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  • Choose potatoes that are all about the same size – this will ensure they are all cooked and ready to eat at the same time.
  • Dispose of any potato more than half of which is green, as it will be bitter and inedible.
  • To prevent the flesh of the potato from darkening on contact with air, cook it as soon as it is cut or place it in cold water until you are ready to use it. This brief soaking will also prevent the potato from falling apart during cooking (use fresh water for cooking).
  • The skin of a potato holds a lot of nutrients so if you are able to keep them on, all-the better!
  • Use a 1/8 teaspoon to remove the eyes from the potato.
  • Salt water well while boiling potatoes, this will help to season the potatoes as they boil.
  • Don’t store potatoes in a closed plastic bag as they need to breath, or they’ll rot.
  • Thin-skinned potatoes are best for stews, as they hold their shape once cooked.
  • When mashing potatoes, allow the potatoes to steam dry in the pot you boiled them in over low heat for 1 to 2 minutes.  This will remove all water so you have a drier mash.
  • If you’re making a lot of baked potatoes, use a muffin tin. The potatoes placed in a muffin tin will make it easier to move the potatoes in and out of the oven.
  • To quickly cook potatoes on the grill or stove top, par boil them first to speed up the cooking process.
  • The smaller you cut your potatoes pieces for mashed potatoes the quicker they’ll cook.

potatoes in a muffin tin

 

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