The cooking time for potatoes depends on the type of tubers, their size and the method of heat treatment. On average, whole tubers are cooked in a saucepan for 20 to 30 minutes. The potatoes are first washed with a brush, removing as much dirt as possible, then the eyes, spots, green layer (if any) and traces of damage are cleaned and cut out with a knife.

Each case has its own way of preparing and boiling potatoes, and all of them are discussed below.

Jacket potatoes are usually boiled for salads, although they are often eaten plain, with butter and salt. Potatoes boiled in their skins in a saucepan have a special taste and dense consistency, which helps maintain their integrity during further use.

For cooking, it is worth taking medium-sized tubers of approximately the same diameter so that they cook at the same time. For jacket potatoes, select tubers without damage.

Preparation:

  • rinse under running water and thoroughly remove dirt with a brush.
  • Place the tubers in a saucepan with cold water (it should completely cover them), add salt and turn on maximum power.
  • As soon as the water boils, reduce the heat and continue to cook the potatoes under the lid.
  • In 5 min. until ready, put a couple of black peppercorns and a bay leaf into the pan.
  • Check the readiness of the potatoes with a wooden torch or knife. If the tubers are pierced without effort, the potatoes are ready.
  • Drain the water, let the potatoes cool for later use in cold appetizers, or cut into slices, layer with butter, and serve hot.

Advice! Salt for cooking is placed “by eye”, but you can do without it altogether. On average, a full teaspoon of salt is enough for 2 liters of water.

Recipe for delicious and aromatic potatoes

To make boiled potatoes tasty and aromatic, it is not enough to simply boil them in water. Prepared according to the recipe presented, potatoes can easily be not only a side dish, but also an independent dish.

Preparation:

  • Wash and peel a small to medium sized one.
  • Place the tubers in a saucepan with cold water, add salt and put on fire.
  • As soon as the water boils, add a small bunch of celery and a bay leaf to the water.
  • Reduce heat, cover the pan and cook the tubers until tender (total cooking time - approximately 25 minutes).
  • Check the potatoes with a knife. If ready (become soft), drain the water and add herbs and bay leaves.
  • Heat butter in a frying pan and fry finely chopped onions and young carrots in circles. When the onion is browned, add finely chopped garlic (a couple of cloves) and a pinch of dry rosemary.
  • Place the potatoes in a frying pan, press down a little with a masher, sprinkle with dill and mix well.

Advice! You need to peel the potatoes right before cooking, otherwise they will darken, or you can put them in a container with cold water - this will keep their color for several hours.

Read also: Fish in tomato sauce with carrots and onions – 5 recipes

How to properly cook new potatoes

Young potatoes have the most valuable properties and delicate taste. The peel is not cut off with a knife, because it is not only tasty in itself, but also has a lot of useful qualities. In order for young boiled potatoes to turn out tasty, the top layer should not be cut off, but scraped off, after first rinsing the tuber under water.

Preparation:

  • Select tubers of the same size (small or medium).
  • Rinse under water and brush.
  • Remove the top layer of peel by lightly scraping the surface with a knife (or using a wire brush).
  • Pour water over the tubers and place the pan on the fire.
  • As soon as the potatoes boil, add a spoonful of salt and the stems from a bunch of dill, tied with a thread.
  • Cook the potatoes over medium heat until tender.
  • Drain the water from the pan, remove the dill branches.
  • Pour a couple of tablespoons of unrefined sunflower oil into the pan, add finely chopped dill or green onions, cover with a lid and shake.

Good to know! There are several ways to peel new potatoes. One of them is as follows: the washed tubers are placed in a pan with coarse rock salt, covered with a lid and shaken well, after which they are washed with water, removing the remaining peel with their fingers.

Cooking peeled potatoes in a saucepan

If the potatoes are mature, they must be peeled before cooking. To do this, use a special knife for peeling potatoes or a regular knife. The tubers are washed well, the eyes and black spots are removed, and then they are “adjusted” to one size, for which larger potatoes are cut in half. The entire further process of cooking peeled potatoes comes down to waiting for them to be ready.

Preparation:

  • Place the peeled potatoes in a saucepan, add water and put on fire.
  • As soon as the water boils, salt the potatoes, add a bay leaf, a couple of allspice peas and reduce the heat.
  • Boil the potatoes for 25-30 minutes, depending on the size of the tubers.
  • Drain the water, discard the seasonings, place the fried cracklings in the pan and mix well.

