So many potato-based recipes start with the same step: “Boil the potatoes.” You see it time and again in recipes for mashed potatoes, potato salad, and more. But it’s not a straightforward technique. The time it takes to boil potatoes, not to mention the amount of salt used (yes, you need salt!), can make the difference between an okay side dish and a truly great one.
Different potato varieties require distinct cooking times (anywhere from 15 to 40 minutes). Further, some potatoes are better for mashing while others shine in salads. Here’s everything you need to turn those spuds into the star of your meal.
Choosing the right potato
Starchy (floury) potatoes: Idaho potatoes, russets, and similar varieties have a higher starch content (duh) than other varieties, making them more absorbent and prone to becoming waterlogged if overcooked. When expertly boiled, starchy potatoes break down with the help of a ricer or food mill to a silky, ultra-creamy purée, with a mild, slightly earthy flavor, making them a traditional pick for mashed potato recipes.
Waxy potatoes: New potatoes, Red Bliss potatoes, fingerling potatoes, and others in this category maintain a slightly firm, dense texture post-boil (provided they aren’t overcooked), and offer a slightly sweet flavor. They’re also better at keeping their shape than other types of potatoes—a quality befitting niçoise and potato salads.
All-purpose potatoes: The clearest example of an all-purpose spud is a Yukon Gold potato. This hybrid combines the best qualities of starchy and waxy varieties and is the BA Test Kitchen favorite for ultra-creamy, perfectly buttery mashed potatoes.
How to boil potatoes, step-by-step
The essential rule for boiling potatoes: Start them in cold water. Dropping your spuds into a pot of already boiling water puts you at risk of unevenly cooked potatoes (and, if not very gently lowered in, splash burns).
Instead, cover the potatoes by at least one inch with cold water, add salt, and then bring to a boil to ensure the outside cooks at the same rate as the inside.
Place 2 pounds potatoes, scrubbed, in a large pot (if using baby, small, or medium-size potatoes, leave whole; if using large potatoes or sweet potatoes, peel if desired, and cut potatoes into evenly sized pieces).
Cover potatoes with 3 quarts water. Add 1 cup Diamond Crystal or ½ cup Morton kosher salt (more on why you need this much salt below) to the pot and bring to a boil over high heat, stirring occasionally.
Reduce heat, adjusting as needed to maintain a simmer; cook potatoes until they offer no resistance when pierced with a fork or paring knife (see time table below).
Drain potatoes in a colander and let cool 10 minutes. Proceed with the recipe as written.
How long to boil potatoes
Making baked potatoes can take upward of an hour. Boiled potatoes, on the other hand, can be ready to mash, smash, or sauce in as little as 15 minutes. The total time depends on a couple of key factors, primarily variety and size. You’ll also want to make adjustments based on the potatoes’ intended purpose (i.e., potatoes destined for mashing will need longer than those you plan to toss into a salad).
