I tried steaming potatoes the old-fashioned way this week, and I must say, it was a revelation. I had always thought of steaming as a bit of a dull, waterlogged affair, but Mrs. Beeton's method proved me wrong. The key, I found, was the brief soak in cold water after peeling — it seems to help the potatoes cook more evenly. But the real surprise was the texture: the potatoes were incredibly fluffy and tender, with a delicate, almost velvety skin that was a delight to bite into. This method is a godsend for the weeknight cook looking to save time and effort. No need to preheat an oven or keep an eye on a boiling pot — just set it and forget it. I served mine with a dollop of butter and a sprinkle of salt, and they were gone in a flash. If you're looking for a fuss-free way to cook potatoes that lets their natural goodness shine, give this a try. Just don't forget to check them with a fork — overcooked potatoes are a sad sight indeed.