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amother
OP
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 Sun, Apr 07 2024, 11:22 am
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it's soft but not falling apart? which type of potato do they use?
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ra_mom
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Sun, Apr 07 2024, 11:55 am
Russet / Idaho potatoes: cut into 1 inch cubes and try to make them uniform so they cook evenly.
Put cubed potatoes into cold salted water
Bring to a boil over high heat.
Lower heat and simmer about 13 minutes, with a fork in hand to test the consistency of the potatoes. This part is important. Potatoes should have just the right amount of resistance but fork still goes in pretty easily.
(Cook too long and they will fall apart. Cook to short, and they will be raw.)
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mommyla
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Sun, Apr 07 2024, 12:24 pm
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I use red potatoes, cook them whole and unpeeled until fork tender, then cool completely in the fridge and peel and dice when cold.
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:)iknowit
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Sun, Apr 07 2024, 12:28 pm
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I second the red potatoes. Leave peel on and boil whole. Once you see the peel crack open a bit on one. Drain and let cool. Then peel and dice.
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amother
Lily
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Sun, Apr 07 2024, 12:30 pm
I like dicing before cooking. I boil in a mesh steamer basket so I can remove from the water without disturbing them and let them cool and firm up a bit.
If I am careful about checking them periodically with a fork (around 12-15 minutes of cooking once the water is boiling) I can get perfect potatoes.
I usually use red potatoes for this.
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amother
OP
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Sun, Apr 07 2024, 12:33 pm
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thank you. so yukon potatoes aren't good for this?
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amother
Lily
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Sun, Apr 07 2024, 12:49 pm
| amother OP wrote: | | thank you. so yukon potatoes aren't good for this? |
I imagine Yukon golds should also be good. Russets would be more tricky I'd think.
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