Advice! In the finished potatoes, instead of cracklings, you can put slices of bacon fried until crisp along with rendered lard.

How to boil potatoes without them being overcooked

Read also: Pasta with seafood - 7 recipes

To preserve the integrity of the potatoes, add cucumber or cabbage brine to them during cooking. You can also add a slice of lemon or a spoonful of table vinegar. To prevent the potatoes from boiling, you need to take pink or yellow varieties of tubers, and also make several punctures with a toothpick before putting them in water.

Preparation:

  • Place the washed and peeled tubers in a saucepan, add water, salt and acid-containing ingredients. Turn on the fire.
  • As soon as the water boils, reduce the heat and cook the potatoes for 20-30 minutes, depending on the size of the tubers.
  • Check for doneness with a torch and drain the water from the pan as soon as the potatoes are ready.

Good to know! Housewives often resort to another method: as soon as the water boils, drain it about halfway and add cold water. Always cook potatoes over moderate heat.

Cook potatoes in pieces

The advantage of boiling potatoes in chunks is that they cook much faster. The pieces will not turn into porridge if you take mature tubers of a non-crumbly variety. This method is also suitable for making purees.

Preparation:

  • Rinse the tubers well and peel them using a knife or vegetable peeler.
  • Wash the potatoes again and cut them into several pieces.
  • Place the potato pieces in a saucepan with water (it should cover them completely) and put on fire.
  • As soon as the water boils, add salt, cloves and bay leaves (after 5 minutes, seasonings can be discarded).
  • After 15 min. the potatoes are ready. All that remains is to drain the water and add butter.

Advice! Vegetable oil flavored with different products will add additional flavor to the potatoes. You can make garlic, rosemary, and pepper oil by lightly frying these products in it.

Potatoes boiled in a saucepan for mashing

To prepare mashed potatoes, it is better to use crumbly varieties of mature potatoes, although others are quite suitable for this dish. The preparation is usual - wash, peel and cut into pieces. You can boil the whole tubers, but it will take more time.

Preparation:

  • Place well-washed and peeled potatoes in a saucepan with cold water and put on fire.
  • As soon as the water boils, add salt, bay leaf and a pea of ​​allspice - all this will make the puree fragrant.
  • Small potato pieces only need 15 minutes to cook. It is necessary to drain the water and remove the pepper and bay leaves.
  • Put butter, a little hot boiled milk into the potatoes and mash well.

For most people, potatoes are their second bread. It is prepared in various ways as a side dish. It is also included in many dishes. And now we will tell you how to deliciously cook potatoes in a saucepan.

How to cook delicious potatoes?

Ingredients:

  • potatoes – 1.5 kg;
  • salt;
  • cow's milk – 180 ml;
  • garlic – 1 clove;
  • natural butter – 30 g.

Preparation

We clean the potato tubers and wash them well. Cut it into pieces, fill it with water and let it stand for 10 minutes. Then we drain this water, place the potatoes in a saucepan and pour water on top. Add some salt and add a peeled clove of garlic. Bring to a boil over high heat, then reduce it, cover the pan with a lid and bring to readiness. Drain the liquid, pour in the milk brought to a boil and mash the potatoes until pureed. Then add the oil and stir thoroughly. If you want to get a fluffy mass, you can additionally beat the puree with a mixer.

How to cook whole potatoes deliciously?

Ingredients:

  • potato;
  • salt.

Preparation

Wash the potatoes, peel them, place them in a saucepan, fill them with water and place them on the stove. After boiling, add some salt. For flavor, you can add a bay leaf or a peeled clove of garlic to the water. When the potatoes are cooked, drain the water, place the potatoes on a dish, pour over melted butter and crush with chopped herbs.

If you are interested in how to boil potatoes in pieces, you can safely use this recipe. The cooking technology is exactly the same.

How to cook young potatoes deliciously?

Ingredients:

  • young potatoes – 1 kg;
  • dill – 30 g;
  • salt;
  • – 70 g.

Preparation

Peel the young potatoes. You can do this with a knife, but this is a rather long process. It is much easier to do this with a metal brush for dishes. If the potatoes are small, then leave them whole, but if they are large, then cut them into several parts. We put it in boiling water, which should cover the potatoes by about 2 cm. If you want to get more boiled potatoes, then you need to add salt closer to the end of cooking. The lid of the saucepan should be slightly open during the process. When the potatoes are ready, drain the water, add butter and chopped herbs. Cover the pan with a lid and shake vigorously a couple of times.

