How do you wash potatoes?

Answer 1

hollow out the middle and put explosives inside

OR

put a hole in it and shove a balloon pump end in it and keep pumping it and the force inside will build up and it will explode!

Answer 2

Buy 2 lbs of potatoes and wash before cooking. Cut the potatoes into 1 1/2 in chunks then put in sauce pan. Add in 3/4 cup of milk, salt and pepper, and 2-6 tablespoons of butter (after it has boiled and simmered).

Answer 3

Mashed potatoes are the ultimate comfort food. Creamy and rich, this dish is easy to make and will satisfy your craving for something filling and delicious.

Choosing Potatoes

Walk into your local grocery store and you will likely see potatoes of all sizes and various colors. Choose Red Rose, Yukon Gold or White Rose spuds for the smoothest mashed potatoes. For 4 to 6 servings, use 2 pounds of potatoes.

Wash the Potatoes

Get off all the dirt by running the potatoes under warm water and scrubbing gently using just your hands. Do not use soap and be careful as to not break the skin.

Peel and Chop the Potatoes

Hold the potato in one hand and a peeler in the other. Position the peeler at a slant and slowly move down with light pressure to gently peel the skin off. Continue until all the skin is removed. Be careful- peelers are sharp! Slice the peeled potatoes into 1 1/2 inch chunks.

Pan the Potatoes

Put the chopped potatoes in a sauce pan and add enough water to cover them. Bring water to a boil, then lower heat to a simmer for twenty minutes. Drain the potatoes well, but do not rinse with water!

Add 1 teaspoon of salt to reduce boiling time and add flavor! Add Milk, Butter and Salt

For 4 to 6 servings, add 1/2 to 3/4 cups milk, 3 tablespoons of butter and salt to taste. Reducing the amount of milk will result in thicker mashed potatoes.

Use room temperature butter for easier mashing. Mash Away!

MASH your spuds until they are free of lumps. Use a mashing tool, fork or electric mixer to cream the potatoes. Do not use a food processor or blender- you will end up with sticky, unappetizing potatoes instead of a soft and smooth dish.

Stirring potatoes makes them pasty- use an up and down motion instead. Enjoy!

Not only are mashed potatoes easy to make, but they are easy to customize to your tastes too.

Milk-substitutes

For tangier mashed potatoes, use buttermilk instead of regular milk. For a less-fattening version, substitute fat-free chicken or vegetable broth instead.

Add Other Vegetables

Try mashing sweet potatoes, turnips, celery root or parsnips along with your potatoes for a unique variation on this classic dish.

Answer 4

Mashed, hashed, fried or sliced in casseroles, potatoes are the most popular non-processed starches served on U.S. tables. Carbs aren't the enemy of nutrition conscious dieters, either. They're filling and add carry a respectable load of vitamins and minerals, especially if they're prepared with the skin on. They are high in fiber and easy to work with, too. If you've tried making mashed potatoes and hated the mess -- and the lumps -- we have a foolproof method for cooking and creaming your favorite spuds.

The Secret of Perfect Mashed Potatoes

Actually, there isn't a single secret to perfect mashed potatoes; there are several. To create the smoothest and most flavorful dishes using potatoes, it pays to know a few facts about these popular tubers native to the South American Andes:

• Avoid buying green potatoes. Wild potatoes are typically poisonous. Careful cultivation over the centuries has yielded strains that are safe to eat, but potato tubers growing close to the surface of the soil can still become toxic if they're exposed to light. Light exposure will give potatoes a green cast, and though these specimens probably won't make you sick, it's still a good idea to avoid them.
• Store potatoes in a dry, cool and dark spot. If you don't have a root cellar, try your garage.
• Keep potatoes away from onions and apples. Both will encourage potatoes to root prematurely.
• Watch the moisture content. Potatoes are porous when cooked. If you're adding whole milk or butter to potatoes, that's good news. If you're cooking peeled potatoes in water, that's bad news. For the best results, boil potatoes with the skins on, or monitor cooking times closely and remove boiled potatoes as soon as they're cooked through. About 20 minutes at a rolling boil should do it. After cooking, remove some or all of the skins by holding the hot potatoes under cool, running water.
• Leave the skins on. To make flavorful potato dishes, consider leaving the skins in place. Smashed potatoes (a variation of mashed potatoes with some of the skin included), and au gratin potatoes with the potatoes sliced in their skins, are two examples of classic dishes that can be tweaked to make them more nutritious and interesting. This pays off in a couple of ways. It adds color and flavor to a recipe and retains valuable vitamins and minerals.
• Process potatoes while they're hot. When making mashed potatoes, keep the potatoes are very hot. The hotter they are, the softer the fibrous portions of each potato will be. The result: few if any lumps. If you have to, put the bowl of hot, cooked potatoes in the microwave for a few minutes to get them good and steamy before mashing.
• Use a ricer if you need to. If it looks like your potatoes have hard spots, squeeze them through a ricer to eliminate the lumps. Usually heating potatoes will work just fine, but it's nice to have a ricer around just in case.
• Heat the milk or cream before you add it. Adding milk to mashed potatoes is a time honored way to create a creamy whipped result. To keep the potatoes hot and soft as long as possible, heat the milk to just under the boiling point before using it.
• Keep them naturally low in calories. These days, potatoes don't have to be swimming in fat to taste great. Using chicken stock instead of butter, or adding a little fat free sour cream or plain Greek yogurt to potatoes will cut down on the fat but still yield good flavor. Other tasty additions are: onion powder, minced garlic, paprika, fresh chives and parsley.

Answer 5

if you mean how to grow one, your suppose to wait until the spud (potato) has those little root type things :

and plant it in the season in which its suppose to grow. :)

Answer 6

You put them in a bowl of water and then