Some kinds of potatoes are better steamed than boiled. Whether
dressed with the skins on or off a careful eye must be kept on them,
and when they are nearly done the steamer should be removed, the water
in the saucepan thrown off, and the steamer then replaced, in order to
allow the process of cooking to be completed. Some people shake the
steamer when potatoes are somewhat close and heavy, under the idea
that it renders them floury, and in many cases the shaking has this
effect.