Some foods should be overcooked. No, I'm not talking about chicken breasts or fish or a batch of fudgy brownies, but we've found that overcooking broccoli makes better broccoli soup, and overcooking chicken thighs is the key to tender texture. Here's another one to add to the list: waxy potatoes.
When Cook’s Illustrated editor in chief (and America’s Test Kitchen TV cast member) Dan Souza developed his recipes for braised red potatoes, he found that low-starch, waxy potatoes cooked longer than expected not only stayed intact, but cooked up incredibly creamy and smooth. When he tried the same thing with russets, they broke down and turned crumbly and mushy.