First, grab a russet that feels firm and heavy for its size. No green spots, no weird sprouts that look like alien tentacles. Yes, I’m talking to you, thrifty grocery shoppers.
Now wash it under cold water. Scrub it with your fingers or a brush, because that skin is going straight into the pot (unless you plan to peel it later). Dirt tastes like earth, not in a good way.
I’ve forgotten to wash potatoes before. Biting into a gritty, boiled potato is a sensory nightmare. Don’t be me.
Peel or No Peel? A Philosophical Question
Here’s the deal: you can boil a russet with the skin on or off. Leave it on if you want a rustic mash or potato salad that holds its shape. Peel it if you’re aiming for silky mashed potatoes (and you’re okay with a little extra work).
I’m lazy, so I keep the skin on most of the time. It adds a tiny bit of chew and saves me from crying over a peeler. You do you, though.
Just make sure you cut it into uniform chunks—about 1.5 inches thick. Uneven pieces mean some bits turn to mush while others stay hard like rocks. Sad.
Russet Potatoes Boiling Time for Perfect Potato Salad
