Rinse potatoes under cold water
Peel if desired
Cut potatoes into evenly sized pieces (quarters for medium; halves for small)
Place potatoes in a pot
Cover with cold water by 1–2 inches
Add salt to the water (about 1–2 tablespoons per gallon, or to taste)
Bring to a boil over high heat
Reduce to a steady simmer
Cook until tender when pierced with a fork (small pieces: 10–15 minutes; larger: 15–25 minutes)
Drain in a colander
Return to the pot if needed and let steam off excess moisture
Use as desired (mash, slice, or serve)