Have enough boiling water to cover the potatoes. Put the potatoes of uniform size into the kettle, one at a time, that the boiling may not stop. Allow a gentle boiling to continue until the potatoes are done. Why avoid rapid boiling? Test with a fork at the end of half an hour. When the potatoes are mellow, drain off the water, and set the kettle where the remaining moisture will steam off. Shake gently to hasten this process, and sprinkle the potatoes with salt. If they must stand before serving, shall you place a tin cover or cloth over the kettle? Old potatoes with a strong flavor should be pared before boiling, or even soaked in cold water.