Dark spots, sprouts, and shades of green all indicate a potato may not be ripe.
Do not use soap to wash your potatoes.
If you’re going to be mashing the potatoes, you do not have to worry too much about precise size. However, if you’re making something like potato salad, consult your recipe. It should advise you on the correct sized chunks. When not following a recipe, chunk about an inch or half an inch thick (2. 5 or 1. 2 centimeters) should be sufficient.
When you’re done, you can drain the potatoes over the sink using a colander. If you’re using a specific recipe, consult that recipe. If your recipe requires firmer potatoes, you may need to simmer your potatoes for a shorter timeframe.
It may help to boil the potatoes for 5 to 10 minutes longer if mashing them, as they’ll be more tender. In addition to butter, add some milk to your potatoes before mashing them.
Chop the potatoes once cool. The pieces should be less than 1 inch (2. 5 cm) thick. Toss the potatoes with 6 hard boiled and chopped eggs, 1 lb (450 g) fried and crumbled bacon, 1 stalk chopped celery, 1 chopped onion, and 2 cups (500 ml) mayonnaise until evenly mixed. [9] X Research source Keep the potato salad cool until you serve it.
Grated Parmesan cheese can just be sprinkled on without any additional work. For shredded cheddar, mozzarella, or other similar cheeses, sprinkle the boiled and drained potatoes. Microwave the cheese-covered potatoes for 30 seconds to melt the cheese. If you want to toast the cheese lightly and give the edges of the potatoes a mildly crispy edge, transfer the boiled and cheese-covered potatoes to a greased baking sheet and bake for 10 minutes at 350 degrees Fahrenheit (180 degrees Celsius) on the top rack of the oven.
For instance, a quick way to add color and flavor to your boiled and drained red potatoes would be to sprinkle them with 1 tsp (5 ml) of paprika. Similarly, you can combine 1 tsp (5 ml) of paprika with 2 Tbsp (30 ml) of olive oil, whisking well until combined. Toss the cooked and drained potatoes in this mixture so that they benefit from the flavors of both the paprika and the oil.
If the potatoes are not already quartered, cut them into quarters. Place a serving size on a dish. Coat with butter and toss until covered. Cover with a sprinkle of shredded cheddar cheese, a dollop of sour cream, and a dash of chopped fresh chives or green onions. Consider sprinkling with bacon bits, as well.
