How to use the online timer
Twenty-five minutes of boiling suits medium chunks of a starchy or all-purpose potato variety, starting them in cold, well-salted water rather than dropping them into water that's already boiling. Starting cold lets the potatoes heat through evenly from the outside in, whereas a hot start can leave the outside falling apart before the centre's properly cooked.
Potato size and how they're cut change the timing more than the variety does in most cases. Larger chunks or whole small potatoes need the fuller stretch of this range, while smaller diced pieces for a salad or mash can be done in considerably less time. If you're after potatoes for mash, cooking them slightly past fork-tender actually helps, since a drier, more broken-down potato mashes more smoothly.
A knife or skewer sliding in without resistance is the clearest sign they're ready, rather than relying on the clock alone since pot size and stove heat vary. Drain them properly and let them sit in the dry pot, uncovered, for a minute or two before mashing or serving — this lets excess moisture steam off, which matters a lot if a wet mash is the last thing you want.
Common questions
Why do my potatoes fall apart on the outside before the centre is cooked?
Starting them in already-boiling water is the likely cause. Start with cold, salted water instead so they heat through evenly from the outside in.
Should I cook potatoes for mash the same amount of time as for a salad?
Mash benefits from slightly longer cooking, since a more broken-down potato mashes more smoothly. Salad potatoes are usually better a touch firmer.
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