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Boiled Potatoes

Wash the potatoes well and allow them to stand in water for at least one hour and a half, to remove the black liquor with which they are impregnated and a brackish taste they would otherwise have. Never pare the potatoes before boiling, as they lose the starch by so doing and are made insipid. Put them into a kettle of cold water with a little salt, cover closely and boil rapidly, using no more water than will just cover them, as they produce a considerable quantity of fluid themselves while boiling, and too much water will make them heavy. Just as soon as they are done, instantly pour off the water, set them back on the stove, and remove the cover of the saucepan till the steam has evaporated. They will then be delicious and mealy.