Why do recipes say to start boiling potatoes in cold water and not hot (from the kettle)? It takes ages....?!
Why do recipes say to start boiling potatoes in cold water and not hot (from the kettle)? It takes ages....?
...for them to come to the boil.
Answers:
Like with hard boiled egs it just keeps them from over cooking and boiling over, the starches are released slower and you will not find them boiling over as much, I alway keep a glass of water next to the stove.
Being a former chef, I used boil and steam them as we had the steam jackets to do that work, if you start them off in cold water with a pinch of salt and bring them to the boil lower the heat and simmer them slowly. there texture will not be as mealy also.
And depending on the variety, white or yellow fleshed, russets or the waxier ones from the fall. when I make my mashed, I use a few of each as the verying textures and mealiness give a contrast to the final product, as you cannot make good mashed with out a good amount of butter and milk, it is just a taste issue, but the best results come from it.