My biggest problem with cooking them whole is that potatoes are all different sizes and will therefore require different cooking times. If the difference between good and bad boiled potatoes is 1-2 minutes, then I don’t see how they will all be done at the same time if left whole. I’ve always cut them into roughly equal sizes so that they will all be done at the same time and be ready for mashing. OP, when you’ve cut them before have you made sure the cut pieces were roughly the same size? Ultimately though if you’re happy with the results then keep doing it!
P