It happens that even experienced housewives need advice on seemingly simple questions, what can we say about novice cooks! Therefore, today we will talk about how to deliciously boil peeled potatoes for a variety of dishes - mashed, in wedges, or cooked and served whole. We will find out how long it will take us for the tubers to maintain their density, not become too crumbly, but at the same time become soft.

For hundreds of years, potato dishes have been a national Slavic treasure. There are so many options that can be invented from it, but today, as it turns out, not everyone can cook it correctly!

There are two methods of cooking: in their jackets - with skins and without, so whether to peel the potatoes before cooking in water is up to us to decide. Another question is that this will change its taste, as well as its consistency.

In the first case, the potatoes will be denser and are well suited for cutting salads or cold appetizers, and in the second, we serve them as a hot side dish for meat or fish. And potatoes themselves with herbs and sour cream or vegetable oil are very good!

You can prepare a huge number of dishes from boiled peeled potatoes; from potato pancakes to mushroom zrazas and casseroles, so mastering the preparation of this simple vegetable is a must!

How and how long to cook jacket potatoes, video from our chef

How to properly cook peeled potatoes

Preparation

To begin with, we wash the tubers thoroughly, you can use a sponge with a hard side for this, and then clean them with a special knife or a regular one. Be sure to put the whole potatoes in a saucepan and fill with cold water so that it completely covers the tubers, otherwise they will darken in the air.

Slicing

To make the potatoes cook faster, cut them into slices. In the old days, this method was called “garlic”, when the tuber was cut first lengthwise in half, then again lengthwise into quarters. In this case, the vegetable not only looks much more appetizing and aesthetically pleasing when served, but also cooks faster due to the uniform distribution of the thickness of the pulp.

Even if we are faced with the task of boiling peeled potatoes for mashing, this cutting method is suitable.

Cooking

Fill the chopped and peeled potatoes with cold water. This way the starch will gradually be washed out, and the potatoes will turn out more beautiful when served.

When we cook root vegetables on puree, it is not necessary to salt them right away, but if we are going to serve them cut up, be sure to add salt and spices. This will make the dish much more flavorful. As an addition, peppercorns are suitable - at the rate of 1 pc. for 1 liter of water, bay leaf in the same proportions.

After boiling, keep the root vegetables on low heat for 15 to 25 minutes. It all depends on the size of the slices, how we cut them, and the variety. Potatoes with a high content of starch boil more strongly and faster, unlike those that have less starch.

Life hack: If you need to boil potatoes for mashed potatoes as quickly as possible, put them in boiling water or pour boiling water from a kettle. This will significantly speed up the cooking process. In addition, the starch will not be washed out of it in boiling water, so the consistency of the finished side dish will be better.

Finish cooking and serving

We check whether the dish is ready with a wooden skewer, since the traditional method of checking with a fork will easily ruin the cooked tubers. Is the pulp easy to serve? This means we drain the broth, open the lid, letting the potatoes breathe, and then put them on portioned plates or put them on a common dish and only then sprinkle with herbs, spices and pour over vegetable oil or melted butter.

Why not do this while the potatoes are in the pan, because it will be easier to stir them there - because there is no need to stir them at all if we want to maintain the original shape of the slices, without breaking them or mashing them.

Well, for the puree, we pour the broth into a cup - we will need it later, dilute it in a 1:1 ratio with warm milk and beat the boiled potato wedges with a mixer. Add butter and salt if desired.

Serve, garnish with a sprig of parsley or a couple of olives cut in half.

How long to cook peeled whole potatoes?

But if we want to make a familiar dish unusual by serving it, we boil the potatoes without cutting them. In this case, we select the smallest root vegetables, a little larger than a chicken egg, peel them and fill them with cold water in a saucepan. Bring to a boil and cook covered over low heat for 25-30 minutes. We also check it with a skewer, and then drain it and prepare it for serving, as described above.

Now you know how to deliciously boil peeled potatoes so that they turn out crumbly but don’t fall apart, how to give them a stunning summer flavor with the help of herbs and butter, and how long the whole process will take.

First, let's study the theory, understand the varieties, cubes, peels and salt.

