A Warm Potato

The potatoes we buy now need to be stored in a dark, cool place. If you store them in a warm place, they begin to spear (sprout) and if they are touched by frost, they will become sweet because the starch is converted to sugar. If potatoes are stored in a well-lit place, that is where they receive both daylight and electric light, they build up toxins and turn a green color which is not good for consumption.

There are many types of potatoes which vary in size, form and color. Some of these potatoes are very firm, whereas others are less firm and some are very starchy. Starchy potatoes are not good as boiled potatoes but make excellent, fluffy mashed potatoes. Firm potatoes are good boiled and are more compact when mashed; add some chopped olives and a little olive oil to these compact mashed potatoes.

When peeling potatoes, always place the potatoes in water right away. This prevents them from becoming gray or brown from the air. Place the peeled potatoes in boiling water. The heat from the hot water changes the starch to form a cover for the peeled potatoes, which in turn prevents the potatoes from losing their vitamins and minerals while cooking. When you boil potatoes in their skin (peel), the peel protects the potatoes from losing their vitamins and minerals.

Boil potatoes in lightly salted water. The salt does not penetrate the peel of the potatoes, but we have the impression that the potatoes taste better. Peeled potatoes which are to be used for mashed potatoes, should be placed in cold, unsalted water and then brought to a boil. Otherwise you risk getting heavy, sticky mashed potatoes.

Mash the potatoes with a potato masher which you press up and down. This can be a masher which resembles a whisk or one which resembles a colander. Do not use a food processor, as this tends to make the mashed potatoes heavy and sticky.

The size of the potato does not give it special qualities. Large potatoes are not necessarily always good baked potatoes. It is up to you to choose the size of the potatoes you want to use.

Potatoes are often sorted according to their particular characteristics e.g. some are good for boiling and roasting, others for grating and or frying raw, and some for mashing. Check the signs on the potatoes for information as to their special characteristics.
Mashed potatoes with a some cooked Jerusalem artichokes, celery, parsley root or parsnips vary the flavor and texture of mashed potatoes.

For steaks and roasts a good mashed potato is great. Add a little of the potato water, olive oil, salt, pepper and chives to further vary the flavor.

Mashed Potatoes
2 lbs of mealy potatoes
Sprig of parsley
1 Cup boiling milk
2-3 Tbsp butter
Salt and pepper
¼ Tbsp white wine vinegar or ¼ tsp freshly grated nutmeg
A little freshly chopped parsley, oregano, chives, dill or basil

Peel the potatoes and cut them into quarters. Place them in a saucepan, add a sprig of parsley, cover with cold water and cook until quite done - about 18-20 minutes. Heat the milk. Drain the potatoes, but save about ¼ Cup of the potato water. Remove the sprig of parsley. Let the potatoes dry a little in the hot saucepan over the heat and shake a little so they don’t stick to the saucepan. Mash the potatoes, adding the boiling milk a little at a time. Add the butter at the last. Season with salt and pepper, and a little of the potato water until the potatoes have the right consistency. Add the white wine vinegar or grated nutmeg and chives. Stir through and serve.

Everlasting Love
(a good accompaniment with mashed potatoes)
2-3 small red onions
8-10 fresh mushrooms of your choice
6-8 thick rashers of bacon
1-2 rashers of belly of pork
Little olive oil or butter
Good bunch of freshly chopped parsley

Trim, wash and slice the mushrooms. Peel and cut the onions in half, then in thin slices.

Cut the bacon and belly of pork julienne and in a heavy skillet fry them until golden brown. Remove from the skillet, set aside and keep warm. If you do not want to use the bacon drippings, pour it out and use a little olive oil or butter and sauté the mushrooms. Remove them from the pan and add them to the bacon. Fry the onions until lightly brown in a little olive oil or butter. Pile the bacon, mushrooms and onions on top of the mashed potatoes and garnish with freshly chopped parsley. Pour a little of the olive oil and/or butter around the outside of the mashed potatoes (optional if you are concerned with fats or cholesterol). Serve as is or with freshly cooked green beans, peas, or other vegetable.

So light the candles, create a warm, cozy atmosphere and enjoy your meals with warm potatoes!