Some people may prefer to peel the potatoes before boiling, but we would recommend you leave the skins on.
Many chefs recommend removing the skin before you mash potatoes, producing a fluffier, creamy mash. But skin-on recipes do exist, and aficionados prefer the more rustic result. So here's the short answer to the perennial potato question: whatever you like.
Foster says she keeps small potatoes whole and cuts larger ones into big chunks. Just keep the chunks about 1 1/2 inches thick; if you cut them smaller, Foster says, they'll take in too much water, start to look transparent and won't soak up the other ingredients later.
Corey Williams is a food writer for MyRecipes and Allrecipes. She has a decade of journalism experience. If you're here, you'll probably be glad to know that yes, you can peel and cut potatoes the day before you plan to serve them — and that it's super easy!
You can, but I don't. If you do – just soak them for 5 minutes and rinse. Doing so is a science thing – soaking cut potatoes removes excess potato starch. This means fluffy mashed potatoes (and not gluey!)
But the most essential suggestion, per Bon Appétit, is always to salt the water you are boiling your mashed potatoes in. It acts as pre-seasoning, and Bon Appétit recommends adding a full cup of kosher salt to the boiling water.
Soak the potatoes in water for at least 4 hours, up to overnight. This step is crucial to really get all of the excess starch off. Fill a large pot with water, rinse off the potatoes one last time and add them to the cold water. Salt the water, place the pot on the stove and turn on the heat.
While no one likes mashed potatoes that are dry and chalky, you'll want to use a flavorful liquid to add moisture, like milk, cream or even chicken stock. If you'd like, gently reheat the drained potatoes on the stovetop to dry them out slightly before mashing with your preferred seasonings.
Don't add your cubed potatoes to a pot of boiling water; the outside of the potatoes will overcook before the inside gets tender. For even cooking, place the potatoes in a large pot, cover with cold water to about an inch above the spuds, put the pot on the stove, and begin cooking.
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.
Cutting potatoes before boiling does aid in removing excess starch. Excess starch can make potatoes gummy or gluey. That said, cutting the potatoes too small can lead to too much water absorbing into the potatoes. A good rule of thumb is to go with a 2-inch dice on the potatoes before boiling them.
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
In general cubed or small potatoes will take about 10 to 15 minutes to boil, while larger, whole potatoes will take between 20 to 25 minutes. To check potatoes for doneness, insert a knife into one. If it slides in without much effort, you're good to go!
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.
Rinsing potatoes helps remove excess starch, so it is recommended to rinse the potatoes before cooking. To ensure even more starch is out of the way, it's recommended that they even be quickly rinsed after boiling. We recommend using hot water for rinsing after boiling and cold water prior to boiling.
The result is very fluffy mashed potatoes. (If you decide to try soaking the raw potatoes anyway, they can be soaked in water in the refrigerator for several hours without any safety concerns. Potatoes can be soaked even overnight as long as they are in the refrigerator.)
As already discussed, pastiness is caused by too much potato starch being worked into the mashed potatoes. The main way we combat this problem is by rinsing away starch, both before and after cooking potatoes for fluffy mashed potatoes. Rinsing off starch means that there is less of it that can end up in the dish.
Here's how this sticky state of affairs happens: Cooking causes the starch granules within the potato cells to absorb water and swell. Some cells will inevitably burst, releasing tacky gel that helps give mashed potatoes their cohesiveness.
In short, yes, it's very important to wash potatoes before cooking with them. Potatoes are on the list of the most pesticide-ridden produce, otherwise known as the “Dirty Dozen,” so it's especially crucial to get rid of any harmful residue.
Carefully add the potatoes to the hot tray along with the garlic and rosemary. Toss to coat in the fat and spread out in a single layer so they cook evenly. Roast for 40-45 minutes, turning every 15 minutes, until crisp and golden brown. Season with sea salt and freshly ground black pepper to serve.