What kind of potatoes to cook

There are two ways: boil any potato, because it will still be cooked and will be edible. Or cook it intelligently, wondering what to do with the boiled potatoes later. Let's take the second path and invite you with us.

For making mashed potatoes

about the most popular early and mid-early potato varieties

Boil whole potatoes or diced ones

You can boil potatoes whole or cut into cubes - both methods have the right to life. In any case, the sizes of the tubers or cubes should be equal in size, then they will all cook at the same speed. If there are small and large tubers in the pan, remove the finished small ones and set them aside, and let their larger comrades cook a little longer.

Advice: If you are boiling potatoes for soup, you can cut them into cubes. Just rinse them under running water to remove the starch.

Boil potatoes in their skins (in their skins) or peeled

To clean or not to clean? That's a moot point. Even the very name of potatoes - “in their jacket” - conveys the special, honorable status of this method of preparation. Optimally, it is better to leave the peel - especially if young potatoes! Firstly, it is tasty because the peel preserves the pulp from excessive exposure to water. And all the best flavor of the vegetable (and the most beneficial substances) is located next to the peel. Secondly, the peel immediately transfers the dish from the “official” category to the “home-style” category. Thirdly, it is economical. Fourthly, this preserves the special aroma of boiled potatoes. If you value time, just cut the potatoes into 2-4 pieces.

And, of course, be generous by cutting off any green parts of the potato that have formed due to too much exposure to light. This is harmful! You can't eat this!

How to season water when boiling potatoes

Potatoes are wonderfully infused with the flavors of the other foods they are cooked with. Therefore, salt the water in which you will cook potatoes for soup or salad.

Advice: To make puree, you DO NOT need to add salt to the water! According to the advice of French chefs, you need to add salt to the finished puree. Salt during cooking will interfere with the creation of the ideal puree consistency.

Add herbs, spices and other seasonings (mixtures) to the water to improve the taste of potatoes. Some chefs boil potatoes in vegetable or chicken broth, others add vegetable or butter, garlic cloves, onion or celery. Some are black peppercorns, parsley and rosemary. And, of course, dill goes well with potatoes.

Boiled potatoes with dill

How long to cook potatoes and how to determine readiness

Boiling potatoes takes an average of 25-30 minutes (for whole tubers).

To find out whether a potato is ready or not, pierce it with a thin knife in the thickest part of the tuber. It shouldn't be hard in the center. Don't overcook the potatoes! It should not fall apart in the pan during cooking.

It is important to drain the water immediately after cooking! Don't let the potatoes soak for too long while you're preparing other dishes. Drain the water, return the pan with potatoes to the lowest heat or to the switched off electric burner. Cover the pan with a towel and leave for 2-4 minutes, gently shaking the pan from time to time so that the tubers are mixed and swapped. The bottom of the pan should become completely dry, and the tubers themselves should be covered with a dried crust.

Advice: If you don't want a crust, especially if you want to mash your potatoes further, follow chef Jamie Oliver's recommendation. To do this, place the boiled potatoes in a colander, drain the broth, and shake it. The potatoes will dry out a little in the most natural way - without a crust.

If you need warm potatoes, they retain heat quite well. After shaking-drying, leave it on the stove, cover with a paper napkin (to absorb moisture) and a lid. Mind your own business - potatoes will definitely take another 15-20 minutes. it will be warm. If, on the contrary, you need to cool it faster, spin it a couple of times in a salad dryer or hold it for 1-2 minutes. in a bowl set on ice.

Options for serving boiled potatoes as a snack

Now let's move on to practice and finally boil the potatoes step by step.

How to cook potatoes: recipe

1. Clean the tubers from dirt. Rinse them under running water, preferably with a brush, especially if you cook potatoes in their jackets. But even if you peel the potatoes, it is better to scrub them thoroughly first so that the peels are less dirty on your hands. Be sure to remove all sprouts and green parts.

2. Leave the tubers whole, cut into 2-4 parts or cut into cubes, it all depends on the size and further use. All pieces (tubers) should be approximately the same size.

Tip: To cut potatoes into cubes, first cut them into circles as thick as the side of the cube. Then stack several circles on top of each other and cut them first lengthwise into long slices, and then crosswise into cubes.

3. If necessary, rinse the potatoes. Place in a saucepan and cover with cold water. It should cover the potatoes completely. Add salt and stir.

