The trick to boiling and steaming root vegetables is to make them tender without being mushy. For best boiling, use Red Rose, White Rose or Yukon Gold potatoes. Wash the potatoes thoroughly, peel and cut into small chunks. Place in a saucepan and cover with an inch of cold water. Season with salt, then turn up the heat and bring to a boil. Make sure the potatoes stay well covered with water. Once you reach a boil, turn it back to a simmer. When tender, drain the water and then return to the stove, keep stirring until the excess water evaporates. Your potatoes should be ready to dry. At this point, you're ready to begin preparing mashed potatoes using the recipe you see here.
Ariane is the chef/owner of CulinAriane, a four-star restaurant located in Montclair, N.J. She was inspired to cook at a young age by her grandmothers. After graduating from the Culinary Institute of America, she worked at some of the best restaurants in the country before she and her husband, Michael, opened CulinAriane. While much of her time is spent at her restaurant, she loves spending time with her daughters, especially at the beach. She also enjoys entertaining for family and friends. Her strong belief is that anything can be fixed and to keep smiling.