Boiling a potato the right way?

[Samuel]

I can't seem to boil a potato the right way. They're too soft when I boil them too much, and still raw if I boil them less. I follow the "fork tender" rule, but someone told me that potatoes continue to boil even after you take them out. Any suggestions?

[mcnerd]

The experts say:
How do you determine which way to boil them? You can't. It's hard to please everyone and there's not much you can do about it.

But check out this link for some hints:
http://www.akiskitchen.ca/techniques/potatoes_boiling/potatoes_boiling_1.html

[Samuel]

Wow, I've never imagined that there are so many details to look after. I mean, my mother always boils them the right way. I guess I need to keep a better eye on them. Is Yukon Gold the best choice for mashed potatoes? Or the new, red ones?

[NOCHEF&JUSTLOVESFOOD.YUM]

I think a lot of the problem is whether or not you use a starchy potato or a baking potato, you get different tastes and cooking times. If the potato felt hard or looked a little wrinkled and dried out, My Mom would soak them in cold water for 30 minutes before she started the cooking. One of my favorites, and a little different:

Crushed Yukon Gold Potatoes

INGREDIENTS:
1 Pound (500 g) Yukon gold potatoes or new small red potatoes
Kosher salt
3 tablespoons unsalted butter
Freshly ground pepper
1 teaspoon chopped Italian flat leaf parsley

PREPARATION:
Cover potatoes with cold water in a medium saucepan. Bring to a boil over high heat; add 1 tablespoon salt. Reduce heat to medium-high, and simmer until potatoes are just tender when pierced with a fork, 10-15 minutes; remove potatoes as they are done.

Drain, and let cool slightly, about 5 minutes.

Place potatoes on a cutting board. Lightly crush potatoes with the side of a large knife or your palm. Melt butter in a large skillet over medium-high heat. Add potatoes, and cook, flipping once, until crisp and golden brown, 4-5 minutes per side. Season with salt and pepper; sprinkle with parsley.

[she_cookie]

Hmm.. boiling potatoes is indeed a bit of a problem for me too :D I think this is why i don't cook this to often, they always seem to boil to much, and when i let them stay less time, they seem to be to hard..
I managed to boil the right a few times, but i don't always do.