How long do potatoes need to boil for mashed?

Method. Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.

Can you boil baking potatoes?

Yes, you can boil a baked potato instead of baking it . Boiling a potato can be a great alternative if you're short on time or don't have access to an oven. It will result in a softer texture compared to baking, but it can still be delicious and versatile for various dishes.

Why put salt in water when boiling potatoes?

Shower them with salt. Dense potatoes don't absorb seasonings easily, so you'll need to salt the water liberally so that the water the potatoes do drink up also carries in seasoning . And because potatoes are so timid in flavor, they need that salt to bring them out of their shells. Pour some salt in, then keep going.

Do you cover potatoes when boiling?

Bring to a boil, then reduce to a simmer. Place the pot over medium-high heat and bring to a boil. Once boiling, reduce the heat to a bare simmer. Do not cover . (Covering changes the environment in the pot and can make the potatoes turn mushy.)

Can you boil potatoes and then bake them?

It involves the process of boiling potatoes until they are partially cooked, but not all the way . Parboiling potatoes allows you to get crispy roasted potatoes that have a nice crust on the outside while being soft on the inside.

Should I pre boil potatoes before baking?

You don't need to, but if you like really crispy potatoes, there's a method that requires a few minutes of pre-cooking . Basically, you put the potatoes into already boiling water for a few minutes to soften up the outside. Then drain, add some fat and flavourings, and with the lid on briefly shake and rotate the pot.

Why do you add baking soda to boiling potatoes?

I love it when cooking involves a bit of a science experiment. In this case, research suggested adding baking soda to the pot when parboiling potatoes; having water of higher alkalinity than usual helps the outside edges of the potatoes break down more, opening up the possibility of a crisper outside texture .

Can you over boil potatoes for mash?

If you overcook them they disintegrate and your potatoes will be soupy . The specific cooking time depends on the size of your potato: a perfectly cooked piece of potato should give no resistance when cut with a knife, but shouldn't crumble into a million pieces.

Is it better to boil potatoes with or without skin for mashed potatoes?

This comes down to personal preference. Potato skins have great potato flavor . Not only do they add flavor, but some really like the texture of potato skins in mashed potatoes. If, however, you are looking for a super-light and fluffy mash with no color contrast, then you may want to consider peeling the potatoes.

How long can potatoes sit in water before boiling for mashed potatoes?

How long can peeled and cut potatoes sit in water before cooking, before they begin taking on too much water? A: We usually recommend no more than 24 hours . You can keep the potatoes from absorbing the water by making sure the water is not salted, and is chilled (you can even add ice to the water).

Boil Potatoes And Slice Them. Arrange With Meatballs And Cheese And Bake For A Delicious French Treat

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INGREDIENTS :

THE DISH:

3 potatoes, peeled and boiled
1 white onion
1 package of ground beef
1 teaspoon of chopped parsley
1 pinch of paprika
1 large bag of shredded mozzarella
bechamel sauce
salt
pepper

BECHAMEL SAUCE:

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5 tablespoons of butter
4 tablespoons of all-purpose flour
4 cups of milk
2 teaspoons of salt
1/2 teaspoon of nutmeg

DIRECTIONS :

Before anything else, we’re going to make a basic béchamel sauce for use later in the recipe! First, get a medium saucepan and melt your butter over medium-low heat. Add in flour and stir it all up until it gets smooth. Keep cooking your mixture until it all turns a light golden color, for about six or seven minutes.
In the meantime, heat your milk in a separate pan until it’s almost at a boil. Once it’s hot enough, gradually add your hot milk one cup at a time to the butter, continually whisking the entire time until it’s smooth. Once all the milk is incorporated, bring the whole thing to a boil and cook for 10 minutes, stirring it constantly. Season it at the end with salt and nutmeg and you’re good to go!
Now that your sauce is ready, preheat your oven to 400 degrees. Next, get a big bowl and throw in your package of beef along with your chopped parsley and paprika. Add a little bit of salt and pepper as well. Once all the ingredients are together, mix together all the ingredients until they’re evenly combined.
Next, peel three potatoes and boil them until they’re semi-soft, around seven minutes. Once they’re ready, take them out and chop them into slices, arranging them around the bottom of a round glass baking dish. Lay one layer flat on the bottom and arrange another layer around the sides as well.
After that, get your meat mixture and work it into ice cream scoop-sized meatballs—the entire thing should form about 15 meatballs. Next, arrange them on your slices of potato that you laid out earlier.
Once you’ve got your meatballs placed together, use your remaining slices of potato to put walls between the meatballs so each one has its own compartment. Pour your béchamel sauce into each one of the “compartments” until it’s relatively full and top the entire thing with a thin layer of shredded mozzarella.
Finally, throw the entire dish in your preheated oven for 15 minutes. Once it’s done, you’ll have a deliciously cheesy and creamy French casserole-style dish that the whole family will love!