To boil potatoes for mashed potatoes, the general recommended time is about 15 to 20 minutes when the potatoes are peeled and cut into quarters. The potatoes should be boiled until they are fork-tender, meaning a fork easily slides into the potato without resistance but the potatoes do not fall apart. Whole potatoes will take longer, typically around 30 minutes depending on size. Here are key points for boiling potatoes for mash:
- Peel and cut potatoes into roughly equal-sized pieces for even cooking.
- Place potatoes in salted cold water, then bring to a boil.
- Boil for 15–20 minutes for peeled and quartered potatoes until fork-tender.
- Drain the potatoes once done and proceed to mash them.
Russet or baking potatoes are ideal for mashed potatoes because of their starchy texture that yields fluffy results. Yukon Gold potatoes are another good choice for a creamier texture. This timeframe and method ensure perfectly cooked potatoes ready for creamy mashed potatoes without becoming watery or mushy.