Mashed Potato

POTATOES

A relative of the tobacco and tomato plant, which is part of the nightshade family.  It is indigenous to central and South America; the conquistadors brought potatoes to Europe around 1570, but they were not received well, and were even suspected to cause leprosy.  There are over 3000 varieties of potatoes and they vary in color from gold to pink, red, blue, purple and candy stripped.

Potatoes are a starchy vegetable.  The starch molecules don’t begin to soften during cooking until they reach the gelantinization range, which in the potato is about 137 to 150.  At this temperature the cells in the potato beginning to take on water and they swell and then finally soften

CLASSIFICATION OF POTATOES

1.    Waxy or new potatoes – have a high moisture content, high sugar, low starch.  They are round in shape, with a thin skin.  They hold their shape well when cooked and have a firm and moist texture.  They are best suited for boiling whole for salads; soups and any preparation where the potato must hold it shape.  They are not well suited for frying

·         Reds,  like the  all red, and the dark red norland or the rose finn apple, white potatoes yukon gold and white rose, yellow potatoes like the ruby crescent

2.    Mealy or starchy potatoes – have high starch content, low moisture and are low in moisture.  They are thick skinned.  The cells of these potatoes tend to separate form each other when cooked and they become light and granular

·         Russet or Idaho’s are ideal for baking and french fries, because or their regular shape while  the all purpose or chef potatoes are irregular and generally less expensive, which are most suitable for mashed potatoes, the purple potato, all blue or caribe

HOW TO CHECK FOR QUALITY

·         Firm and smooth skin, not soft or shriveled

·         Dry skins

·         Shallow eyes

·         Not sprouts, these are high in sugar

·         Not green color or sloanine, it is poisonous...