Potatoes

When potatoes are peeled or cut, the starch in the potatoes oxidizes, turning them brown. To prevent oxidation: place the peeled or cut potatoes in cold water.

For mashed potatoes, Russet or Idaho potatoes give the best results. When cooking potatoes for mashing it is best to cut the potatoes into large uniform pieces and place in cold, salted water. Bring potatoes to rapid boil and boil till just tender. Drain well and mash while still hot. This process keeps the starch in the potatoes, not in the water. Over-cooking potatoes damages the cells of the potato and causes starch to escape.

When storing potatoes: keep in a dark, cool place to prevent the skin from developing solanine, which turns it green.

Refrigeration of potatoes allows the starch of the potato to turn to sugar. This minimizes the effectiveness of the starch and changes the flavor of the potato.