Comments on: Yukon Golds Or Russets For Mashed Potatoes Recipe? http://www.mashed-potatoes-recipe.com/yukon-golds-or-russets-for-mashed-potatoes-recipe/ Recipes that will teach you how to make mashed potatoes and other potato meals.. Mon, 19 Dec 2011 21:38:34 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Eri http://www.mashed-potatoes-recipe.com/yukon-golds-or-russets-for-mashed-potatoes-recipe/comment-page-1/#comment-480 Eri Mon, 17 Jan 2011 22:26:25 +0000 http://www.mashed-potatoes-recipe.com/?p=13#comment-480 @admin: Yeah, this article is kind of pointless. Better clarification in the article would be more helpful and how about tips from personal experience??? @Lois: Gnocchi has to have all the lumps out of it, so not a good idea if you are talking about stored leftovers. If they are fresh leftovers, then you can use a potato ricer to get all the lumps out, or use a fork to push the potatoes through a strainer. @admin: Yeah, this article is kind of pointless. Better clarification in the article would be more helpful and how about tips from personal experience???

@Lois: Gnocchi has to have all the lumps out of it, so not a good idea if you are talking about stored leftovers. If they are fresh leftovers, then you can use a potato ricer to get all the lumps out, or use a fork to push the potatoes through a strainer.

]]> By: Dan http://www.mashed-potatoes-recipe.com/yukon-golds-or-russets-for-mashed-potatoes-recipe/comment-page-1/#comment-394 Dan Fri, 31 Dec 2010 23:31:36 +0000 http://www.mashed-potatoes-recipe.com/?p=13#comment-394 Potatoes are essentially large bundles of starch granules. As they are heated, they absorb water and swell, much like a balloon filling with air. Many of these granules eventually burst, spilling out a sticky, starchy gel called amylose. And it's the amylose that turns mashed potatoes gluey. Russet potatoes produce too much amylose because they are so high in starch. Yukon Gold potatoes have less starch, making them a better choice for "fluffier" mashed potatoes. The trick to fluffy mashed potatoes is to not allow water absorption and there is two ways of doing this: Boil the potatoes in their jackets for it inhibits water absorption but requires you to peel the hot potatoes just before serving, hardly an easy task. 2: Steaming, the hot water vapors efficiently cooks the spuds, but doesn't allow them to soak up water the way boiling would. Rinse the steamed potatoes halfway through cooking with cold water, taking advantage of another bit of chemistry. By rinsing, you allow the potatoes to cool halfway through cooking and some of the amylose still inside the starch granules formed insoluble crystals. The crystals stay trapped inside the granules and therefore can't escape and turn the potatoes gluey. Better still, any amylose that did escape during the first half of cooking is simply washed away. Finally, since intact starch granules can feel gritty in the mouth, add butter and milk. The fats coat the granules, making them feel creamier and smoother. Potatoes are essentially large bundles of starch granules. As they are heated, they absorb water and swell, much like a balloon filling with air. Many of these granules eventually burst, spilling out a sticky, starchy gel called amylose. And it’s the amylose that turns mashed potatoes gluey. Russet potatoes produce too much amylose because they are so high in starch. Yukon Gold potatoes have less starch, making them a better choice for “fluffier” mashed potatoes. The trick to fluffy mashed potatoes is to not allow water absorption and there is two ways of doing this: Boil the potatoes in their jackets for it inhibits water absorption but requires you to peel the hot potatoes just before serving, hardly an easy task. 2: Steaming, the hot water vapors efficiently cooks the spuds, but doesn’t allow them to soak up water the way boiling would. Rinse the steamed potatoes halfway through cooking with cold water, taking advantage of another bit of chemistry. By rinsing, you allow the potatoes to cool halfway through cooking and some of the amylose still inside the starch granules formed insoluble crystals. The crystals stay trapped inside the granules and therefore can’t escape and turn the potatoes gluey. Better still, any amylose that did escape during the first half of cooking is simply washed away. Finally, since intact starch granules can feel gritty in the mouth, add butter and milk. The fats coat the granules, making them feel creamier and smoother.

]]> By: admin http://www.mashed-potatoes-recipe.com/yukon-golds-or-russets-for-mashed-potatoes-recipe/comment-page-1/#comment-332 admin Tue, 21 Dec 2010 20:45:51 +0000 http://www.mashed-potatoes-recipe.com/?p=13#comment-332 Sure! Sure!

]]> By: Lois http://www.mashed-potatoes-recipe.com/yukon-golds-or-russets-for-mashed-potatoes-recipe/comment-page-1/#comment-331 Lois Tue, 21 Dec 2010 19:31:40 +0000 http://www.mashed-potatoes-recipe.com/?p=13#comment-331 Can left over mashed potatoes be used in making Potato Gnocchi? Can left over mashed potatoes be used in making Potato Gnocchi?

]]> By: Jennifer http://www.mashed-potatoes-recipe.com/yukon-golds-or-russets-for-mashed-potatoes-recipe/comment-page-1/#comment-118 Jennifer Thu, 04 Feb 2010 20:25:32 +0000 http://www.mashed-potatoes-recipe.com/?p=13#comment-118 Okay seriously are you people really arguing over mashed potatoes? Maybe it is time to get out a bit more don't you think? Okay seriously are you people really arguing over mashed potatoes? Maybe it is time to get out a bit more don’t you think?

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