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Volume II
December 11, 2008

Fluffy Potatoes

Hi Dan and Kathy!

I hope you and your family has a blessed Thanksgiving this year. I always enjoy your video's!

I watched your last video for Shepherd's Pie where Kathy said when she did her potato's that she put them in very hot water. I was amazed at this! I have always been told to put them in cold water to keep them crisp until you are ready to boil them and to always boil them in cold water.

Hot water makes them mushy. Did I misunderstand her?


Hi Cat,

I'm learning as I go! I used to always start potatoes in hot or boiling water to speed up the cooking time. However, your question led me to do some research. You are correct. Potatoes should start cooking in cold water to allow for more even cooking and heat penetration. For use in potato salads, do not cool the potatoes in cold water, which makes them soggy. Just let them cool down on their own.

For dry, yet fluffy potatoes, it is suggested that you drain the potatoes, cover them with 2 paper towels right in the pan, put on the lid, and then set the timer for 10 minutes. The paper towels will absorb the steam, leaving dry and fluffy potatoes just right for mashing.

I don't know if that works, but it might be worth trying.

Thanks for you email,


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