Taste of Home advises that you avoid using aluminum or iron pots as they can turn tubers gray. And while you can peel the potatoes first, try leaving the skins on for a nutritious change of pace.
Boiling. Cut large potatoes into pieces. Place the pieces in a saucepan and cover with water. Cover and bring to a boil. Boil for 15-30 minutes or until the potatoes are tender; drain well. (If you boil russets, it’s recommended that you peel them first as their skins will likely come off during boiling.)
Steaming. Place potato pieces in a steamer basket over 1 inch of boiling water in a pan. Cover and steam until tender, 15-30 minutes.
Baking. Pierce whole potatoes several times with a fork. Bake directly on an oven rack or on a baking sheet at 375° for 45-60 minutes or until potato feels soft when gently squeezed. Russet potatoes bake the best. If a soft-skinned potato is preferred, wrap it in foil or rub it with oil before baking.
Microwaving. Pierce whole potatoes and microwave on high for 8-10 minutes or until tender. Place quartered potatoes in a microwave-safe dish. Cover and cook on high until tender, about 9-12 minutes; stir halfway through.
Sweet Potatoes. Place whole potatoes in a large pan and cover with water. Cover and boil gently until potatoes can easily be pierced with a fork, about 30-45 minutes; drain. (Sweet potatoes peel easier after they have been cooked and are cool enough to handle.)
Sweet potatoes can be baked in the oven like russets; however, their juices may escape while baking. Be sure to put them on a baking sheet or place foil beneath them.