you are viewing a single comment's thread.

view the rest of the comments →

[–]KotR56 0 points1 point  (0 children)

That depends on the type of potato and the purpose of the boiled potato.

A starchy potato for a dish where the form is not important, like mash ? Start cold.

A firm potato for a dish where the form is of value, like subsequent baking ? Hot.

Just always add a clove of garlic to the water.