Poll of the Day > When cooking, how do you get your potatoes to be 'warm' and not 'hot'?

(+) Yeah! (+)

I'll clarify since it may not be clear in the title.

I'm putting potato cubes in some beef stew. I want the potatoes to be wholly warm throughout, perfect for stew.

But I don't want them to be abnormally hot, hotter than the stew itself.

I think it's probably 'cuz potatoes have, idk, lower specific heat capacity than the surrounding water or something something scientific. So maybe there's technique to this?
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Soft boil and add later

Everything that explodes (spuds, broccoli, rice, pasta, pre soaked beans) gets added when the stews about done
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