When cooking potatoes, it is common advice to start them in cold water rather than hot water. But why is that? There are a few reasons why starting potatoes in cold water is recommended.
To Prevent Overcooking
One of the main reasons to start potatoes in cold water is to prevent them from getting overcooked. When you add potatoes to already boiling water, the outside of the potato will start to cook and become soft before the inside of the potato is fully cooked through. This can lead to mushy, overcooked potatoes.
By starting the potatoes in cold water and bringing it to a boil, the potatoes will cook more evenly all the way through. The outside of the potato will not overcook before the inside is done. This helps ensure evenly cooked, fluffy potatoes.
To Control Cooking Time
Putting potatoes into boiling water makes it harder to control the precise cooking time. Since the outside of the potato starts cooking immediately, it’s easy to unintentionally overcook them if you’re not extremely careful with your timing.
Starting in cold water allows you to precisely control the cooking time and ensure the potatoes are perfectly cooked through without becoming mushy. You bring the water to a boil first, then add the potatoes and start timing from there. This gives you consistent results each time.
To Add Salt and Seasonings
Many recipes call for adding salt, herbs, or other seasonings to the potato cooking water. By starting the potatoes in cold salted water, the salt and seasoning flavors can fully permeate the potatoes as they cook.
If you were to season already boiling water and then add potatoes, the outside of the potatoes would cook quickly sealing in the flavor before the inside has a chance to absorb it. Starting in cold seasoned water allows the flavor to infuse the potatoes all the way through.
To Retain Shape and Texture
Adding raw potatoes to boiling water can cause the outsides to become waterlogged, swollen, and mushy before the inside finishes cooking. This can lead to potatoes losing their shape, becoming mushy, and falling apart.
Letting the potatoes warm up gradually in cold water helps them retain their shape better. The outside of the potato becomes tender at the same rate as the inside, rather than overcooking and becoming mushy too fast.
To Retain Nutrients
Cooking potatoes in boiling water causes some nutrients like vitamin C to leach out into the cooking liquid. Starting potatoes in cold water and bringing to a boil allows more nutrients to be retained in the potato itself rather than being lost in the water.
When is it Okay to Start Potatoes in Hot Water?
While cold water is usually recommended, there are some instances where starting potatoes in hot or boiling water is acceptable:
- When making mashed potatoes, the potatoes will be mashed anyway so precise shape and texture retention is not as important.
- For diced or cubed potatoes in stews, soups, etc. where precise cooking time is not critical.
- When boiling small baby potatoes or fingerling potatoes that cook quickly.
- When you want to reduce overall cooking time by a few minutes.
So in summary, starting potatoes in hot or boiling water can be done in some recipes, but cold water is still best for most applications to ensure evenly cooked potatoes with the best texture.
What Kind of Potatoes Work Best?
Most types of potatoes can be started in cold water successfully. But some varieties hold their shape and texture a bit better than others when using this method:
| Potato Variety | Cold Water Suitability |
|---|---|
| Russet | Excellent – fluffy insides, sturdy exteriors |
| Yukon Gold | Excellent – hold shape well |
| Red | Good – retain creamy texture |
| Fingerling | Good – small size cooks evenly |
| Purple | Fair – tend to bleed color |
Waxy potato varieties like new potatoes and baby potatoes also do well with the cold water method. Their moisture content means they cook evenly throughout.
The only potatoes that don’t work quite as well started in cold water are more delicate varieties like Yellow Finn. Their texture can become mealy or crumbly with this method.
Tips for Starting Potatoes in Cold Water
Follow these tips for best results when starting your potatoes in cold water:
- Use similar sized potatoes for even cooking.
- Start with cold tap water, not iced or frozen water.
- Bring the water to a rolling boil before adding potatoes.
- Add potatoes gently to avoid cracking or bruising.
- Cook uncovered for best results.
- Test potatoes for doneness with a fork or knife tip.
- Drain immediately to stop cooking process.
What is the Right Potato to Water Ratio?
For optimal cooking, you want about 1 quart of water per pound of potatoes. Too little water can lead to uneven cooking. Too much can dilute starch and nutrients leaching into the water.
Here are some recommended potato to water ratios:
| # of Potatoes | Amount of Water |
|---|---|
| 1-2 potatoes | 3-4 cups water |
| 4 medium potatoes | 4 cups water |
| 1 lb small potatoes | 4 cups water |
| 2 lbs potatoes | 8 cups or 1/2 gallon water |
These ratios can be adjusted up or down depending on your preferences. The key is having enough water to allow even cooking without too much dilution of flavor.
How Long Does it Take to Cook Potatoes Starting in Cold Water?
Cooking time can vary based on the type, size, and quantity of potatoes. But here are some general guidelines for cooking times starting with cold water:
| Potato Type | Cook Time |
|---|---|
| Small red or white potatoes | 15-20 minutes |
| Quartered russet potatoes | 20-25 minutes |
| Halved small Yukon gold potatoes | 20-25 minutes |
| Whole large russet potatoes | 45-55 minutes |
The timing starts once the water reaches a full rolling boil. Check potatoes for doneness by poking with a fork to test tenderness.
Should You Rinse Potatoes Before Boiling?
It’s generally recommended to rinse potatoes under cool running water before cooking them. Here’s why:
- Removes any dirt or debris from the surface
- Washes away any chemical residues from storage or transportation
- Reduces potential exposure to harmful bacteria like E. coli
- Gets rid of excess starch on the skin for better texture
Rinsing also helps prevent the potato skins from sticking together during boiling. Just avoid soaking the potatoes, which can draw out flavor and nutrients.
Conclusion
Starting potatoes in cold water offers many advantages over hot water. The cold water method produces evenly cooked potatoes with a tender, fluffy interior and intact shape and texture. It allows better timing and temperature control for perfect doneness. While not required in all recipes, beginning potatoes in cold water is the best way to cook them in most applications.