How long to boil potatoes, whole and cubed
Boil 1-inch potato cubes 8 to 12 minutes, medium whole potatoes 25 to 35 and large russets 35 to 50. Includes a size chart, doneness test and fixes.
Boil potatoes cut into 1-inch cubes for 8 to 12 minutes, medium whole potatoes for 25 to 35 minutes and large whole potatoes for 35 to 50 minutes. Start the timer once the water has come to a boil and you have turned it down to a gentle simmer, and test with a fork or knife before you drain.
The time depends mostly on how big the pieces are, not on how many potatoes are in the pot. The chart below gives a range for each size and cut.
Key takeaways
- Size and cut matter most: small cubes take around 10 minutes, medium whole potatoes closer to 30 and large whole russets 35 to 50.
- Start potatoes in cold, salted water, bring it to a boil, then turn the heat down to a simmer.
- A potato is done when a fork or knife slides in easily at the center.
- Cut pieces to the same size so everything finishes together.
How long to boil potatoes by size and cut
Times are for potatoes started in cold water, with the clock starting once the pot is at a boil and turned down to a steady simmer. Treat each range as a window and start checking at the early end.
| Potato size or cut | Boiling time |
|---|---|
| 1-inch cubes | 8 to 12 minutes |
| 1½-inch cubes | 10 to 15 minutes |
| 2-inch chunks | 15 to 25 minutes |
| Small whole potatoes (baby, new or fingerling) | 10 to 20 minutes |
| Medium potatoes, halved | 15 to 20 minutes |
| Medium potatoes, whole | 25 to 35 minutes |
| Large whole potatoes (russets) | 35 to 50 minutes |
A few things move the numbers:
- Variety. Starchy russets soften and can fall apart at the edges. Waxy potatoes such as red or new potatoes and fingerlings hold their shape better. All-purpose types like Yukon Gold sit in between.
- Pot and burner. A big pot of cold water takes a long time to come to a boil, and a pot that is too full can stretch the time slightly. Use enough water to cover the potatoes by about 1 inch, but no more.
- Where the clock starts. Most times in recipes assume you start counting once the water is boiling. If you count from when you turned on the burner, add the minutes it takes to heat up.
How to boil potatoes
- Wash the potatoes. Scrub them under running water, even if you plan to peel them.
- Cut to an even size. For cubes or chunks, peel first if you want to. Whole potatoes cook best if they are about the same size, so sort them or cut the big ones down to match.
- Start in cold water. Put the potatoes in a pot and cover them with cold water by about 1 inch. Starting cold lets the centers warm up as the water heats, so the outside does not overcook before the middle is ready.
- Salt the water. Add about 1 tablespoon of kosher salt for every 3 pounds of potatoes. The potatoes absorb some of it as they cook, so they taste seasoned all the way through.
- Bring to a boil, then simmer. Heat until the water boils, then reduce the heat so it bubbles gently. A hard boil knocks the pieces around and can break up the outsides before the centers are tender.
- Check for doneness. Start testing at the short end of the range for your size and cut.
- Drain. Pour the potatoes into a colander. Let them sit for a minute or two so steam can carry off the surface water.
How to tell when potatoes are done
Push a small knife, skewer or fork into the center of the biggest piece. It should slide in with no resistance, and the potato should be tender but not falling apart.
What you do next depends on what you are making:
- For mashing or puréeing, cook until the fork slips in and out freely. Fully tender potatoes mash smooth.
- For potato salad or anything where the pieces need to stay whole, stop when the fork goes in easily but still meets a little resistance on the way out. The potatoes keep cooking a bit in their own heat after you drain them.
Boiling times for common uses
The same potato can need different timing depending on the job. These are typical starting points based on how cooks usually prep them.
| Use | How to cut | Typical time |
|---|---|---|
| Mashed potatoes (Russet) | Peeled, 1½-inch cubes | 10 to 15 minutes |
| Mashed potatoes (Yukon Gold) | Whole, medium | About 30 minutes, then peel |
| Potato salad | Halved or cut into large chunks, skins on if you like | 15 to 20 minutes |
| Boiled new potatoes | Whole, small | 15 to 20 minutes |
| Parboiling before roasting | Large chunks | 8 to 10 minutes, until the edges just soften |
| Soups and stews | 1-inch cubes, added to the pot | Cook in the broth until tender, about 10 to 15 minutes |
Mashed potatoes
Cut starchy russets into cubes so they cook evenly, and drain them as soon as they are tender. Potatoes left sitting in the water turn waterlogged and make a loose mash. Yukon Golds are small enough to cook whole, and the skins slip off easily once they have cooled enough to handle.
Potato salad
Cook potatoes until just tender, because they firm up as they cool and they need to hold their shape when you stir in the dressing. Cutting them into large, even chunks gives a better texture than tiny cubes.
Roast or fried potatoes
Parboiling for a short time softens the outside so it roughs up and crisps in the oven or pan. Pull the potatoes when a fork goes in a little way but the centers are still firm, then drain well and let them steam dry.
Common problems and fixes
- Hard in the middle but falling apart outside. The water was boiling too hard, or the pieces were very different in size. Simmer gently and cut evenly next time.
- Waterlogged and mushy. The potatoes cooked too long or sat in the hot water. Check early and drain right away.
- Bland. The water needs salt. Season it generously at the start.
- Cooking unevenly. Start in cold water, not boiling, so heat reaches the center gradually.
- Skins splitting. A rapid boil makes the skins burst. Keep the heat at a steady simmer.
Boiling ahead and storing cooked potatoes
Drain and cool boiled potatoes if you are not serving them straight away. USDA says perishable foods should be refrigerated within 2 hours of cooking, or within 1 hour if the temperature is above 90°F. Leftovers keep in the refrigerator for 3 to 4 days, and can be frozen for 3 to 4 months. Reheat leftovers to 165°F as measured with a food thermometer.
Frequently asked questions
How long does it take to boil potatoes?
Small cubes take about 8 to 12 minutes, medium whole potatoes about 25 to 35 minutes and large whole potatoes 35 to 50 minutes. Use the size and cut, not the weight, to estimate the time.
Should I start potatoes in cold or boiling water?
Start in cold, salted water. Dropping potatoes into boiling water cooks the outside well before the center, so they end up unevenly cooked.
Is 10 minutes enough to boil potatoes?
Ten minutes is usually enough for 1-inch cubes or very small potatoes, so start testing then. Medium and large whole potatoes need much longer.
Should I put a lid on the pot?
Put the lid on while you bring the water to a boil, which saves time. Once it is simmering, leave the lid slightly open so the pot does not boil over.
Do I need to peel potatoes before boiling?
No. Boiling whole potatoes with the skins on helps them keep their shape, and the skins slip off easily afterward. Peel before boiling when you are cutting starchy potatoes into cubes for mashing.
How long should I boil potatoes for potato salad?
Halved or large-chunk potatoes usually take 15 to 20 minutes. Drain them when a fork goes in easily but the pieces still hold their shape.
Can you overcook boiled potatoes?
Yes. Overcooked potatoes break apart and absorb water, which makes mashed potatoes watery and potato salad mushy. Check often as they approach the end of the range, and drain right away.
