Potatoes are full of nutrients,
inexpensive and filling, here are some tips to make your
potatoes last longer and taste better:
Put a few apples in with your potatoes. It keeps the
potatoes from sprouting.
Peeled potatoes will last three or four days in the refrigerator if a few drops
of vinegar are added to the water.
Boil potatoes with the skins on. Skins will slide off easily when the potatoes
are done and you will retain a lot of the natural food value of the potatoes.
To improve the flavor of old potatoes, add a little sugar to the water in which
they are boiled.
To boil potatoes, add one tsp. vinegar to the boiling water so that they will
not turn black.
If dinner is getting cold, keep potatoes warm by placing the pot in a pan of hot
water.
For fluffy mashed potatoes, add 1/2 tsp. baking powder to the potatoes, milk and
butter.
Let sit a few minutes before serving.
To add zip to mashed potatoes, add cooked onion and top with grated cheese or
nutmeg.
You can cut the baking time of potatoes in half by letting them stand in boiling
water for 15 minutes before popping them in the oven.
Re-heat leftover baked potatoes instead of discarding them. Dip the potatoes in
warm water, then bake at 250 F until heated through.
Another way to use up leftover
bakers is to halve them, scoop out the potato, then
bake the empty potato in the oven until crispy. While they are in the
oven, just
mix up the rest of the potatoes with butter, bacon, onions, sour cream, salsa or
whatever you like. Put this back in the potato skins and bake again until
lightly
browned.
One more way to use those leftover bakers is to shred them for hashed browns.
They come out crispy and cook quickly.
Save foil margarine wrappers to wrap potatoes for
baking. They'll be deliciously crunchy.
When making mashed potatoes, first
boil with the jackets on. Then run through a
ricer, first mix
in the butter or margarine or fat product you are using and incorporate
well.
After that add the
dairy products. You will have the fluffiest mashed potatoes yet.
For the fluffiest bakers, wash and
prick the potatoes a few times with a knife. Bake for about
50 minutes at 450-500 degrees. These will just pop and be unbelievable
fluffy.
