When boiling big batches of potatoes, chefs use certain techniques to prevent them from breaking up. Here's how they do it:
Choose the right type of potato: Chefs typically opt for starchy potatoes like Russet or Idaho potatoes for boiling. These varieties have a higher starch content, which helps them hold their shape better during cooking.
Select similar-sized potatoes: It's important to choose potatoes that are roughly the same size so they cook evenly. If you have large and small potatoes together, the smaller ones may overcook and break apart while the larger ones are still undercooked.
Use cold water: Start by placing the potatoes in a large pot and covering them with cold water. Adding potatoes to boiling water can cause the outside to cook faster, while the center remains undercooked, leading to breakage.
Add salt: Salt the water generously before bringing it to a boil. This enhances the flavor of the potatoes and helps strengthen their cell structure, reducing the chances of them falling apart.
Bring to a gentle boil: Once the pot is on the stove, bring the water to a gentle boil over medium-high heat. Avoid rapid boiling, as it can cause the potatoes to jostle and break apart. A gentle boil ensures even cooking and reduces the likelihood of breakage.
Monitor cooking time: Start checking for doneness after about 10-15 minutes of boiling, depending on the size of the potatoes. Pierce them with a fork or skewer to assess their tenderness. Cook until they are just tender enough to be pierced easily but not so soft that they fall apart.
Drain carefully: When the potatoes are cooked, carefully drain them using a colander or a slotted spoon. Avoid tossing or agitating the potatoes vigorously, as it can cause them to break up. Gently shake off any excess water.
Cool slightly: Allow the potatoes to cool for a few minutes before handling them further. This helps them firm up a bit, making them less prone to breaking.
By following these steps, chefs are able to boil large batches of potatoes without them breaking up, resulting in intact and delicious potatoes for various recipes.