From The Modern Family Cookbook

For boiling, select waxy potatoes which hold their shape well. Some good varieties are Rural, Early Rose and Ohion. Wash, scrape or pare 2 lbs. potatoes and cover with either cold or boiling salted water, 1 teaspoon salt to 1 quart water. Cover and cook at moderate rate until tender when pierced with a fork, from 20-30 minutes, the time depending on the size. If the right amount of water is added in the beginning there will be little water to drain off. Watch the last few minutes of cooking to evaporate excess moisture, shaking kettle gently to prevent scorching. This will give potatoes a mealy appearance on the outside. Transfer potatoes to a well heated covered dish to keep them hot. Pour over them 2 or 3 tablespoons of the fat and the brown residue left in skillet after frying ham or 2 or 3 tablespoons of melted butter.

Large potatoes may be cut in halves or quarters to hasten cooking. Small new potatoes are often boiled with their skins on; skins will slip off easily when done.

Note: Any water that is drained from boiled potatoes contains valuable nutrients. Save it for making soup or gravy, or to boil other vegetables.