For classic mashed potatoes, boil peeled potato chunks for about 15–20 minutes, or until a fork slides in easily with almost no resistance.

Quick Scoop

  • Cut potatoes into even 1–2 inch chunks so they cook at the same rate.
  • Add them to a pot of cold, salted water, then bring to a gentle boil and reduce to a simmer.
  • Start checking at 10–15 minutes; most chunks are perfectly tender between 15 and 20 minutes.
  • They’re ready for mashing when:
    • A fork or knife goes through the center easily, and
    • The pieces are fully tender but not falling apart or waterlogged.

As a rule of thumb: smaller cubes cook closer to 10–15 minutes, larger chunks or whole potatoes can take 20–30 minutes before they’re mash-ready.

Tip: If you like super fluffy mashed potatoes, stop boiling as soon as they’re just tender, then drain well and let them steam dry a minute or two before adding butter and milk.

TL;DR: For mashed potatoes, aim for 15–20 minutes of simmering for chunks, testing with a fork rather than watching the clock.

Information gathered from public forums or data available on the internet and portrayed here.