Surprisingly, less cooking time led to better potato texture.
We surprisingly discovered that less cooking time resulted in better potato texture.
Most recipes for boiled potatoes call for starting the spuds in cold water so that they will come up to temperature slowly and cook evenly throughout. In an attempt to shorten the cooking time, we tried letting water boil before adding the potatoes. In a side-by-side test, we weren't surprised that tasters preferred the potatoes started in cold water for their uniformly creamy texture. We were surprised, however, to find that the total cooking time for potatoes started in cold water was less than for those started in boiling water.