Soaking cut potatoes overnight helps to remove excess starch from them, which makes them less sticky in certain recipes, such as mashed potatoes. Too much starch makes the bits of potatoes sticky, forming what is almost a glue-like consistency.Continue Reading
Cooking the potatoes, then draining them from the cooking water and rinsing them under cool running water also removes excess starch.
In potatoes, there is a starch molecule called amylose, which is what causes the glue-like consistency sometimes found in mashed potatoes. It is important to cut the potatoes into small enough pieces (about 1 inch on each side) so as to expose enough of the potato to the water.Learn more about Cooking
Waxy potatoes that are low in starch are best for making potato salad. These types of potatoes include the red-skinned potato, yellow potato, fingerling potato, white potato and purple/blue potato.Full Answer >
The easiest way to prepare mashed potatoes in the Crock-Pot or another slow cooker is to place peeled and cut potatoes in the slow cooker with liquid and cook until soft. To utilize typical local ingredients, consider buying the potatoes at a farmer's market.Full Answer >
To reheat mashed potatoes, put them in a microwaveable bowl, microwave them for one minute, stir them, add milk and butter, microwave the potatoes again, and repeat until they are hot. The supplies you need are a microwaveable bowl, a spoon, a kitchen thermometer, a microwave, milk and butter.Full Answer >
According to the Food Network, 1/3 to 1/2 pound of potatoes should be allocated per person when preparing mashed potatoes. When serving roasted potatoes, 2 1/2 pounds of potatoes should be allocated per person.Full Answer >