Boiled Potatoes Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 10/12/22
Tested by
Noah Velush-Rogers
Noah Velush-Rogers
Tested by Noah Velush-Rogers
Noah Velush-Rogers works on food prep for several area caterers. He has worked with a team of prep chefs for a private school group. He was an assistant cooking teacher for children and teen group cooking classes. Noah was hired as an intern and was then trained as a recipe tester for Fine Cooking Magazine. 
Learn about The Spruce Eats' Editorial Process
Mashed potatoes in a bowl with raw potatoes nearby

The Spruce Eats / Diana Rattray
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Yield: 2 1/2 pounds
Nutrition Facts (per serving)
264 Calories
0g Fat
60g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 264
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 972mg 42%
Total Carbohydrate 60g 22%
Dietary Fiber 6g 22%
Total Sugars 3g
Protein 7g
Vitamin C 27mg 136%
Calcium 43mg 3%
Iron 3mg 17%
Potassium 1517mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Potatoes are one of America's favorite vegetables, with per capita usage in the U.S. topping 113 pounds in 2018. It has become the fifth most crucial crop globally after wheat, corn, rice, and sugar cane.

Whether for mashed potatoes, potato salad, or a casserole, you likely have to boil potatoes from time to time. You can cook the potatoes peeled or scrubbed, depending on preference and how you plan to use them. You can cube the potatoes, cut them into quarters, or leave them whole.

When they're ready-- toss hot boiled potatoes with some butter and herbs, or make classic mashed potatoes or savory garlic mashed potatoes. Or whip up a picnic potato salad or German potato salad with cubed potatoes. If you have leftovers, use them to make skillet fried potatoes for a fabulous breakfast or dinner side dish.

“It’s hard to go wrong with potatoes even if you’re just mashing them. If served by themselves just mashed, add some parm, chives, pepper and some chopped up garlic simmered in some oil until they’re fragrant. Also, you can’t go wrong with a shepherd's pie.” —Noah Velush-Rogers

Boiled mashed potatoes close up
A Note From Our Recipe Tester

Ingredients

  • 2 1/2 pounds potatoes

  • 1 tablespoon kosher salt

Steps to Make It

  1. Gather the ingredients.

    Boiled potatoes ingredients gathered

    The Spruce Eats / Diana Rattray

  2. Scrub the potatoes and peel them, if desired. Cut them into cubes or large chunks, or leave them whole.

    Potatoes cut into cubes on a wooden cutting board with a knife

    The Spruce Eats / Diana Rattray

  3. Put the potatoes in a large saucepan and cover with cold water. Add about 1 tablespoon of salt, or about 1 teaspoon per quart of water.

    Salt added to pot of water with cubed potatoes

    The Spruce Eats / Diana Rattray

  4. Bring the potatoes to a boil over high heat. Reduce the heat to medium-low to maintain a gentle boil and place a lid on the pan. Lower the heat more if the water begins to boil over.

    • Cubed and very small potatoes: 12 to 15 minutes
    • Quartered potatoes and whole medium potatoes: 15 to 20 minutes
    • Whole large potatoes: 25 to 30 minutes

    Test the potatoes with a fork or skewer inserted into the largest pieces; it should go all the way through with no resistance.

    Potatoes in a pot boiling

    The Spruce Eats / Diana Rattray

  5. Transfer the potatoes to a colander to drain thoroughly. Mash the potatoes or use them in potato salad or other dishes.

    Cubed potatoes draining in a colander

    The Spruce Eats / Diana Rattray

The Best Potatoes for Boiling

Not all potatoes should be boiled. Starchy baking potatoes are fine to boil if you're making mashed potatoes but they tend to break down when boiled so they won't be good for any dish calling for firm potatoes, such as a potato salad or casserole. The lower starch "waxy" potatoes and all-purpose varieties are ideal because they hold their shape much better.

  • Starchy Potatoes: Russets, Idaho
  • Low Starch Waxy Potatoes: Red Bliss, fingerlings, new potatoes, baby potatoes, Russian Banana
  • All-Purpose Potatoes: Yukon Gold, purple potatoes, white potatoes

Tips

  • Potatoes may be boiled ahead of time. Cool the potatoes and store them in a covered container in the refrigerator for up to 3 days.
  • To cool potatoes quickly, drain them in the colander and rinse with cold water or dip in an ice water bath.

Recipe Variations

  • For easy garlic mashed potatoes, add 4 to 6 whole peeled garlic cloves to the pan with the potatoes. Boil until tender, drain potatoes and garlic, and mash with 4 ounces of butter and warm milk, as desired. Season with salt and pepper.