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.