15 mins | Cook Time: 20 mins | Serves: 8
Step 1: The Right Cut & The Cold Water Start
Peel the potatoes and cut them into uniform 1-inch chunks. This ensures they all cook at the same rate.
Place the chunks in a large pot and cover them with cold, generously salted water. Starting in cold water allows the potatoes to cook evenly from the inside out.
Step 2: The Simmer (Not a Rolling Boil)
Bring the pot to a boil over high heat, then immediately reduce the heat to maintain
a gentle simmer
. Cook for 15-20 minutes, or until the potatoes are extremely tender
and fall apart easily when pierced with a fork.
Do not let the water boil vigorously, as this will cause the outside of the potatoes to become waterlogged before the insides are cooked.
Step 3: The Critical Dry-Out
Drain the potatoes in a large colander. Then, return them to the hot, dry pot over low heat for about 1 minute, shaking the pot gently. This evaporates any excess surface moisture, which is the #1 enemy of
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