I've always been told to start root vegetables in cold water to ensure that the dense structure heats evenly and you don't end up with a mushy exterior. With mashed potato I'm going to tear it apart anyway, so is it worth starting it from cold instead of using water from the kettle?
Mashed potato: start with hot water or cold water
boilingmashpotatoes
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Best Answer
TL;DR
Start with cold water if you boil potatoes. Peel and chunk medium starch potatoes or use whole unpeeled starchy potatoes.
Start with boiling water if you steam potato chunks, rinse with cold water halfway through cooking (starchy or medium starch potatoes).
If you submerge the potatoes, start them with cold water with salt, bring just to a boil and simmer until done. This method works best with russet potatoes whole and unpeeled, or preferably less starchy potatoes like Yukon Gold, which are fine peeled and chunked.
From America's Test Kitchen (Sorry, Paywalled, but they do offer a 14 day free trial)
If you have a less starchy, more waxy potato like Yukon Gold, peel and chunk them. Then one option is to simmer them as in ATK's Buttermilk Ranch Mashed Potatoes
ATK's other favorite method, which works for high or medium starch potatoes is steaming, rinsing them in cold water halfway through cooking.
(from the first link above)
ATK's Fluffy Mashed Potatoes
Leave it to ATK to make mashed potatoes fussy, but I tried the steaming/rinsing/steaming method as above, and it really did work great.