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 perfect for salads, as they maintain their shape properly after cooking.
These potatoes have a skinny pores and skin and a firm, waxy inside that resists breaking down when boiled.
When selecting waxy potatoes for salad, search for small to medium-sized potatoes that are firm to the contact and freed from blemishes.
Starchy Potatoes
Selecting Potatoes for Salad: Starchy Potatoes
Starchy potatoes are the only option for potato salad as a outcome of they maintain their form nicely when cooked and have a fluffy, creamy texture.
The following are some popular kinds of starchy potatoes:
- Russet potatoes
- Idaho potatoes
- Yukon Gold potatoes
- Fingerling potatoes
- Creamer potatoes
When deciding on potatoes for salad, search for potatoes that are agency to the contact and don’t have any blemishes or bruises.
Boiling Potatoes for Salad
Step 1: Preparing Potatoes
1. Sort and wash potatoes, discarding any damaged ones.
2. Peel potatoes, utilizing a pointy knife or vegetable peeler.
3. Cut potatoes into uniform-sized items (for instance, 1-inch cubes for salad or bigger chunks for mashed potatoes recipe garlic 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 cover them with chilly water by about 1 inch. Add 1 tablespoon of salt to the water.
Bring the water to a boil over high heat. Reduce the warmth to medium-low and simmer for 10-12 minutes, or till the potatoes are fork-tender.
Drain the potatoes in a colander and rinse them with chilly water to stop the cooking process.
Let the potatoes cool barely earlier than slicing or dicing them in your salad.
Step three: Draining and Cooling
3. Drain and cool the potatoes. Once the potatoes are cooked, drain them in a colander and immediately run chilly water over them to cease the cooking course of. This will assist the potatoes cool more shortly.
Spread the potatoes out on a baking sheet or different flat surface to chill completely. This will assist prevent the potatoes from turning into waterlogged.
Boiling Potatoes for Mashed Potatoes
Step 1: Preparing Potatoes
1. Scrub potatoes clean with a vegetable brush under chilly working water.
2. Cut potatoes into evenly sized 2-inch chunks. This ensures even cooking.
3. Place potato chunks in a big pot and cover them with cold water by 2-3 inches.
4. Add 2 tablespoons of salt to the boiling water. Salt helps draw out excess moisture, leading to a fluffier mash.
5. Bring water to a boil over excessive warmth. Reduce heat to medium-low and simmer until potatoes are simply tender when pierced with a fork, about 15-20 minutes depending on the scale of the chunks.
6. Drain potatoes in a colander and allow them to steam dry for a couple of minutes.
Step 2: Boiling Potatoes
Once the potatoes are peeled and cut, rinse them thoroughly underneath cold operating water. This will take away any remaining starch from the Oberfläche of the potatoes, which might make the mashed potatoes gluey.
Place the potatoes in a big pot and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until 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 accomplished.
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 are clean. If you want your mashed potatoes to be additional creamy, you’ll find a way to add slightly milk or butter while you’re mashing them.
Step 3: Draining Potatoes
Step 3: Draining Off Excess Water
- Once the potatoes are fork tender, strain them in a colander for 30 seconds to 1 minute, allowing for extra water to empty off.
- Do not rinse them under cold water, as it will make them less flavorful and harder to mash.