To Boil Potatos

Ingredients

• potatos
• cold water

Instructions

1. Wash the potatoes but do not pare or cut them unless they are very large. If some are larger than others, cut them to equal size so they cook uniformly.
2. Fill a sauce-pan half full of the prepared potatoes. Add enough cold water to cover them by about an inch—just covered, with a little allowed for evaporation during cooking. Too much water spoils potatoes; they must merely be covered.
3. Set the pan on a moderate fire until the water comes to a boil, then remove from the heat and set the pan by the fire to simmer slowly until the potatoes are soft enough to admit a fork. Do not rely on the skin cracking as a test of doneness—fast boiling will crack the skin of some potatoes while their insides remain hard.
4. As soon as the potatoes are done, pour off the water immediately; if they sit in water even a moment longer, they will become waxy and watery.
5. Uncover the sauce-pan and set it at such a distance from the fire as will prevent burning. The superfluous moisture will evaporate, leaving the potatoes perfectly dry and mealy. If desired, you may place a napkin folded to the size of the pan's diameter over them to keep them dry and mealy until serving.