baking and mashing
Different potato varieties should be used for different dishes. Floury or starchy potatoes (such as Russet and King Edward) work well for mashing and baking. They have a soft, dry texture when cooked and are not suitable for just boiling as they disintegrate.
soups and salads
If you’re making a potato salad, gratin or soup, waxy varieties are good because they’re low in starch, smooth, hard and hold their shape. Waxy varieties include Charlotte, Désirée and Red Bliss.
all-rounders
All-purpose potatoes are somewhere between floury and waxy in terms of starchiness. Maris Piper, Yukon Gold, and blue and purple potatoes are good all-rounders. Grab a bag of these for roasting, mashing, baking and making fries or wedges.
store potatoes correctly
Potatoes are best kept in a cool, dry and dark place such as a pantry or cupboard, or in a paper or hessian bag away from heat sources. They do not fare well in the fridge – the cold can affect the flavor as well as lead to dampness and spoilage.
When boiling potatoes, always place them in cold water with a sprinkling of salt and then bring up to a boil. This helps them to cook evenly. If you place them in boiling water, the outside of the potato can cook before the heat reaches the inside.
make perfect mashed potatoes
After bringing to the boil in salted water, simmer peeled potatoes until tender (around 20 minutes), drain well and – this is key – mash with a hand masher. Using an electric device can overwork the mash which results in a gluey finish. Add room temperature butter, milk and seasoning after a good mashing to remove lumps. Finish with a short, vigorous whisk to blend in the dairy.
make gnocchi with leftover mash
Did you know that you can make gnocchi from leftover mashed potato in under an hour? Add seasoning and flour to the mashed spuds, mix and bring together to form a dough. Knead, roll into a sausage shape and cut into small pieces. Cook in boiling water for a few minutes and you're done. Gnocchi Recipe
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