Let's boil potatoes
Immediately before cooking potato peel (or thoroughly wash and leave in their skins) and possibly cut.
Method I: All of the potatoes is put into a small amount of cold water - then boils to uniformly and will not be rough or vitreous inside.
Method II: Potatoes diced we can throw into boiling water. Potatoes boil for 20-25 minutes (depending on size).
Finely chopped potatoes (eg. The soup) boil for 15 minutes. When cooking the potatoes must be completely covered with water. Time start to count from the time of re-boil water. Immediately after setting with salt (approx. 2 teaspoons to 1 liter of water). It is also slightly sweetened (approx. 1 teaspoon per 1 liter of water). Boil under cover - this shortens the processing time and reduces the loss of vitamins. To check if the potatoes are cooked longer sticks fork (should easily enter) or simply trying.
After cooking the potatoes drain off. You can also set up for a moment on the stove to evaporate water from the bottom of the pot and the potatoes lightly dried up - so will be more loose, there will be watery and no longer will be able to store them.
Boiled potatoes served entirely with butter and dill or shatter with milk and butter.