Boiled Potatoes
Tender, perfectly boiled potatoes ready to be mashed, dressed, or served as a simple side. These skin-on Yukon Golds soak up just the right amount of salt while cooking, delivering a clean, buttery flavor without any fuss. A humble kitchen staple that forms the backbone of countless comfort food favorites.
For 4 servings
- prep
Scrub and inspect the potatoes.
Give the potatoes a good scrub under cold running water. Remove any eyes or blemishes with the tip of a paring knife. Leave the skins on.
- prep
Place potatoes in the pot and cover with cold water.
Set the whole potatoes in a large pot. Pour in enough cold water to cover them by about 2 inches. Stir in the salt.
TIPStarting with cold water ensures the potatoes cook evenly from edge to center. - boil · ~20 min
Bring to a boil, then simmer until fork-tender.
Set the pot over high heat and bring the water to a full rolling boil. Lower the heat to maintain a steady simmer, cover partially, and cook until a fork slides easily into the center of the largest potato, 15 to 20 minutes.
TIPKeep the boil gentle — violent bubbling can cause the skins to split and the potatoes to turn watery. - prep · ~3 min
Drain and steam-dry the potatoes.
Carefully pour the potatoes into a colander set in the sink. Return the potatoes to the still-warm pot and let them sit uncovered for 2 to 3 minutes so any surface moisture evaporates.
TIPThat brief steam-dry makes them light and fluffy rather than soggy. - serve
Serve warm or use in your desired recipe.
Enjoy the boiled potatoes as is with a pat of butter and fresh herbs, or let them cool slightly for potato salad, mashing, or pan-frying.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Scrub Yukon Golds well but leave the thin skin on for flavor and texture.
- 2Start potatoes in cold salted water so they cook evenly from outside in.
- 3Simmer gently once boiling—violent bubbling can split the skins and make potatoes waterlogged.
- 4Test doneness by sliding a fork into the center of the largest potato—no resistance means ready.
- 5Steam-dry drained potatoes in the warm pot for 2–3 minutes to keep them fluffy, not soggy.
- 6Use the leftover cooking water to thin soup or gravy—it's full of potato starch and flavor.
Adapt it for your goals.
Herb-butter finish
After steaming dry, toss potatoes with melted butter and chopped fresh parsley, chives, or dill for a simple, aromatic side dish.
garlic parmesanGarlic-parmesan
Crush 2 garlic cloves into the warm pot with the drained potatoes, then toss with grated Parmesan and a drizzle of olive oil for a savory twist.
vinegar mustard potato salad baseVinegar-mustard potato salad base
Slice cooked potatoes while warm and toss with a vinaigrette of white wine vinegar, Dijon mustard, and shallots for a tangy all-American potato salad.
low sodiumLow-sodium
Omit salt from the boiling water and instead season the potatoes lightly after cooking with salt-free herb blends or lemon juice.
Why this is on our healthy list.
Rich in Potassium
Yukon Gold potatoes, especially with the skin on, are a good source of potassium, which supports healthy blood pressure and muscle function.
Contains Vitamin C
Boiled potatoes retain a fair amount of vitamin C, an antioxidant that aids immune health and collagen production.
Naturally Fat-Free
These boiled potatoes contain no added fats, making them a lean, filling carbohydrate source that's gentle on digestion.
Provides Fiber from Skins
Leaving the skin on adds dietary fiber, which promotes gut health and helps keep you full longer.
Frequently asked questions
Starting in cold water allows the potatoes to heat gradually, so the center cooks at the same speed as the exterior, avoiding a hard, uncooked core.
