Potato Potahto
- Kathryn Fransz
- Jul 18
- 4 min read
Welcome to the wonderful world of potatoes. Here you can find your favourite Irish trope or second breakfast. Whether you boil ‘em, mash ‘em, or stick ‘em in a stew, potatoes are wonderfully varied and can be used in so many different recipes. But which potatoes should you use for what? And when? And how? We’re about to explain all of that and more… 🥔
Waxy vs Starchy vs All Purpose
Waxy- a waxy potato a lower starch content and a higher water content. This means that when cooked, they come out firm, smooth and creamy. These potatoes are ideal for boiling, grilling and roasting because they hold their shape well when cooked but are less ideal for baking, frying and mash. Waxy potatoes are sometimes known to be a little bit sweeter and are perfect for a salad too.
Starchy- a starchy or floury potato has a higher starch content and a low water content. As a result, they tend to make a fluffy potato once cooked but can also be dry. They are considered good for baking and frying, but less ideal for boiling due to their tendency to lose their structure and fall apart. However, the falling apart also makes for good mash and thickening soups.
All purpose- an all purpose potato has fairly equal starch and moisture content which, you guessed it, means they are versatile and can be used for many things. An all purpose potato neither holds an entirely firm shape nor falls apart completely and so they can ‘pass’ for many different purposes. Think of these as good for roasting, boiling, mashing, soups and stews. If you’re unsure about which potato to use, an all purpose potato would be a safe bet.
Red? Cream? White? Brushed? Washed?
Sometimes, supermarkets or fruit and vegetable vendors will simple label red, white and yellow (or cream) potatoes, or brushed and washed potatoes. Red and blue/purple varieties tend to be waxy with a thicker skin, and the yellow or cream potatoes somewhat also. Whereas, white potatoes tend to be starchy with a thin skin. Brushed potatoes, the ones that look like they’ve just been dug up, are generally starchy or floury. Whereas, washed potatoes are usually on the moderate to waxy end of the spectrum.
Modifying Potatoes
Potatoes and other root vegetables tend to be very common when it comes to modifying foods for dysphagia. While they are versatile and yummy, It’s important to get them right. Mashed potato, in particular, is a popular go-to option but there’s more to it than meets the eye. Potato skins can get us in trouble as they can be hard to bite through and chew, or even stick to the walls of the throat. When we roast potatoes, they can also get a crust or film-like coating that can act the same as a skin if they’re too dry. Mashed potato can be both sticky and dry, even though it’s puree and therefore be difficult to move around and clear from the mouth and throat when swallowing. This is why both the choice of potato and the method of cooking is so important, or changing them can be a neat little trick to turn something tasty into a safe, modified food option.
Tips for Mashed Potato
Theoretically, starchy or floury potatoes are best for mash but truth be told you can make mash from any potato, naturally. Some of the best Michelin star chefs make famous mashed potato from waxy potatoes, for example. The finished product is a result of many different components including your choice of potato, cooking method and additional ingredients.
There is a science behind mashed potato, whether you refer to it knowingly or just go by experience but it’s all to do with the amount of starch released in the cooking process and how the starch molecules change with temperature, liquid, other ingredients such as protein in milk and butter, and mechanical work such as mashing and stirring. The IDDSI organisation completed “the Mashed Potato Project” which trialled and tested a range of potatoes and cooking methods. There were some principles that were helpful in preparing mashed potato but really, it seemed to come down to the individual batch, trial and error and making final adjustments. Below are some key principles related to the project and the science behind mashed potato.
All rounder potatoes tend to be the best or most consistent for mashed potato.
Don’t over cook the potatoes, rather, gently boil them.
Don’t leave the potatoes sitting in the hot water. They will continue to cook.
Don’t overwork the potatoes when you are mashing them and stirring them. Overcooking and overworking will leave you with a sticky and gluey texture.
Mashing the potatoes with a moulee is best as it is more gentle and avoids overworking the potatoes. This gives a more smooth and consistent texture.
Mash the potatoes while they are warm to avoid the end result becoming too firm.
Warming the milk and butter before adding to the mash helps for a smoother and consistent texture and flavour. 🥛🧈
Use olive oil with the cooking water for a dairy-free alternative.
Check your mash with the spoon tilt test and make last minute adjustments with your additional ingredients for texture and flavour- always.
It’s not imperative to include all of these principles in your method for mashed potato but if you’re constantly finding that they are not coming out the way you’d hoped, it might be worth referring to some of these principles to see if they make a difference. And of course, always be creative and have a play. See if you can stumble upon a little trick that makes a world of difference ✨
Sources:
Comments