Steamed potato

Cut potatoes into evenly sized chunks and steam them for about 10–15 minutes; whole small potatoes usually take 20–25 minutes. They are ready when a knife slips into the centre easily.

Waxy potatoes hold their shape well, making them a good choice for potato salad or serving whole. Floury potatoes become softer and are better if you plan to mash them.

No—scrub them well and steam them with the skin on to help them keep their shape and flavour. Peel them after cooking if you prefer; the skin should come away easily.

Serve them with chopped parsley and butter, or alongside grilled fish, eggs or roasted vegetables. Cooled steamed potatoes also work well in potato salad with spring onions and a mustard dressing.

Yes. Mash them while hot, then beat in warm milk and butter a little at a time; steamed potatoes can be less waterlogged than boiled ones, so add the liquid gradually.

Cool them promptly, put them in a covered container and refrigerate within two hours. Use within three to four days, reheating until steaming hot throughout.

Sautéed potatoes have more energy per 100 g: 156 kcal, compared with 76 kcal in steamed potato, largely because sautéing adds fat.