How to Boil Potatoes That Are Whole or Cubed

Step 1

Put the potatoes in a bowl or a colander and clean them with a vegetable brush and cold water. Scrub well to remove any dirt, then rinse again.

Step 2

Clean the potatoes, then peel them.

Step 3

Cut the potatoes into 1-inch cubes. While chopping, keep the cubes in a large bowl of cold water.

Step 4

Place the potato chunks in a large saucepan and add cold water and salt. If you want to preserve their shape, add a little vinegar (1-2 tsp).

Step 5

Bring them to boil over medium heat, then reduce to medium-low and cook for around 15 minutes. Drain the potatoes well. Enjoy (they are great in a potato salad).

Step 6

Clean the potatoes well. There's no need to peel them in advance as they are easy to peel once cooked. However, if preferred, peel them now.

Step 7

Place in a large pot, and cover with cold water. Add the salt. Bring the potatoes and water to a boil over medium-high heat (this might take 10-15 minutes), then reduce to medium-low and simmer till fork-tender. Different varieties and sizes of potatoes will have different cooking times:- New or small potatoes (around 1oz/30g each) – once boiling, cook for 15 minutes.- Medium potatoes (around 3.9oz/110g) – once boiling, cook for 25-30 minutes.- Large potatoes (around 8oz/225g each) – cook for 40 minutes once boiling.Once cooked, drain the potatoes, peel or leave the skin (it comes off easily with a paring knife), and enjoy.

Step 8

Clean the potatoes well. Personally, I don't peel and chop them.

Step 9

Place in a pot, cover with cold water, and add salt. Bring to a boil over medium heat. Once boiling, reduce to medium-low and cook for 40-45 minutes.

Step 10

Once cooked, you need to mash them with a potato masher or ricer and add butter and cream. For more tips, check out my Creamy Mashed Potatoes Recipe.

Step 11

Store: Any leftovers can be stored in an air-tight container in the fridge for 3 days.Freeze: flash freeze on a tray without the potatoes touching, then place in an airtight freezer bag. Keep in the freezer for about 3 months. Reheat: These potatoes are best reheated in the oven or in the microwave for a few minutes before serving.