Cutting Potatoes for Bangers & Mash

"My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you how to make the old English favorite Bangers and Mash. Okay, the first thing we're going to do, we're going to cut up our potatoes. I'm going to leave the skins on them just because that's how I like them and I'm going to cut them the skinny side this way. I'm going to cut them just like this, right down the middle, just like that. What we're going to do, we're going to cut our potato in long manageable pieces. Reason being, the smaller you cut your potato the faster it will cook and also, it is much easier to cut a raw potato than it is to cut a cooked potato. Because, if you try to cut a cooked potato you'll end up smooshing it all over the place and you'll probably also end up burning your fingertips. That is never fun. So I'm just cutting them into a nice rough, fairly large chop here. And since I've already taken the liberty of getting my water boiling, wow, that was a tough potato. These are going to go right into the water when I'm done cutting them up here. There's our potatoes. We're going to go ahead and add these to the water right now. Alright, set my timer here for fifteen minutes. And I'm going to put the potatoes in here, I'm going to put them in one at a time that way I know they don't stick to each other and also that way I don't shock this hot water nearly so much. Put all the potatoes in there. Make sure you don't splash and hurt yourself like I just splashed the back of the stove there. Alright so 15 minutes and counting and we'll come back to this."