Stephanie Ashcraft - 101 Things to Do with a Potato

101 Things to Do with a Potato

Stephanie Ashcraft

101 Things to Do with a Potato

Digital Edition 1.0

Text 2004 Stephanie Ashcraft

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith

P.O. Box 667

Layton, Utah 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

ISBN: 978-1-4236-0861-5

To my father-in-law, who loves to grow delicious Idaho potatoes and who encouraged me to write a "useful" cookbook.

To my parents and mother-in-law, who give endless support, encouragement, and love.

And finally, to everyone who shared their family favorites.

1. There are many different types of potatoes, each with different qualities that make them good for certain recipes and not for others. Here are some examples of the most common potatoes and their uses:

2. Buy smooth and firm potatoes with unbroken, tight skin. Avoid buying potatoes that are soft, decaying, or have excessive bruises, cuts, or cracks. Do not buy potatoes that have a green tint to them.

3. Store potatoes in a cool, dry, dark place, but do not refrigerate. The ideal temperature to store potatoes is approximately 50 degrees Fahrenheit. Keeping potatoes in a brown bag is also suggested because excessive light can cause potatoes to turn green.

5. Do not wash potatoes until you are ready to use them. Use a wire brush or pad to scrub potatoes while running them under hot water.

6. Skins can be left on or removed from potatoes, depending on personal preference, in any recipe.

7. Eye growth on potatoes is normal but occurs faster in warmer temperatures. Potatoes with vines can be used unless potatoes are soft and mushy. To use, simply break or cut off the vines.

8. Mashed Potatoes, unseasoned and not instant, can be made by scooping out the flesh of a baked potato and simply mashing it with a fork or potato masher. Traditional Mashed Potatoes can be made by using this easy recipe: Peel and dice 5 to 6 medium russet potatoes (approximately 2-1/4 to 2-1/2 pounds). Place potatoes in saucepan and cover with water. Boil 20 to 25 minutes, or until potatoes are tender. Drain water. Add 2 tablespoons butter and 1/2 cup milk. Mash with a potato masher or mix with an electric mixer. Makes 4 cups.

9. Instant mashed potatoes are great for saving time, but are a bit more salty and not as stiff as traditional mashed potatoes. Use caution if using them as a substitute. Instant mashed potatoes can also be used to thicken creamy soups or sauces.

10. To make baked potatoes in a slow cooker, place inside and cover and cook on low heat 8 to 10 hours or on high heat 4 to 5 hours, or until tender.

11. When boiling potatoes, just barely cover them with water. Use a pan big enough to ensure that the waterline is at least 3 to 4 inches from the top of the pan. Add a teaspoon of oil or a quick spray from a can. This will keep the potatoes from boiling over and creating a sticky mess on your stovetop.

11. Leftover peeled and cooked potatoes can be frozen in an airtight container for future use.

12. To prevent potatoes from turning brown after being peeled or cut, place the cut potatoes in a bowl of cool water or cook them immediately.

13. Small potatoes cook faster than large potatoes. Try cooking potatoes that are similar in size, or cut them in pieces, for uniform cooking.

14. For the health conscious, low fat or light ingredients can be used in all recipes.