Potatoes: Lessons from the Summer

If you follow Gardener to Farmer, you know of my flagging feelings for my favorite spuds. Let's be clear, I have always been a fan of starch. I grew up in a family where a meat, a veggie and a starch were integral components of our nightly dinner. We sat together at the family dinner table and ate some of my grandmother's amazing cooking. And though I later developed an affinity for rice, I was partial to potatoes.

It should come as no surprise, then, that this summer when I had several potato preparation failures, I was dismayed. And if I can use my pain to help others...so much the better.

Failure #1: Fresh beets and carrots may roast faster than newly dug fingerling potatoes. I know, it seems like because they are small, fingerlings should cook quickly. That was not my experience...though it could just be the varieties. In any case, don't make assumptions based on size...but you should already know that size doesn't matter.

Failure #2: New potatoes do not shred well. Don't use them for hashbrowns. The end result is a sticky, gooey, swampy mess.

Failure #3: Some potatoes are not the best for boiling and mashing. And some potatoes are absolutely awful for frying (see #2). Know the difference before you start.

Failure #4: Not all potatoes cook at the same rate, even when cut to the same size. If you throw a bunch of different potatoes in a pot and boil, then try to mash, you will inevitably wind up with some that are falling apart and some that are hard as rocks.

Failure #5: Yukon Golds do not store the same as Russets. The same could be said for different varieties. Not all are meant to be keepers, some are for use in the near future.

Though there are only 5 failures listed, please note these are categorized...not completely inclusive of my frustrating experiences. Some things were not utter failures (like the fact that some potatoes were so dry when I mashed them I had to use a half a gallon of milk to make it happen) just unexpected detours.

I am thinking of growing only one or two kinds of potatoes next year. Maybe learn their habits, then add others. I don't know...maybe it is time to change starch platforms, couscous, anyone?

Comments

[Kay Ballard]

Jean, there are other "starch platforms" but none so magical as potatoes. I have never grown them myself, but as a child had the opportunity to dig for them. They were truly hidden treasures, destined to become golden: the most fresh and delicious fries imaginable.

[Tom Bennett]

One other note, no matter what the potato, never use a Cuisinart to make mashed potatoes... Instant wallpaper paste... ugh. :-)

[Cathy at Wives with Knives]

Excellent potato information. Another caveat: don't try to mash them after they've cooled. Horrible.

[Rebecca/Cooking Up a Story]

Same here, grew up with a starch on the plate! Why is that?!
Having grown up with russets, I have approached all potatoes alike! Now that's plum silly, obviously(now)! I think I will begin broadening my horizons this winter...

Thanks for being the pioneer here =)