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From: prastein@uiucuxa.Uiuc.ARPA
Newsgroups: net.cooks
Subject: Re: mashed potatoes and peels
Message-ID: <5900009@uiucuxa>
Date: Thu, 18-Jul-85 17:57:00 EDT
Article-I.D.: uiucuxa.5900009
Posted: Thu Jul 18 17:57:00 1985
Date-Received: Mon, 29-Jul-85 05:45:42 EDT
References: <2057@burdvax.UUCP>
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Nf-From: uiucuxa.Uiuc.ARPA!prastein    Jul 18 16:57:00 1985


     I always boil, not bake, my potatoes that I mash, and I cut them in 
half before putting them in the water.  An old roommate told me
about this after I served a particularly gloppy, sticky, gummy, though
tasty mess 'o mashed potatoes one night.  The theory is that if you 
cut them in half, some of that extra starch cooks out into the water
and lessens the amount gumming your mash in the end.  After I started
cutting them in half, I never had gummy mashed potatoes again.
     My father says it's just a matter of using the right potatoes.
Russets are for mashing, Idahos for baking.  I, personally, have never
consciously made this comparison, so I don't know.