4. Bring to a boil over medium heat. Reduce heat and cook until fully cooked. We do not recommend covering the pan with a lid.

5. After 5-7 minutes. check the potatoes are done. Cut into cubes, it cooks quite quickly. Check the potatoes 2-3 more times every 5 minutes using a knife or fork.

6. Drain the broth. Dry the potatoes and use as intended.

Advice: chef Stanislav Pesotsky advises you to pay attention to starch water, which remains after boiling peeled potatoes, especially in large quantities. “She is almost a finished product in herself. Use it as a base for vegetable broths or, after boiling a little, as a base for sauces.”

An alternative way to prepare boiled potatoes for a side dish

Use steam bath. To do this, place potatoes (in their jackets or peeled, whole or cut into 2-4 parts) in a bowl and add salt at the rate of about 1 tsp. for 500 g of vegetables. Pour boiling water into a large saucepan, place a bowl of potatoes on it and add 1-2 sprigs of fresh mint to it, if these are new potatoes. Cover tightly with the lid and place the structure on the stove. Cook over low heat until the water barely simmers until the potatoes are cooked through. This will take 15-25 minutes, depending on the youth and size of the potatoes. Steamed potatoes contain less moisture and are similar to baked potatoes.

Boiled potatoes: not just a side dish

And now that you have boiled potatoes prepared according to all the rules, use them as an ingredient for other dishes. For example, for stuffed tomatoes, okroshka with horseradish, shrimp and corn cutlets, seaweed and sweet pepper salad, Kenyan bean soup, quick vegetarian moussaka and of course for Olivie And vinaigrette

Olivier salad in roll

Many people call potatoes the second bread, because they are served not only as a side dish, but are used in preparing a wide variety of dishes. But not everyone knows that boiled potatoes can bring invaluable help to the human body. Find out which one exactly from our article.

Everyone knows that potatoes are a tasty and indispensable product for many dishes. But few people are aware of its nutritional value. But it contains a lot of mineral salts and amino acids valuable for the body. Boiled potatoes also contain potassium and phosphorus. In addition, this root vegetable contains vitamin C, zinc, iron, iodine and many other useful components. But there is one caveat - the longer potatoes sit in your pantry, the less useful they become.

Many people believe that since potatoes are considered nutritious foods, they are harmful. In fact, its caloric content and nutritional value depend on the age of the fruit, as well as on the method of its preparation and the ingredients adjacent to it in the finished dish.

So, per 100 g of young boiled potatoes there are only 67 kcal, in an old root vegetable there will be a little more kilocalories - 83 units.

The calorie content of boiled potatoes in their skins will be 90 Kcal for every hundred grams. By adding sour cream to it, you will get a dish that weighs 95 kcal. Butter will replenish the body with 120 Kcal, and the herring adored by many will replenish the body with 145 Kcal.

If we talk about the benefits, then this vegetable can be included in the diet even for people with gastritis or an acute ulcer, because it contains fiber that does not irritate the gastric mucosa. Potatoes are also useful for those who suffer from kidney and heart diseases, thanks to potassium, which frees the body of unnecessary fluid. As you know, potatoes contain starch, which lowers cholesterol levels. True, such a carbohydrate can also cause harm by increasing blood sugar levels, so diabetics should eat the root vegetable under discussion in limited quantities.

Another insidious element that is present in potatoes is solanine. The toxic substance feels especially good in green and sprouted tubers. Therefore, it is better to refuse such fruits. If this is not possible, then the sprouted potatoes should be soaked in cool water for several hours to reduce the concentration of solanine.

How to properly cook potatoes on the stove

Potatoes are prepared in many ways, creating truly amazing dishes. But we will start with the simplest thing - boiled.

For this purpose, it is better to take medium-sized tubers, without any defects.

Larger ones can be divided into slices, but small potatoes cook faster. In addition, when cooked, cut root vegetables lose some of their beneficial properties.

  1. We peel the tubers, put them in a saucepan, pour cold water and place the container on the stove.
  2. As soon as the water boils, reduce the heat, add salt and cook the product until fully cooked.

That's all. Potatoes boiled in water can be served or used as an ingredient for other dishes.

Method of cooking in jackets in a slow cooker

Many housewives prefer to boil potatoes “in their jackets” with the help of today’s fashionable kitchen “helper”, because it saves most of the valuable substances that are present in the root vegetable.

