If you make a purchase using the links included, we may earn commission. Pin FB Share. Raw sliced potatoes background. Potatoes in a saucepan. Peel potatoes using a vegetable peeler this top-rated OXO peeler glides through tough skins like a breeze. It's best to leave them whole, but you can go ahead and cube or dice them if you want — just don't slice too finely. Fill a bowl with cool water, submerge potatoes, then cover with plastic wrap. Store in the refrigerator overnight.
Use this handy Thanksgiving Checklist to plan a stress-free turkey day. By Katie Barreira November 19, Pin FB More. Credit: Jennifer Causey.
Eating healthy should still be delicious. Sign up for our daily newsletter for more great articles and tasty, healthy recipes. High starch content will allow a tuber to absorb more water.
While you can boil and enjoy any potato, the best ones to boil are red potatoes and fingerling potatoes. They have less starch, and their waxy texture allows them to keep their shape when cooking. Red potatoes, white potatoes, and Yukons have a much lower starch content than russets.
Less starch means less water absorption. If you insist on using russets or another high starch content potato, try letting the potatoes sit in ice-cold water for twenty minutes before you boil them. Leaving the skins intact will also keep them from falling apart. After they begin to boil, take some of the heat away to simmering until finished. Carefully remove them, and set them out to air dry for a bit on a few layers of paper towels.
This will rid the potato of excess moisture and help keep it together. In this post, we discussed why you should follow certain processes when cutting and peeling potatoes. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours or until tender. Knowing the type of potato you're working with is important and it can change the consistency of your dish. Credit: Jason Donnelly.
High-starch Potatoes: Potatoes such as the Russet or Idaho, have a light, mealy texture. Once boiled, they are ideal for mashing. Medium-starch Potatoes: Varieties such as the Yellow Finn and Yukon Gold, contain more moisture so they don't fall apart quite as easily as high-starch tubers.
They work well for mashing, adding to soups or casseroles, and serving as a side dish. They can also be used for potato salad. They hold their shape better than other potatoes when boiled, making them perfect for potato salads or tossing with seasoned butter as a side dish. Comments 2 Add Comment. View Comments. August 22, I wanted to know how to mash them so they don't come out gluey. This is my problem. May 25, Cook them 15 minutes at a boil and they are completly overcooked for potato salad unless you like the mashed potato type.
More like 10 minutes. Back to story Comment on this project. Tell us what you think
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