Chefs often boil a big batch of potatoes without them turning to mush by following a few key techniques. Here's how they do it:
Choose the right type of potatoes: Selecting the right variety of potatoes can make a difference. Waxy potatoes, such as new potatoes or red potatoes, hold their shape better when boiled compared to starchy potatoes like russets. Waxy potatoes have a firmer texture, making them ideal for boiling without turning to mush.
Cut potatoes into uniform sizes: Ensure that all the potatoes are cut into similar-sized pieces. This helps in even cooking, so you won't end up with some overcooked and others undercooked.
Use cold water: Start by placing the potatoes in a pot of cold water. This allows for gradual heating and even cooking throughout the potatoes. If you start with hot water, the outer layers of the potatoes might cook faster than the center, leading to uneven texture.
Bring water to a gentle boil: Place the pot with the potatoes over medium-high heat and bring it to a gentle boil. Avoid vigorous boiling, as it can cause the potatoes to break apart.
Salt the water: Add salt to the boiling water. Salt helps to enhance the flavor of the potatoes. You can also add other seasonings or herbs to infuse additional flavors.
Monitor cooking time: Keep a close eye on the potatoes while they boil. Start checking for doneness after about 10-15 minutes, depending on the size of the potato pieces. The potatoes should be tender but not falling apart when pierced with a fork.
To hot hold boiled potatoes without them turning mushy:
Drain the potatoes: Once the potatoes are cooked to your desired doneness, drain them immediately in a colander to remove excess water.
Spread them out: Spread the boiled potatoes in a single layer on a baking sheet or a large tray. This prevents them from sticking together and allows them to cool down slightly.
Maintain temperature: If you need to hot hold the potatoes for a short period, cover the tray with aluminum foil or place it in a warm oven (set at a low temperature, around 200°F/93°C) to keep them warm without overcooking.
Remember, hot holding for an extended period can affect the texture of the potatoes, making them less desirable. If you need to keep them warm for an extended period, it's recommended to hold them in a warming drawer or use a slow cooker set on the "warm" setting, which maintains a lower and consistent temperature.