Back to my Tuesday meltdown: I ended up boiling those russets for exactly 38 minutes. The fork went in like a dream. I peeled them, mashed them with butter (a lot of it), and ate them while standing over the sink. No regrets.
So, the next time you stare at a bag of dirty potatoes, take a deep breath. Start cold. Use the fork test. Give them time. And for the love of all that is starchy, salt the water. Your future self—full of warm, buttery potato goodness—will thank you.
Now go forth and boil, my friend. You have nothing to lose but the fear of undercooked potatoes.
