To prevent potatoes from budding, keep them in a paper bag with an apple- the same ethylene gas that ripens avocados and tomatoes when they're stored with an apple will help keep the potatoes from sprouting.
Check potato starch content by dropping into a big bowl of cold water; if they sink they're high-starch and suitable for frying.
Before baking whole russet potatoes, rub them with butter or oil, then bake directly on the rack of the oven, not on a pan. This makes the skin super-crisp and tasty.
Potatoes will cook faster if they're quartered or cut into cubes before boiling or roasting. Cut them into similar-sized pieces so they cook at about the same rate.
secret ingredients for mashed potatoes (choose one):
a little Mozzarella (fresh grated is always best)
a little Gruyere (freshly grated is always best)
buttermilk (richness & tang without much fat)
sprinkle of ranch dressing mix
chicken bouillon or
seasoning packet from roast chicken flavor ramen
dash of creamy Caesar dressing
To make lighter and fluffier mashed potatoes, add a pinch or two of baking powder to the potatoes before whipping with a hand mixer.
For even richer and fluffier results, you can make potatoes Chantilly by gently folding in whipped cream after the potatoes have been prepared: sublime if you don't mind the extra effort (and the extra calories).
And finally, my apologies to Teresa for posting the exact same tip about dealing with too much saltiness in a dish.
Submitted By: Chef Will
Date Submitted: 6/6/2010 7:26:05 PM