to cold water, as I don't want them to become mealy and cook unevenly,” says taste digital food director Amira Georgy. “My extra secret is to never boil the potatoes too vigorously, a gentle simmer will result in the best texture.”
When boiling potatoes, it is best to leave the skin on while cooking--the potato will retain more nutrients and flavor. Skins can be removed as soon as the potato is cool enough to hold. Potatoes should be scrubbed before boiling, rather than soaked. Soaking potatoes in water can sap nutrients and flavor.
The concentration of solanine is greatest in or directly beneath the skin, and peeling is an effective way to remove the solanine-affected tissue. Additionally, cooking in steam or water reduces solanine levels by 30 to 40 percent. Growers and retailers should reduce factors that contribute to greening.
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.