Posted by: Dennis Hinkamp on Feb 22, 2009

Cooking with Potatoes

Cooking with Potatoes (19 minute video)




Harley said...

My mashed potatoes improved with three tips not in the video: 1 start with COLD water, because the potato cooks evenly, if you put potatoes in boiling water the outside is over cooked and falling to mush and inside is still hard and raw 2 ├ęcumer is a French term for skim-the-scum, so use a spoon and skim off the top the frothy brown nasty scum that accumulates as the potatoes cook. If you don't skim, that stuff is going in your dish as "flavoring", yuck. 3 put all the butter and cream (NOT milk) for your potatoes in at once and add potatoes in slowly, mashing as you go, this keeps them fluffy and light rather than doughy and dense.
March 16, 2009 10:40:00 PM MDT
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