How To Boil Potatoes For Salad Vs Mashed Potatoes
Selecting Potatoes for Salad
Waxy Potatoes
Waxy potatoes, such as Red Bliss, Yukon Gold, and German Butterball potatoes, are ideal for salads, as they maintain their form nicely after cooking.
These potatoes have a thin skin and a agency, waxy interior that resists breaking down when boiled.
When deciding on waxy potatoes for salad, search for small to medium-sized potatoes which are agency to the touch and free of blemishes.
Starchy Potatoes
Selecting Potatoes for Salad: Starchy Potatoes
Starchy potatoes are the solely option for potato salad because they hold their form nicely when cooked and have a fluffy, creamy texture.
The following are some in style kinds of starchy potatoes:
- Russet potatoes
- Idaho potatoes
- Yukon Gold potatoes
- Fingerling potatoes
- Creamer potatoes
When selecting potatoes for salad, search for potatoes which may be firm to the contact and have no blemishes or bruises.
Boiling Potatoes for Salad
Step 1: Preparing Potatoes
1. Sort and wash potatoes, discarding any broken ones.
2. Peel potatoes, using a sharp knife or vegetable peeler.
3. Cut potatoes into uniform-sized pieces (for instance, 1-inch cubes for salad or larger chunks for mashed potatoes).
4. Place the potatoes in a big pot or Dutch oven.
5. Fill the pot with enough cold water to cowl the potatoes by about 1 inch.
Step 2: Boiling Potatoes
Place the potatoes in a large pot and canopy them with cold water by about 1 inch. Add 1 tablespoon of salt to the water.
Bring the water to a boil over high heat. Reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are fork-tender.
Drain the potatoes in a colander and rinse them with chilly water to cease the cooking process.
Let the potatoes cool barely before slicing or dicing them on your salad.
Step 3: Draining and Cooling
3. Drain and cool the potatoes. Once the potatoes are cooked, drain them in a colander and instantly run cold water over them to stop the cooking course of. This will assist the potatoes cool more quickly.
Spread the potatoes out on a baking sheet or different flat floor to chill utterly. This will assist stop the potatoes from becoming waterlogged.
Boiling Potatoes for Mashed Potatoes
Step 1: Preparing Potatoes
1. Scrub potatoes clean with a vegetable brush underneath cold running water.
2. Cut potatoes into evenly sized 2-inch chunks. This ensures even cooking.
3. Place potato chunks in a large pot and cover them with chilly water by 2-3 inches.
4. Add 2 tablespoons of salt to the boiling water. Salt helps draw out extra moisture, leading to a fluffier mash.
5. Bring water to a boil over excessive heat. Reduce warmth to medium-low and simmer till potatoes are simply tender when pierced with a fork, about 15-20 minutes relying on the scale of the chunks.
6. Drain potatoes in a colander and allow them to steam dry for a few minutes.
Step 2: Boiling Potatoes
Once the potatoes are peeled and minimize, rinse them thoroughly underneath chilly operating water. This will take away any remaining starch from the Oberfläche of the potatoes, which can make the mashed potatoes gluey.
Place the potatoes in a large pot and canopy them with cold water. Bring the water to a boil over high heat, then scale back the heat to medium-low and simmer for 15-20 minutes, or till the potatoes are tender. You can check the potatoes by piercing them with a fork; if the fork slides simply into the potato, it is done.
Once the potatoes are tender, drain them in a colander and return them to the pot. Use a potato masher or ricer to mash the potatoes till they’re smooth. If you want your Mashed potatoes how to Make potatoes to be further creamy, you’ll find a way to add a little milk or butter while you are mashing them.
Step 3: Draining Potatoes
Step three: Draining Off Excess Water
- Once the potatoes are fork tender, pressure them in a colander for 30 seconds to 1 minute, allowing for extra water to drain off.
- Do not rinse them beneath chilly water, as this can make them less flavorful and tougher to mash.