How to Boil Potatoes Just Right for Any Recipe

"Starchy (floury) potatoes: Idaho potatoes, russets, and similar varieties have a higher starch content (duh) than other varieties, making them more absorbent and prone to becoming waterlogged if overcooked. When expertly boiled, starchy potatoes break down with the help of a ricer or food mill to a silky, ultra-creamy purée, with a mild, slightly earthy flavor, making them a traditional pick for mashed potato recipes."

"Waxy potatoes: New potatoes, Red Bliss potatoes, fingerling potatoes, and others in this category maintain a slightly firm, dense texture post-boil (provided they aren't overcooked), and offer a slightly sweet flavor. They're also better at keeping their shape than other types of potatoes-a quality befitting niçoise and potato salads. All-purpose potatoes: The clearest example of an all-purpose spud is a Yukon Gold potato. This hybrid combines the best qualities of starchy and waxy varieties and is the BA test kitchen favorite for ultra-creamy, perfectly buttery mashed potatoes."

Different potato varieties require distinct cooking times, generally ranging from 15 to 40 minutes. Starchy varieties like Idaho and russets have high starch and can become waterlogged if overcooked; they yield silky purées when passed through a ricer or food mill. Waxy potatoes such as New, Red Bliss, and fingerlings stay firm and hold their shape for niçoise or potato salads. Yukon Golds are all-purpose hybrids that combine creaminess and structure for buttery mashed potatoes. Start potatoes in cold water for even cooking and add salt to properly season them.

Read at Bon Appetit