How To Tell If Potatoes Are Done Boiling?
It is quite an easy task to tell if the potatoes are done boiling. Potatoes become very tender when they are done boiling. To check that, all you have to do is poke the potato with a fork or knife or any sharp utensil – if it slides easily all the way to the center then the potato is boiled.
A common test is to stab the potato with a knife, which will help you determine whether or not the potato has been cooked. To check whether a potato is done, stick a knife in the middle; if it goes easily, then the potato is done. You will know the potatoes are done when you can stab them with a fork, they will go through and easily slip out of the fork.
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Generally, the easiest way to tell whether or not they are cooked enough is to grab the potato and poke at it with a knife, skewer, or fork. You can immediately tell that the cooked potato is ready if the knife or skewer that you inserted met with very little resistance. Potatoes are cooked correctly if you encounter little resistance when sticking the knife or skewer in them. The secret to getting perfect, perfectly cooked potatoes on a consistent basis involves a simple test you can do using your knife or skewer.
| Storage | Shelf life |
| Boiled potatoes in refrigerator | 3-4 days |
| Mashed potatoes At room temperature | 2 hours |
Whether you are making pureed potatoes or boiling potatoes for side dishes, you want to be sure that they are cooked correctly. You can enjoy cooked potatoes plain, topped with butter and fresh herbs, or you can use them to make mashed potatoes, a potato salad, or potato casserole. Medium-starch or all-purpose potatoes, such as Yukon Gold, are ideal to be cooked for use in a potato salad or added to a soup, since medium-starch or all-purpose potatoes will not break as easily. Low-starch potatoes (or waxy potatoes), such as russet potatoes or fingerling potatoes (my personal favorite), are ideal for boiling to use in potato salads, roasted, fried, or as a side served with butter and parsley as they do not break apart as easily and retain their shape.
Low starch potatoes, like red potatoes or baby potatoes, are best when they are cut into cubes as they retain their shape, while higher starch potatoes are best boiled whole, since they will turn waterlogged and limp when cut. If you put potatoes into water already boiling, the exterior will be the first to cook, which results in unequally cooked potatoes which are more prone to breaking. Most liquid will either be boiled off or be absorbed into the potato that is being cut in the cooking process making it unnecessary to strain. Placing the cut side down in salted, cold water will make sure that the exterior does not cook faster than the interior.
Placing potatoes in water when water is still cold will ensure that the exteriors do not cook too fast than the interiors. You can also pre-boil water to save a few minutes, though the consistency of the potatoes will be a little worse if you begin with cold water. It is easier to first boil saltwater, then add the potatoes (as opposed to starting with them both in a pan). Potatoes are typically cooked in boiling water, but you can prepare them in cold water instead, if desired.
Your slow cooker does not actually boil the liquid, but the effects are the same, and if you are planning on using your cooked potatoes to make mashed potatoes, you can make the mash — or even the serving — straight from your slow cooker.
It is important to remember to place the potatoes into the cooking liquid BEFORE bringing it to the boil — not the other way around. The boiling keeps nutrients in the potatoes throughout the cooking process, and also adds some flavors and texture to the end product. You can also leave the potatoes whole; this is best for when you are boiling starchy potatoes, which may get mushy during the cooking process. The skins will slip off when boiling, so keep the potatoes whole if you want to leave the skins on to make your potato mashed.
Boil the small (or smaller) potatoes until they are fork-tender, about 10 minutes depending on the size of your potatoes. Bring the salted cold water to a rolling boil, lower heat to low, and cook on low for 10-12 minutes, depending on how you like your potatoes. To prepare properly, boil potatoes, sliced or not, in a pan of water for about 12 to 15 minutes. If your potatoes are cut up into cubes or smaller pieces, they should cook for about 15 minutes.
If you choose to first cut the potatoes into cubes, you can probably get away with around 15 minutes of boiling time, regardless of the size of the potatoes you begin with. Regardless of what you choose to do with your skins, your potatoes will cook faster if you chop them up into cubes before boiling. To parboil potatoes, follow the same instructions as you would to boil potatoes whole, though shortening cooking times. Drain the water once potatoes are completely cooked, and allow potatoes to cool before handling.
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Let whole potatoes cool at least 15 minutes before cutting to get the best texture and avoid burning fingertips. You will find russet potatoes require more time than other types of potatoes to cook (20-30 minutes). Small potatoes are usually done after 10 minutes in boiling, whereas larger potatoes can require twice that cooking time. While there is no certain boil time that you can always rely on to get perfectly cooked potatoes, a good rule of thumb is to ensure that they are cooked through.
If you are looking for a stronger potato flavor, consider cooking your potatoes in stock or in a mixture of stock and water. Also, if you boil potatoes, they will have a soft texture because the water is not boiling so quickly. Technically, you end up with the same outcome–a soft potato–whether you boil or simmer your potatoes. As a result, when you are mashing your potatoes that have been water-soaked, you might find your potatoes are more like a soupy mess than they are a puffy one.
If you want to remove the skin, you can cut potatoes into halves or quarters and put in cold water. Wash the potatoes, then slice the potatoes into halves, if small (or chop them into small pieces, if large). Avoid boiling the potatoes all the way through, otherwise, the potato centers will be undercooked, and the outside will become soft. At this point, boiled potatoes should be ready for eating, though you may still cook them more if desired.
How do you know if potato is boiled?
Cubed potato pieces will take around 14-15 minutes to cook while whole potatoes will take 20-25 minutes to cook. To check if they are done boiling, you should pierce the potatoes with the tip of a fork to see how much resistance there is. If they are properly cooked, your fork should slide through the potato easily.
How long does it take to boil potatoes?
You should boil cubed potato pieces for about 10-12 minutes, whole medium-sized potato pieces for 15-20 minutes, and whole russets for about 25 to 30 minutes. You should always check with the tip of the knife or a fork to check if your potatoes are tender enough. They will be properly cooked if the utensil slides in easily.
Can you over boil potatoes?
Overboiled potatoes are not always dry and hard instead they are soft. When you over boil, the potato absorbs more water. When you go to mash them, the water leaks out, resulting in the watery and soupy mess. This will look mushy and you might want to toss in a faraway compost pile.