You can boil or roast yellow-fleshed potatoes, mash them, add them to soup or make pan-fried potatoes. Cut them into evenly sized pieces and test them as they cook for consistent results.
For roasting and pan-frying
For roasting, cut the potatoes into evenly sized pieces, dry them, coat them with oil and spread them in a single layer. Add the garlic near the end or coat it well with oil so that it does not burn.
For pan-fried potatoes, boil them in their skins first, leave them to cool slightly and slice them. Fry them with onion, then stir in the garlic for the last few minutes.
For soup and mash
Cut potatoes into small cubes so that they cook evenly in soup. Mash some of the cooked potato against the side of the pan to thicken the soup without flour.
For mash, drain the cooked potatoes thoroughly and mash them while they are still hot. Add liquid gradually until you reach the consistency you prefer.
Boiling whole or cut potatoes
Cut the pieces as evenly as you can. Small pieces cook more quickly, while whole tubers need longer. Test them with a knife or fork.
If you are preparing several dishes, boil the potatoes in their skins, cool them and use them for salad or pan-frying the next day. Keep cooled potatoes covered in the fridge.