Every time I boil potatoes for buttered parsley potatoes or potato salad they turn out mushy on the outer part and just done enough in the middle whether I cut the potatoes up or leave
Them whole. What is the best way to boil them so they stay firm but done enough?
Thanks

Living on the dark side of the moon, your problem may be altitude.

Your probably dropping the potatoes into the water once it's already boiling, you have to put the potatoes into a pot of cold water and then put the pot onto the heat.

This will make them cook evenly through

My experience has been that it depends on what kind of potatoes your using. Regular russett potatoes will turn to mush and that is usually why those are not used in soups etc. You want to use red potatoes, they stay firm. Otherwise, did you know they sell the already peeled already cooked little round potatoes for parsley buttered potatoes? All you need to do is sautee them a little in some butter and parsley. Less work... LOL.

I forgot to mention that the ones that are already precooked etc, come in a can like veggies do, don't know if you knew about them or not. I use those when I want to make the parsley buttered potatoes

Quote:

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Originally Posted by N0help4u

Every time I boil potatoes for buttered parsley potatoes or potato salad they turn out mushy on the outer part and just done enough in the middle whether I cut the potatoes up or leave
them whole. What is the best way to boil them so they stay firm but done enough?
Thanks

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Try red potatoes they usually stay firm and try not to boil them too long. Also put them in the water when you put the pot on the stove so in cold water. Check them often until you get it right.