For the best texture I like using pre-cooked potatoes that have already cooled down to at least room temperature. Be careful not to overcook your potatoes. Boiling them for 20-30 minutes should suffice. When you stick a knife in them to test doneness, it should not slide through as easily as if you were making mashed potatoes. They should be slightly firm still. Once boiled, remove them from the heat, drain, and give them time to cool before peeling and using in the recipe.