Storing Potatoes

• Potatoes should be kept in a cool, dark place with good ventilation. the ideal storage temperature is 45 to 50 degrees F. At these temperature, the potatoes will keep for several weeks. Do not store potatoes in the refrigerator, as a temperature below 40 degrees F. will cause the potatoes to develop a sweet taste. This is due to the conversion of starch to sugar, which causes potatoes to darken when cooked.

• If you store potatoes at room temperature, use them within a week or so.

• It is not recommended that you freeze cooked potato dishes, as they tend to become watery after reheating. As the potato is 80% water, this water separates from the starch causing the reheated potato dish to be watery.
   

Potato Sprouts are toxic (poisonous)

• A sprout of any size can be toxic, but you'd have to eat many sprouts to get sick. Do not buy if they have sprouted or have a green tint to the skin. There is no problem with the potato; just cut off the sprouts, and it's fine for eating.
   

• The same is true for potatoes that turn a greenish hue. A potato in this condition is "light-struck" which causes a build-up of a chemical called Solanine. This is a natural reaction to the potato being exposed to too much light. The green part, if eaten in large quantity, can cause illness. If there is slight greening, cut away the green portions of the potato skin before cooking and eating.

Preparing Potatoes

1 1/4 pounds (3 medium potatoes) = 3 cups chopped or sliced raw potatoes = 2 to 3 cups cooked mashed potatoes

Potatoes are easier to prepare and healthier for you when cooked with their skins on. Always rinse and scrub the potatoes thoroughly before using.

When you are using cut up potatoes in your cooking, preserve the color by place them in cold water. Limit the water soaking time to two (2) hours to retain the water-soluble vitamins. Color discoloration (pinkish or brownish) happens from the carbohydrates in the potato reacting with oxygen in the air. Potatoes that do become discolored in this way are safe to eat and do not need to be thrown. Usually the color discoloration will disappear with cooking.

Boiled Potatoes

Boiled potatoes should be started in cold water rather than in hot water. this allows for a more even cooking and heat penetration from outside to inside during the relatively long cooking time required. Potatoes are never COOLED in cold water, unlike most vegetables. This would make them soggy.

Tip: For fluffier boil potatoes, simply pour off all the water after they are boiled and cover the pot with a double thickness of paper towels, then cover with the saucepan lid. In ten minutes, steam will be absorbed by the towels and your potatoes will be dry and fluffy.

Scrub well and pierce the ends with a fork or skewer so steam can escape. Never attempt to bake a mature potato without puncturing the skin - it might explode.

• For crisp skins, rub lightly with oil or butter (to prevent skin from cracking and to improve the taste). For more tender skins, leave dry.

• Place onto an oven rack in a preheated 400-degree oven and bake until done, approximately one hour. To test doneness, squeeze gently. Done potatoes will yield to gentle pressure.

• Aluminum-foil wrapped potatoes are not baked but steamed in their own moisture. The texture of a steamed potato is entirely different from that of a baked potato. Save yourself the trouble and expense of wrapping in aluminum foil and serve a better product.

Russet potatoes make the best mashed potatoes.

• Peel them and cut into equal-sized pieces. Boil and cook the potatoes until they are just tender. Remove from heat and drain. NOTE: Overcooking can cause the potatoes to become gummy.

• Dry over low heat for a few minutes. Mash with a old-fashion potato masher or potato ricer (you can use electric mixer, but it is easy to over mix and get a gluey potato). Mash very quickly so the potatoes will remain hot.

• Add one tablespoon butter (more or less if you like) for each two potatoes, and salt to your taste. Beat until the butter is melted. Then add milk or light cream that has been heated but not brought to a boil (if you add cold liquid, the potatoes will be cold and gummy). Beat the liquid into the potatoes to make a smooth, fluffy mixture. Add only enough liquid to make the mixture smooth, about one tablespoon for each potato. Do not overbeat. they should be soft and moist, but firm enough to hold their shape.

• All this should be done as quickly as possible so the potatoes never have a chance to get cold - that is the secret of delicious mashed potatoes!