Red bliss potatoes are another contender. They're very waxy, so their shape holds up well, but they don't contain as much starch as Russets or Yukon Golds. Because of this, their interior doesn't ...

Put the potatoes into a saucepan of cold, well-salted water, and bring to a gentle simmer. Cook until just done (until a knife point penetrates easily; do not allow the potatoes to become mushy).

Put the potatoes into a saucepan of cold, well-salted water, and bring to a gentle simmer. Cook until just done (until a knife point penetrates easily; do not allow the potatoes to become mushy).