Everything about food, from matching food and wine to recipes, techniques and trends.

Weird potato behavior

Moderators: Jenise, Robin Garr, David M. Bueker

User avatar
User

Mike Filigenzi

Rank

Known for his fashionable hair

Posts

7203

Joined

Mon Mar 20, 2006 5:43 pm

Location

Sacramento, CA

Weird potato behavior

by Mike Filigenzi » Mon Jan 28, 2013 12:13 am

So I go to the store and buy a few pounds of Yukon Golds, making sure they're all about the same size. I take them home, cut each one in half, and put them in a pot full of cold water. I bring the water to a boil and wait a while. Then, when I go to check the potatoes, I find that most are nowhere near done, still being too firm to get through a ricer. Several, though, have completely fallen apart. The skins have come off with a little flesh on them while the inner parts have broken up and will be of little use.

Anyone know what's going on here? My wife thought that maybe the age of the potatoes was a factor but we really don't know.
"People who love to eat are always the best people"

- Julia Child
no avatar
User

Tom Troiano

Rank

Wine guru

Posts

1328

Joined

Mon Mar 27, 2006 5:22 pm

Location

Massachusetts

Re: Weird potato behavior

by Tom Troiano » Mon Jan 28, 2013 9:29 am

I've found that Yukon Golds aren't really great for boiling and/or making mashed potatoes. I'm not sure why but they always come out dissapointing for me.

I wonder if its the lower starch content? Is it possible they retain water?
Tom T.
User avatar
User

Mike Filigenzi

Rank

Known for his fashionable hair

Posts

7203

Joined

Mon Mar 20, 2006 5:43 pm

Location

Sacramento, CA

Re: Weird potato behavior

by Mike Filigenzi » Mon Jan 28, 2013 10:51 am

We tend to like Yukon Golds for mashing, and have used them a lot in the past. They usually hold together pretty well through the boiling process without falling apart like some of these did.

I'm wondering if I actually got white potatoes rather then Golds.
"People who love to eat are always the best people"

- Julia Child
no avatar
User

Carl Eppig

Rank

Our Maine man

Posts

4078

Joined

Tue Jun 13, 2006 2:38 pm

Location

Middleton, NH, USA

Re: Weird potato behavior

by Carl Eppig » Mon Jan 28, 2013 11:54 am

We made scalloped potatoes with Yukon Golds last Friday and they took forever to get soft. We baked at 350 F and it took one and three quarters hours to cook them.
no avatar
User

Tom Troiano

Rank

Wine guru

Posts

1328

Joined

Mon Mar 27, 2006 5:22 pm

Location

Massachusetts

Re: Weird potato behavior

by Tom Troiano » Mon Jan 28, 2013 11:57 am

Maybe that's because it was -10 degrees outside. :D
Tom T.
no avatar
User

Karen/NoCA

Rank

Hunter/Gatherer

Posts

5264

Joined

Thu Mar 23, 2006 9:55 pm

Re: Weird potato behavior

by Karen/NoCA » Mon Jan 28, 2013 12:05 pm

I usually peel my Yukon Gold and steam them. I included one in my mashed cauliflower over the weekend as I find the cauliflower holds up better with the potato included. Y G spuds came out great and cooked in about 15 minutes. I always use them for mashed potatoes, baked, potato salad. Rarely use russets anymore.
no avatar
User

Jeff Grossman/NYC

Rank

That 'pumpkin' guy

Posts

2924

Joined

Sat Mar 25, 2006 8:56 am

Location

NYC

Re: Weird potato behavior

by Jeff Grossman/NYC » Mon Jan 28, 2013 4:43 pm

I have no problem with Yukon Golds for mash.
User avatar
User

Mark Lipton

Rank

Oenochemist

Posts

4352

Joined

Wed Mar 22, 2006 2:18 pm

Location

Indiana

Re: Weird potato behavior

by Mark Lipton » Tue Jan 29, 2013 1:07 pm

No problems here with mashed Yukons. My guess would be age of the spuds, too, Mike.

Mark Lipton

Who is online

Users browsing this forum: Google Adsense [Bot], Majestic-12 [Bot] and 6 guests

Powered by phpBB ® | phpBB3 Style by KomiDesign