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Potato, Potahto

With the holiday season, mashed potatoes often take a front row at our dinner table (or perhaps yours are latkes). Which potato is best for making the perfect dish?  Well first, did you know there are over 100 varieties of potatoes in the US? But the good news is they fall into 7 general catagories.

Milder, creamier flavors:

Yellow (Yukon Gold) - Waxy, smooth and velvety - the ideal potato for a mashed. Also good for grilling or salads. Yellow creamy color makes it easy to spot.

Red (Bliss or New) - great in soups and stews or roasted. Waxy texture, moist flesh and creamy consistency. Holds their shape well too.

White - low sugar content, good for salads, boiled or steamed and fries. A thin skin allows a no peel approach, and this potato holds its shape well.

Eartheir, nuttier flavors:

Russet (Idaho) - good for baking, frying, mashing, roasting - best baked potato due to the chewy skin, drier texture and mild flavors. A brown, thicker skinned potato, this potato is the choice by many for the best latkes too - though some will vary on that opinion.

Purple potatoes -moist yet firm flesh with a higher starch content, a floury texture and low sugar content. Good for roasting, grilling, green salads, and baking.

Fingerling potatoes are dry and waxy, but hold their shape well after roasting or boiling. Their unique shape offers a nice presentation with their long finger like shape and light, purple, tan or reddish orange skin. 

And last but not least - petite potatoes. They resemble their larger-sized cousins in texture and skin color, but with a more concentrated flavor than their larger-sized cousins.

So next time you are at the market....try to consider the best potato for your dinner plate. Happy Holidays!

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