To boil potatoes, you can set different programs, but it is better to give preference to the “Boiling” or “Steam” mode.

  1. We wash the potato tubers well, put them in a bowl, and pour water up to the surface of the tubers.
  2. Select the desired option and set the time to 30 minutes. During the process, you can slightly open the lid of the device to check the readiness of the product.

You can boil potatoes in their jackets in the “Pilaf” mode, but during the cooking process the lid cannot be opened until the beep sounds. For half a kilo of medium-sized potatoes you will need one and a half glasses of water. In this program, the finished potatoes will be slightly fried on the bottom.

You can also use the “Stewing” and “Baking” programs. You can open the lid slightly during the process, but the cooking time should be increased to 40 minutes.

Cooking new potatoes

Young potatoes are the most delicious and healthy. Fragrant tubers with thin, translucent skin, poured with melted butter and sprinkled with dill - is it possible to refuse such a side dish?! But how to cook it correctly?

It is worth noting that young potatoes are not peeled with a knife. These tubers have a very thin skin, so it is simply scraped off.

  1. The potatoes are washed and placed in already bubbling water.
  2. After five minutes, add salt, reduce the flame and boil the product until tender.
  3. As soon as the tubers are ready, drain the water from them.
  4. Add melted butter, sprinkle the potatoes with chopped dill, cover with a lid, shake and let stand for ten minutes.

It is better to check readiness with a toothpick rather than with a knife, so that the tubers do not fall apart. It takes approximately 20 minutes to prepare. The main thing is not to overcook the root vegetables, otherwise they will simply crumble.

Many housewives immediately fill the tubers with water and then put the container on the fire. You can also cook potatoes this way, but there is a risk that they will turn out watery.

Salad with boiled potatoes

There are hundreds of potato salad recipes.

To prepare the snack, you can use young and old tubers; the main thing is not to delay the cooking process so that the potatoes do not crumble, but keep their shape.

From a variety of recipes, we offer hearty, hearty, simple American potato salad.

Ingredients:

  • half a kilo of potatoes;
  • three eggs;
  • large sweet pepper fruit;
  • two pickled cucumbers;
  • bulb;
  • two stalks of celery;
  • teaspoon grain mustard;
  • two tablespoons of apple cider vinegar;
  • 130 ml mayonnaise.

Cooking method:

  1. First of all, pickle the onion. To do this, chop the vegetable and fill it with apple cider vinegar.
  2. Boil potatoes and eggs, then cut into cubes. Grind the remaining vegetables in the same way.
  3. Place all ingredients in a salad bowl along with onions. Season the appetizer with salt and pepper, season with mayonnaise and grain mustard sauce.

Ingredients:

  • half a kilo of minced meat;
  • eight potato tubers;
  • two large eggs;
  • 120 g cheese;
  • three tablespoons of flour;
  • seasonings, green onions.

Cooking method:

  1. Boil the potatoes in salted water, then mash them and cool.
  2. After that, add eggs, chopped green onions and flour, mix everything.
  3. Place some of the puree into an oiled pan and sprinkle with grated cheese.
  4. Then we make the filling from minced meat, which we also sprinkle with cheese.
  5. Cover the meat with the remaining puree, grease its surface with sour cream and crush with breadcrumbs.
  6. Place the casserole in the oven for 40 – 45 minutes (temperature – 180 °C).

Boiled potato pancakes

Potato pancakes can be served for breakfast or dinner along with any sauce. This appetizer is sure to please with its delicate structure and mild taste.

Ingredients:

  • 420 g potatoes;
  • one egg;
  • 35 ml milk;
  • two tablespoons of butter and flour;
  • spices, dill.

Cooking method:

  1. Boil the potatoes and prepare mashed potatoes.
  2. As soon as the “pound” has cooled, beat the egg into it, pour in the milk, add spices and mix everything thoroughly (you can use a blender).
  3. If the mass is too liquid, add flour. The recipe calls for two spoons, but you may need more.
  4. Now all that remains is to add chopped dill and fry the pancakes in oil until golden.

We hope our article helped you understand how useful potatoes can be. You should not refuse such a product, because it is nourishing, tasty and goes well with a variety of ingredients. Dishes made from boiled potatoes will always come in handy and will help out the housewife who is in a hurry to feed her family or sudden guests.