how long does it take to boil a potato to make mashed potatoes?

Answer 1

About 15-20 minutes.

Answer 2

There has been much written on the best way to make mashed potatoes - how long you cook them, with peel or without, reserving some of the cooking liquid, etc. etc. The real trick to creamy, buttery, heavenly potatoes is to use Yukon Gold potatoes instead of Russets. That's really all there is to it. Just start with the type of potato that tastes better and mashes up better. The reason there is so much written about the ways to mash potatoes is that making great mashed potatoes from Russet potatoes is hard to do. They're dry. Hard to make creamy.

My dad loves potatoes. He has them several times a week, usually boiled, often mashed, and usually the Russet variety. Plain mashed potatoes don't do much for me other than as a vehicle for gravy, so I don't eat them that often. Last year for Thanksgiving however, my father served the most amazing mashed potatoes I've ever had. I practically yelled at him, "What the heck did you do to these potatoes? Why are they so good?" Dad's reply - "Yukon Gold". That was it. Everything else the same - butter, cream, salt and pepper. Why we even bother with Russets I don't know. This week I went to the store and bought a bag full of Yukon Gold and tonight made these potatoes for my folks. They were fabulous, and very easy to make.

1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
1/2 teaspoon salt
4 Tbsp heavy cream
2 Tbsp butter
1 Tbsp milk
Salt and Pepper

A potato masher

1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.

2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

Answer 3

I would either (a) nuke the potato in the microwave for 10 minutes; or (b) boil the potato until, when you stick it with a fork, it feels like a cooked potato, not a raw one. I really don't time it, I hang around the kitchen reading a magazine or talking or whatever. I guess I would check the potato after it's boiled for about 10 minutes to see if I need to leave it a little longer.

Answer 4

Here's where I use a pressure cooker to speed things out.
Cut potatoes into quarters and cook for no more than a 5 minutes once the steam starts to be released.
Conventional method cut potatoes into quarters and cover with tap water. Put pot on high heat and bring to a boil. then turn down to medium and cover for 20 minutes. I sometimes put a crushed garlic clove into water as the potatoes cook for a hint of garlic taste.
Better to use your largest pot or at least one that allows a single layer of potatoes in the water rather than three stacks of potatoes for more even and thorough cooking.

Answer 5

Timely boiling potato's like right now. 30 min. to an hour ON HIGH, I am boiling Red Potato's after I will mash up and season with parsley and garlic and SOUR CREAM I will have this with Pink Salmon.

Answer 6

Bacon and Cheddar Mashed Potatoes:

You'll make this recipe time and again. Tailor the flavors to suit your preferences by using Swiss cheese instead of cheddar or proscuitto instead of bacon.

2 1/2 pounds cubed peeled baking potato
1 cup (4 ounces) shredded extra-sharp cheddar cheese
1 cup 2% reduced-fat milk
1/2 cup chopped green onions
2 tablespoons reduced-fat sour cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled (drained)

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add cheese and milk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Add onions and remaining ingredients, stirring to combine.

Yield: 8 servings (serving size: 3/4 cup)

Answer 7

15-20 minutes is good - but if you are in a hurry, cut the potatoes up smaller. They'll cook faster, though the mashed potatoes won't be quite as good.

Answer 8

You must be a city girl or one that uses instant potatoes!! After you peel them, put them in a pan and cover them with water, add a dash of salt then put the lid on and cook them until you can stick a fork into them! Then they are done and ready to be mashed!

Answer 9

about 10 to 15 minutes.

Answer 10

15-20 minutes