Blue as a potato
Originally published in the Journal de Montréal on November 18, 2006.
Yep, amidst the hundreds of potato varieties that are cultivated for human consumption, there is even one that is blue!
But although this variety may still remain an oddity for most of us, it’s important to know which type to select when we want our mashed potatoes to be smooth and creamy rather than sticky and lumpy.
Here’s what I recommend for different potato preparations:
- Steamed or boiled: All varieties, but preferably round white ones as they are the most tender.
- Mashed: Potatoes with yellow flesh (Yukon Gold) and long brown skinned ones (Russet or Idaho), as they have more starch.
- Baked: Elongated ones like the Russet, as they are more floury or starchy.
- Fried: Elongated ones, although round white potatoes like the Kennebec also fit the bill.
- In salads: Preferably red types, as they retain their shape the best.
A few of our recipes that feature potatoes:
- Cream of Potato Soup “Parmentier”
- New Potatoes with Chives
- Potato Patties with Dill
- Potato Wedges with Rosemary
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