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Ginger123
Sooo happy
Member since 8/07 1235 total posts
Name:
dana
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boil potatoes
any tricks suggestions tips .. i always mess them up
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Posted 11/19/07 3:37 PM  |
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DRMom
Two in Blue
Member since 5/05 20223 total posts
Name:
Melissa
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Re: boil potatoes
Test them after 15 minutes or so. Cut them all roughly the same size so they cook at the same time
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| Posted 11/19/07 3:39 PM |
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Re: boil potatoes
just keep tabs on them.... poke them every now and then, and they'll never be over cooked / mushy
It also helps if you get small red potatoes (or other thin skinned potatoes) and leave the skin on. This prevents them from absorbing too much water while cooking....
then, drain, let sit in the pot and dry out a bit, and mash with butter and milk & / or cream. Taste it as you go along, since you can always add milk, but you can't take it out 
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| Posted 11/19/07 5:43 PM |
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donegal419
St. Gerard, pray for us.
Member since 7/07 7650 total posts
Name:
K
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Re: boil potatoes
i like to put them in water that is already boiled so they aren't in the water for too long. i like to poke with a fork, if it goes in smoothly, they're done!
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| Posted 11/19/07 6:47 PM |
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Ginger123
Sooo happy
Member since 8/07 1235 total posts
Name:
dana
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Re: boil potatoes
thank you. i tried again and failed they were falling apart in the water and then when i tokk them out they were still lumpy grrr what did I do wrong?
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| Posted 11/19/07 9:13 PM |
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Re: boil potatoes
they should never fall apart.... that is way overcooked.
what type of potatoes are you boiling? it shouldn't be idaho (fluffy / grainy baking potatoes). It should be something dense and more 'waxy'.... small red potatoes, small creamer potatoes, even yukon gold potatoes.
baking potatoes (oblong, roughly 4-6", and brown) break up and saturate more easily than small dense potatoes.
potatoes the size of a small apricot (slighly larger than a gold ball), if put in cold water and then heated to a boil, will cook in about 8-20 min after the water begins to boil.
Poke a raw potato with a fork... feel the resistance? It doesn't go much farther than the skin. As it cooks, you'll be able to push it in deeper and deeper. they're done when you can insert a fork in, and there is some resistance, but no unpenetrable hard 'core'.
You should NOT be able to penetrate the potato without applying force... if you do, and it cracks open, it's overcooked.
keep the skins on (consider it to be insurance), get some small creamers, and try it out.
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| Posted 11/19/07 11:04 PM |
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