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For instance, rinsing potatoes under cool water before boiling can help avert the gummy exterior texture that can result after cooking, especially with Russet potatoes. (“Try this trick the next ...
The easiest way to remove the excess moisture starts with wringing out your shredded potatoes. Place them in a piece of cheesecloth (or a tea towel) and twist it like there’s no tomorrow.
Drain the potatoes in a colander. Return the hot potatoes to the pan and mash until smooth with a potato masher. Gradually add ¾ cup of the hot milk, butter, salt and pepper while continuing to ...
Then add the potatoes right back to the hot pot set over low heat and mash. The heat allows the moisture to escape, ensuring you aren't left with watery mashed potatoes. Overworking the Potatoes ...
Drain well. Wrap the potatoes in a clean dish towel and squeeze firmly to wring out as much moisture as possible. Toss together the potatoes, red onion, thyme, salt, and pepper in a large bowl.
To freeze potatoes, cut them the way you intend to use them — sliced for scalloped potatoes, grated for hash browns, cubed for home fries — and partially cook them in boiling water.
Return your pre-made mashed potatoes to former glory easily on your stovetop. Simply transfer the cold mashed potatoes to a medium saucepan or Dutch oven, cover them, and heat over low until they ...
Special Baked Potatoes. For a nifty way to spice up plain old potatoes, try Tressa Surdick's recipe. To make them, she slices the spuds, then seasons them before baking.