Rice, don't mash
Try using a potato ricer instead of a masher or mixer to get the most consistent mashed potatoes. So easy to do!
Easily Add a Ton of Flavor
If you’re mashing your potatoes, try boiling them in salty water or in chicken broth. This will add flavor to your potatoes as they cook instead of trying to add it after they’ve already been cooked.
Fast and Easy
Klondike Express® is so fast and easy! Use these delicious, easy to prepare potatoes to make a quick meal, potato salad, or appetizer. Cooking time will be cut dramatically.
Steamers provide not only a delicious, easy to prepare side dish on their own, but you can also use them as the base for many other dishes! Experiment with adding different flavors to your favorite dishes!
Use a paper bag
Place potatoes inside of a paper bag before microwaving to help produce a tastier, more moist potato, by trapping the potatoes natural moisture in the bag while cooking.
Release the Steam
When baking a potato in the microwave, the secret is to cut a length-wise slit, which allows the steam to escape, resulting in a light and fluffy baked potato.
Fluff with a towel
Once baked, wrap the potato in a towel. Roll gently on the counter to loosen the insides of the potato resulting in a fluffier potato.
Quick Baked Potato
You can microwave potatoes for five minutes and then finish them off in the oven for a true baked potato in less than 1/2 the time.
Rinse the starch
Before baking an accordianed (hasselback) potato, make sure to rinse the starch off in order that the slices cook evenly and crisp.
Bake in the crockpot
You can use a crockpot to bake your potatoes. Wash potatoes, wrap in foil and place the potatoes in the slow cooker to bake. The potatoes will bake in 5 - 6 hours on low.
Fancy twice baked potatoes
When preparing twice baked potatoes, an easy way to fill the shells is to put the mashed potatoes in a frosting or cake decorating bag and pipe the potatoes into the shell. Be creative with your designs.
Extra Kick of Flavor
To give your baked potato an extra kick of flavor, rub oil or bacon drippings onto the potato, then roll or sprinkle with your favorite seasoned salt. Bake as usual.
Baking with potatoes
When boiling potatoes, save the cooking water to add to yeast breads. The yeast feeds on the starch, and it makes your breads very tasty and moist.
Fluffy boiled potatoes
For fluffier boiled potatoes, simply pour off all the water after they are boiled and cover the pot with a double thickness of paper towels, then cover with the saucepan lid. In ten minutes, steam will be absorbed by the towels and your potatoes will be dry and fluffy.
Seasoning for flavor
Seasonings of various kinds can be added to the water while steaming potatoes to give them a unique flavor.
Steaming retains nutrients
Steaming is another popular cooking method that has a similar effect to boiling, but the potato tends to retain more nutrients when steamed because it is not immersed in water, though boiled potatoes do retain more Vitamin Cr.
Heat potatoes evenly
Potatoes should be placed in the cooking water before it is heated. An alternate method is to place fresh potatoes in salted, already-boiling water.
To prevent potatoes from discoloration after cooking, add a touch of lemon juice to the water.
To enrich the flavor of potatoes, boil them in your favorite stock, or for a mild, sweet taste, boil them in milk. Potatoes boiled in milk should be peeled when cooled
Scrub, Don't Soak
Potatoes should be scrubbed before boiling rather than soaked. Soaking potatoes in water can sap nutrients and flavor.
Leave Skins on
When boiling potatoes, it is best to leave the skin on while cooking. That way the potato will retain more nutrients and flavor. Skins can be removed as soon as the potato is cool enough to hold.
Potatoes should be cut into uniform slices or cubes so that all cook evenly.
Keep in cold water
If you are cutting or preparing potatoes ahead of time, make sure and keep them submerged in cold water to keep them from going brown.
To make potato peeling easier, score the potato with a sharp knife, then boil for 15 minutes. Drain and place in a bowl full of ice water. Using your fingers, peel the outside layers of skin off the potatoes with ease.