For making mashed potatoes, you should boil peeled and quartered potatoes for about 15 to 20 minutes until they are fork-tender (soft enough to be easily pierced with a fork)
. If you boil whole potatoes with the skin on, it will take longer, around 30 to 40 minutes
. Here is a concise guideline:
- Peel and cut potatoes into even-sized chunks (about quarters).
- Place them in a pot with cold salted water, covering the potatoes by about an inch.
- Bring the water to a boil, then reduce to a simmer or gentle boil.
- Cook uncovered for 15-20 minutes until potatoes are tender when pierced with a fork.
- Drain well before mashing.
This timing ensures the potatoes are cooked through but not waterlogged, yielding smooth and creamy mashed potatoes
. Additional tips:
- Use russet or Yukon Gold potatoes for best texture.
- Heating milk or cream and butter before adding to potatoes helps maintain warmth and creaminess.
- Drain potatoes well and even let them dry briefly in the pot after draining to avoid watery mash
In summary, boil peeled and quartered potatoes for about 15-20 minutes until tender for perfect mashed potatoes.
