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5

I've made these before, and in fact found them to be as you describe; well-salted new potatoes, but not somehow substantially more creamy than standard boiled baby new potatoes. You don't say if you used actual new (young) potatoes, but I did, and did not get different results from yours. Should it have been different? Well, first, how much "higher" would ...


2

Adding that much salt will raise the boiling point, which may have an effect on the creaminess of the potatoes, however I've seen no actual evidence of that. If you wanted to compare you'd have to do an experiment where you used identical potatoes, the same amount of salt and water in the same pots and controlled for temperature. In one pot you'd let it ...


1

From the linked video - I've never seen anyone boil potatoes without the pan lid on. I don't know how much that actually would raise the temperature, but it definitely 'increases the boil' somehow. You can see this best if you're simmering at the lowest temp with a glass-lidded pan. Take the lid off & the bubbling almost stops; put it back & it ...


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