JP's Basic Boiled Potatoes

When I boil or steam potatoes, I usually make extra, since I have several recipes that call for precooked potatoes—among them Potatoes Persillade and Ragoût of Potatoes. Boiled potatoes will keep, refrigerated, for a few days and are delicious in salad as well. This recipe calls for 1½ pounds of potatoes, but you can make double or triple this amount and use the remainder later in the week.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the potatoes thoroughly and place them in a saucepan. Add enough water to cover the potatoes by about 1 inch.

Step 2

Cover the pan, bring the water to a boil, and boil gently for 18 to 22 minutes, until the potatoes are tender when pierced with the point of a sharp knife.

Step 3

Pour out the water and set the potatoes aside in the pan to dry. (The residual heat in the potatoes will draw more moisture from them, making them firmer and creamier than if they were cooled in the water.)

Step 4

When they are cool enough to handle, peel the potatoes for immediate use in another recipe, or cool completely and refrigerate(unpeeled) for later use.