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How to Boil Potatoes in a Multicooker
Instructions
I get the ingredients ready. You will also need water – for the given amount of potatoes placed in a standard multicooker bowl, you will need 900 millilitres.
First I wash the potatoes and peel them, digging out the eyes and any other dents. I rinse the peeled potatoes again.
Since the tubers are different sizes, their boiling time will vary too. So I bring them to one roughly equal size by cutting the large potatoes into 2-4 pieces.
I load the potatoes into the multicooker bowl.
I pour water over them (about 900 millilitres) and salt straight away.
I lower the lid until it clicks and set the programme. There are small differences between brands, but the principle is the same. You need to choose one of the cooking modes – "steaming", "porridge", "soup", "boiling" or "pasta". Then I set the cooking time to 35 minutes. This is the standard boiling time for medium-ripe, medium-size potatoes. If the potatoes are new, you can set the timer to 30 minutes.
After that the multicooker handles the job by itself. Once the finish signal sounds, I open the lid carefully so as not to be burned by the steam and, to be sure, I pierce a potato with a fork – it slides through the flesh easily, which means everything is ready. All that is left is to lift the tubers out with a plastic or wooden slotted spoon and serve.Now that you know how to boil potatoes in a multicooker, you can hand part of the work over to modern appliances and free up your time for other things. With hot potatoes, all that is left is to scatter over a few knobs of butter, sprinkle with fresh herbs and serve with meat, fish or mushrooms. Or you can put together a rustic supper with onion and herring. Give it a try, enjoy your meal!
Tips
- 1
EQUAL PIECES – the "secret" to even cooking. With large and small potatoes together, some end up undercooked while others fall apart. Cutting them into pieces of one size means they all reach doneness at the same time.
- 2
35 MINUTES FOR MEDIUM POTATOES – the "secret" of the programme. Less and the potatoes are raw inside; more and they fall apart into mush. 35 minutes on "soup" or "steaming" gives a perfect boil.
- 3
THE FORK TEST – the "secret" to doneness. Without checking you can end up taking out something raw or overcooked. If the fork goes through easily it is ready; if it meets resistance, give it a couple more minutes.
- 4
A WOODEN SLOTTED SPOON – the "secret" to protecting the non-stick coating. A metal slotted spoon scratches the multicooker bowl. A wooden or plastic one means the coating lasts for years. The same principle applies to other kinds of boiled side dishes in a multicooker.
FAQ
Which potatoes should I choose? +
Ideal are all-purpose varieties such as Gala, Red Scarlet or Adretta. Good alternatives are new potatoes in their skins, Zhuravinka, Bellarosa, sweet potato, pink Rosara or a mix of varieties – 900 g in each case. It is best to buy from farmers at the market, and potatoes from your own garden are the best option of all. Do not use potatoes that have turned green (they taste bitter), sprouted (they lose flavour) or gone soft. Choose firm new or medium potatoes without any damage.
Which programme should I choose? +
You can use "Soup" for 35 minutes (a reliable choice on most brands), "Steaming" for 35 minutes (cooks over steam), "Porridge" for 35 minutes, "Pasta" for 35 minutes, or "Boiling" for 35 minutes if your model has that mode. Some newer models also have a "Multi-cook" mode (35 minutes) or a dedicated "Potato" or "Vegetables" programme (35 minutes). On a manual mode, set 100 °C for 35 minutes. "Stewing" for about 50 minutes gives a denser texture. Brands such as Redmond, Polaris and Philips are tried and tested. Do not use "Frying", as the potatoes will scorch. The key is a mode that boils at 100 °C.
How long do boiled potatoes keep? +
In the fridge, in a tightly closed container, they keep for 2 days. Any longer and the potatoes darken and go mouldy. Before serving, reheat them in the microwave for 2-3 minutes, or in a frying pan with a little butter for crisp edges. I would not recommend freezing them, as the texture breaks down completely after thawing. Fresh and hot from the multicooker they are at their best, straight away with butter and herbs. On the second day the flavour holds up, and you can make potato pancakes or fried potatoes from them. Do not leave them at room temperature for longer than 4 hours. It is best to cook just enough for one meal.
What should I serve boiled potatoes with? +
A classic for the family table: with a knob of butter; with fresh dill and parsley; with onion fried until caramelised; with herring and onion (a Russian rustic supper); with sauerkraut; with a pickled cucumber; with boiled or fried meat; with chicken cutlets; with braised beef; with mushroom gravy; with fried or baked fish; with tomato and herbs; with sour cream and spring onion; with streaky bacon; with brawn (kholodets); or with pickled mushrooms. Boiled potatoes suit everyday meals, fasting days and the winter table alike.
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