Cooking Potatoes; Which is Better?

"Wayne Boatwright" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

When boiling cut-up potatoes for mashing (yes, I know, many people boil them whole with the skins
on), which is better...boiling in just enough water to cover adequately, or in a large volume of
water? (By large volume, I mean several inches of water above the potatoes.)

...And why?

TIA Wayne

It matters only that less water will boil and cook faster. Otherwise, it's the same deal; the
potatoes need to cook through.

Jack 212º

"Wayne Boatwright" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

When boiling cut-up potatoes for mashing (yes, I know, many people boil them whole with the skins
on), which is better...boiling in just enough water to cover adequately, or in a large volume of
water? (By large volume, I mean several inches of water above the potatoes.)

...And why?

TIA Wayne

I can't see how it would make any difference at all.

--
Peter Aitken

Remove the [censored] from my email address before using.

In article <[email hidden]>, Wayne

Boatwright said:

When boiling cut-up potatoes for mashing (yes, I know, many people boil them whole with the skins
on), which is better...boiling in just enough water to cover adequately, or in a large volume of
water? (By large volume, I mean several inches of water above the potatoes.)

...And why?

Well, I think you want the water at full boil, and the water should return to the boil as quickly as
possible over high enough heat.

Because you want to cook the vegetable quickly. Because it retains more flavor and texture that way.

So, as with pasta (for which there are additional reasons to maintain a boil), you want to use
plenty of water.

The mass of water, and it's mass of heat helps get you back up to temp more quickly after adding
the product.

--
Jack

Wayne Boatwright <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

When boiling cut-up potatoes for mashing (yes, I know, many people boil them whole with the skins
on), which is better...boiling in just enough water to cover adequately, or in a large volume of
water? (By large volume, I mean several inches of water above the potatoes.)

It doesn't matter unless you're worried about evaporation.

I add enough water to cover (plus one inch) the potatoes. Boil 30 minutes and drain.

If you're going to use the water for something else immediately afterwards, pour it in another pan.
Otherwise, dump it.

The Ranger
--
I called you arrogant, but should have used a much longer list of pejoratives. -- Oorah!!,
sdnet.eats, 6/17/03

Wayne Boatwright said:

When boiling cut-up potatoes for mashing (yes, I know, many people boil them whole with the skins
on), which is better...boiling in just enough water to cover adequately, or in a large volume of
water? (By large volume, I mean several inches of water above the potatoes.)

We don't eat a lot of potatoes in this household, and when we do boil potatoes it is usually for
mashing. We usually only do that if we are having a roast and are planning on gravy. I tend to add a
little extra water because I use the potato water for my gravy.

Wayne Boatwright said:

When boiling cut-up potatoes for mashing (yes, I know, many people boil them whole with the skins
on), which is better...boiling in just enough water to cover adequately, or in a large volume of
water? (By large volume, I mean several inches of water above the potatoes.)

...And why?

TIA Wayne

It matters, but not much. Sometimes I save the potato water as a base for soup. In that case, I
don't want more water than I will ultimately use. There's the question of how long the cooking
takes. In general, the more water, the longer the time to boiling, but a wider pot can offset that
somewhat. A larger-bottom pot captures more heat from a gas flame, but the same amount of water is
shallower.

Some people start the potatoes in boiling water, then want the water to return to a boil as soon as
possible after the potatoes go in. More water in the pot means more heat loss through the sides,
hence longer to return to a boil. With more water, the temperature doesn't fall as much when the
potato goes in, but the same amount of heat is absorbed, so the same amount has to be put back. That
takes longer when the water stands higher in the pot. Between you and me, it doesn't matter.

Potatoes in the skin lose less starch to the water. That can be good or bad, depending on
what you want.

Quickie Manhattan Clam Chowder Recipe:

1/2 cup of diced potato* 1 6-oz can of diced clams
2/4 to 1 cup of chunky tomato sauce (marinara)

Boil potatoes in just enough water to cover, allowing for a little loss in cooking. When tender
(doesn't take long!), add the clams and clam juice to the potato/water. Stir to mix, then add the
tomato sauce.

If your sauce is too uniform, add a little carrot and finely diced celery, along with lightly
browned onions. If you cook the potatoes and the vegetables together, you might as well put the
tomato sauce in after the cooking is under way, and add the clams with their juice near the end.

Makes two good portions or four skimpy ones. What the heck: you can always add a little more water.

Jerry
__________________________________________
* Half-inch cubes. For a double or triple recipe, I use my french-fry press. then cut with knife the
other way.

--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

Wayne Boatwright said:

When boiling cut-up potatoes for mashing (yes, I know, many people boil them whole with the skins
on), which is better...boiling in just enough water to cover adequately, or in a large volume of
water? (By large volume, I mean several inches of water above the potatoes.)

...And why?

TIA Wayne

Don't think it matters. Before I relocated to the desert (where water is expensive), I used to use
a substantial excess of water when cooking potatoes or pasta. Now I use much less; but they taste
just as good.

Jack B said:

In article <[email hidden]>, Wayne Boatwright

Quoted message said:

When boiling cut-up potatoes for mashing (yes, I know, many people boil them whole with the skins
on), which is better...boiling in just enough water to cover adequately, or in a large volume of
water? (By large volume, I mean several inches of water above the potatoes.)

...And why?

Well, I think you want the water at full boil, and the water should return to the boil as quickly
as possible over high enough heat.

Because you want to cook the vegetable quickly. Because it retains more flavor and texture
that way.

So, as with pasta (for which there are additional reasons to maintain a boil), you want to use
plenty of water.

The mass of water, and it's mass of heat helps get you back up to temp more quickly after adding
the product.

This advice does not really apply to potatoes: the general rule is to place root vegetables into
cold water and bring them to the boil; it's non-root vegetables which are placed into boiling water.
So, the amount of water isn't a big issue, except that a larger volume will take more time and use
more energy to come to a boil. For these reasons it's probably better to use enough water to cover
the potatoes and a little more to account for any evaporation. CJ