BOILING

This is a cooking technique that uses a liquid to complete the cooking process. In the book it is best illustrated by eggs and preparing potatoes to mash. In most boiling processes, however, the heat may be reduced once boiling begins with no bad effect on the outcome of the final result.
Below I am showing you process of boiling potatoes for mashing from the book.

Mashed Potatoes

Pour off the water into the sink using the lid to hold back the potatoes. Put the pan back on the turned off burner and let the potatoes stand, uncovered, for a few minutes. This removes a lot of the excess water.

Use baking potatoes, choose as many as you need for your diners, at least one each for regular eaters, more for the ones who chow down. Cut them up the same way as on page 12.  Put in enough water to completely cover the potatoes, and add a generous ½ tsp of salt.

Bring to a boil on the stove covering the pan with a lid. After 15 minutes, check the potatoes with a fork. (Remember to open the lid away from you.) If the largest piece pierces easily, they are ready.

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