Washing
Whether or not you plan to peel potatoes, always wash them under cold running water, preferably using a clean sponge. Unlike a stiff-bristled brush, the sponge won’t tear or cut the skin when rubbing away dirt.

Peeling
The most efficient tool for peeling potatoes is a sturdy swivel-blade vegetable peeler with a heavy, nonsolid or rubber handle and a small pointed scoop at the tip end for removing eyes or sprouts.

Since potatoes discolor rather quickly once they are peeled, it is best to prepare other parts of the recipe first, then peel the potatoes just before using them. If necessary, keep peeled potatoes in a bowl of cold water to cover for a short period of time. If you keep them in water for longer than 30 minutes they will begin to lose nutrients in the water.

Steaming
A collapsible stainless-steel steamer basket, or rack, with a center handle is perfect for steaming potatoes. The sides of these baskets consist of overlapping panels that open flat like the petals of a flower. The panels should rest loosely against the sides of the pot in order to prevent the potatoes from falling into the water. The handle in the center of the basket allows the cooked potatoes to be lifted easily out of the pot. The water level in the pot should be at least 1 inch deep but 1/2 inch lower than the bottom of the basket so the water doesn’t boil up into the potatoes.

A quick way to steam potatoes is to cut them into rounds 1/4 inch thick or into 1/2 inch dice. Steaming potato pieces in this way preserves texture, flavor, and nutrients that can be lost when the pieces are boiled. Bring the water to a boil before adding the potatoes to the basket. Cover the pot tightly and steam until the potatoes are tender when pierced by a small knife. If steaming whole potatoes, which take longer, occasionally fold up one of the steamer basket panels to check the water level in the pan, and replenish with more boiling water if necessary.

Boiling
The best way to boil potatoes is whole with their skins on. This keeps them from becoming waterlogged and helps to prevent nutrients from being lost in the water. When boiling whole potatoes, make sure the potato skins are not broken so the nutrients will be better preserved.

To boil potatoes, fill a pot with water, leaving some room for the potatoes to be added. Bring the water to a boil and sprinkle in a generous amount of kosher salt, a little at a time, or the water may boil over. Add the potatoes to the pot and cook for the time indicated in the recipe before testing for doneness. Test the largest potato first, because if it is done, the smaller ones will be, too. Usually, once the skins start to split, the potatoes are cooked through.

If you are boiling peeled potatoes, be sure to cut them into small pieces, 1 inch or less. They will cook faster and spend less time in the water, where they can lose nutrients and become mushy in texture.

Mashing
Mashed potatoes can be made in a number of ways. You can start with boiled whole, unpeeled potatoes or steamed peeled potato rounds or dice.

Shown below are the basic steps for making mashed potatoes using whole, unpeeled potatoes.

COOKING WHOLE POTATOES: Start with whole unpeeled potatoes and cook them in a large pot of salted boiling water until tender, 20-40 minutes, depending on the potatoes’ size. When the skins begin to split, the potatoes are cooked through. Drain the potatoes and empty the water from the pot. Add the butter called for in a recipe to the still-warm pot so it begins to melt.

PEELING WHOLE POTATOES: While the potatoes are still hot, use a large two-pronged fork or a pot holder to hold each potato, then peel with a paring knife. The skins should come off easily.

MASHING: Return the still-hot potatoes to the pot with the butter. The heat from the potatoes will help melt the butter. Mash the potatoes until fairly smooth.

ADDING MILK: Mix in the milk or cream and other ingredients. (If desired, warm the milk or cream first to help keep the potatoes from becoming cold as you finish mixing.) Adjust the texture by gradually adding more milk or cream, 1 tablespoon at a time, as needed to reach desired consistency.

You can alter the texture of mashed potatoes depending on the mashing tool you use. A handheld masher will produce mashed potatoes with a coarse texture. It doesn’t over-work the potatoes and doesn’t activate their starches, which means the end result will not be gummy. A ricer uses a plunger to force the potatoes through a pattern of small holes. This action breaks them up finely to yield smooth, fluffy mashed potatoes. An electric mixer will whip potatoes to a fluffy mass. To avoid over beating them, first mash them a little by hand with the butter to break up the biggest lumps. Then whip them to the desired consistency, adding the remaining ingredients. Do not use a food processor or you will end up with a dense, gummy texture.

If adding sautéed leeks, cabbage, spinach, yellow onion, or other substantial ingredients to mashed potatoes, first mash the potatoes with the butter and milk and then use a large spoon to stir in the additional ingredients by hand.

The leanest way to make mashed potatoes is to use vegetable or chicken stock or broth for the liquid instead of milk or cream. For real calorie savings, reserve some of the potato cooking water to use for mashing with the potatoes.

Baking
Shown below are the basic steps on how to bake potatoes.

4 russet potatoes, 8-10 oz each, scrubbed and patted dry
4 teaspoons olive oil or melted butter (optional)
Position a rack in the upper third of the oven and preheat the oven to 400∞F. Pierce the potatoes in a few places with a fork. For a delicate crisp skin, rub each potato with 1 teaspoon olive oil or butter. If you are planning to use the potatoes for another recipe or if you would like a harder, crustier skin, omit the oil. Place the potatoes directly on the oven rack.
Bake the potatoes until tender when pierced with a knife, 45 minutes-1 hour.

If using the potatoes for another dish, proceed as directed in that recipe. If serving them immediately, use a potholder to grasp each potato and cut lengthwise through the top to reach halfway through its depth. Press in the sides to force the top open. Fill with a topping as desired.

Roasting
Roasting potatoes in the dry heat of the oven will yield crisp brown crusts and tender centers. To roast, position an oven rack in the center of the oven and preheat the oven to the required temperature for at least 15 minutes. Use heavy roasting pans or baking sheets to prevent the metal from buckling and to safeguard the potatoes from getting scorched while roasting. Even if the potatoes are coated in oil, spray the baking sheet or pan with vegetable oil spray to ensure that crusty parts will not stick to the surface.

If roasting whole peeled potatoes, make sure to wipe them dry with kitchen towels or paper towels before seasoning them. The dry surface will hold any coating of herbs and spices better and will yield a better crust. Turn them with tongs rather than a fork to avoid piercing them.

If roasting potato slices, wedges, or cubes, dry them well before you season them. Turn them over with a thin flexible spatula that will keep the pieces intact and will not tear away any of the developing crust.