"New Potato" dilemma

cockle_thing said:

I hate going to stores to buy potatoes because i never know what
they're going to turn out like once i've boiled/mashed/roasted, etc.
them. I went to the store to buy some potatoes to make fishcakes.

What

Quoted message said:

i wanted were potatoes described as "creamy" by chefs. Anyway, i got

to

Quoted message said:

the store and found that the only bag of potatoes i could possibly
carry home was a small bag of 'new potatoes' and before you ask it

did

Quoted message said:

not say what the best way to cook them was. When boiled, these

potatoes

Quoted message said:

were quite dry and flaky, sort of watery, rather than creamy. Anyone
have any ideas of which varieties are 'creamy'? And if so- what

variety

Quoted message said:

is 'new potato', or is it a type on it's own?

Yukon Gold is creamy.

(My guess about new potato's, are they're just small red potato's.
Best roasted with some garlic, olive oil, S&P, and your favorite herb.)

Pierre

cockle_thing said:

I hate going to stores to buy potatoes because i never know what
they're going to turn out like once i've boiled/mashed/roasted, etc.
them. I went to the store to buy some potatoes to make fishcakes.

What

Quoted message said:

i wanted were potatoes described as "creamy" by chefs. Anyway, i got

to

Quoted message said:

the store and found that the only bag of potatoes i could possibly
carry home was a small bag of 'new potatoes' and before you ask it

did

Quoted message said:

not say what the best way to cook them was. When boiled, these

potatoes

Quoted message said:

were quite dry and flaky, sort of watery, rather than creamy. Anyone
have any ideas of which varieties are 'creamy'? And if so- what

variety

Quoted message said:

is 'new potato', or is it a type on it's own?

Yukon Gold is creamy.

(My guess about new potato's, are they're just small red potato's.
Best roasted with some garlic, olive oil, S&P, and your favorite herb.)

Pierre

cockle_thing <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I hate going to stores to buy potatoes because i never
know what they're going to turn out like once i've
boiled/mashed/roasted, etc. them. I went to the store
to buy some potatoes to make fishcakes. What i wanted
were potatoes described as "creamy" by chefs.

[snip]

There are several different types of potatoes currently available in
many markets. I'm unfamiliar with the UK produce distribution but would
think it's very much like the American distribution of produce.

You can do two things to help yourself: 1) Establish a relationship with
the produce manager at the grocery store you frequent. You'd be amazed
at how much info these guys are willing to part with! They'll "teach"
you to pick the best for a particular dish. 2) Go to your local library
and browse their cookbooks. Many authors love to talk up the dishes
listed in their book and will offer some insight into the "creamy"
comment that's seemed to have thrown you. You might also see a recipe
that you will try.

Here's a link that might be helpful for you specifically:
<agrifor.ac.uk/browse/cabi/ e1a1f0be30cefc7d857ea6408cd00a12.html >

Or
<http://oregonstate.edu/potatoes/variety.htm>

There were many more Googled links but that will allow you to get
started.

To be slightly more specific:
I use Yukon Golds for roasting, mashed, and boiled; Whites for boiling
and mashed; Reds (or News) for roasting, mashed, and boiling; Russets
for mashed and baking.

The Ranger
---
It was a painful (emotional and physical) Life Experience(tm) that I
don't recommend anyone try. The Gahdz have a cruel sense of humor for
those with blond hair and fair skin foolish enough to play with fire.

cockle_thing <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I hate going to stores to buy potatoes because i never
know what they're going to turn out like once i've
boiled/mashed/roasted, etc. them. I went to the store
to buy some potatoes to make fishcakes. What i wanted
were potatoes described as "creamy" by chefs.

[snip]

There are several different types of potatoes currently available in
many markets. I'm unfamiliar with the UK produce distribution but would
think it's very much like the American distribution of produce.

You can do two things to help yourself: 1) Establish a relationship with
the produce manager at the grocery store you frequent. You'd be amazed
at how much info these guys are willing to part with! They'll "teach"
you to pick the best for a particular dish. 2) Go to your local library
and browse their cookbooks. Many authors love to talk up the dishes
listed in their book and will offer some insight into the "creamy"
comment that's seemed to have thrown you. You might also see a recipe
that you will try.

Here's a link that might be helpful for you specifically:
<agrifor.ac.uk/browse/cabi/ e1a1f0be30cefc7d857ea6408cd00a12.html >

Or
<http://oregonstate.edu/potatoes/variety.htm>

There were many more Googled links but that will allow you to get
started.

To be slightly more specific:
I use Yukon Golds for roasting, mashed, and boiled; Whites for boiling
and mashed; Reds (or News) for roasting, mashed, and boiling; Russets
for mashed and baking.

The Ranger
---
It was a painful (emotional and physical) Life Experience(tm) that I
don't recommend anyone try. The Gahdz have a cruel sense of humor for
those with blond hair and fair skin foolish enough to play with fire.

"cockle_thing" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I hate going to stores to buy potatoes because i never know what
they're going to turn out like once i've boiled/mashed/roasted, etc.
them. I went to the store to buy some potatoes to make fishcakes. What
i wanted were potatoes described as "creamy" by chefs. Anyway, i got to
the store and found that the only bag of potatoes i could possibly
carry home was a small bag of 'new potatoes' and before you ask it did
not say what the best way to cook them was. When boiled, these potatoes
were quite dry and flaky, sort of watery, rather than creamy. Anyone
have any ideas of which varieties are 'creamy'? And if so- what variety
is 'new potato', or is it a type on it's own?

See below from epicurious:

Dimitri

potato
The ancient Incas were cultivating this humble tuber thousands of years ago.
The potato was not readily accepted in Europe, however, because it was known
to be a member of the nightshade family (as are the tomato and eggplant) and
therefore thought to be poisonous. In the 16th century, Sir Walter Raleigh
was instrumental in debunking the poisonous potato superstition when he
planted them on property he owned in Ireland. The Irish knew a good thing
when they saw it and a hundred years later were growing and consuming the
potato in great quantities. Today, hundreds of varieties of this popular
vegetable are grown around the world. In America, the potato can be divided
into four basic categories: russet, long white, round white and round red.
The russet Burbank potato (also simply called russet and Idaho ) is long,
slightly rounded and has a brown, rough skin and numerous eyes. Its low
moisture and high starch content not only give it superior baking qualities
but also make it excellent for FRENCH FRIES. The russet Burbank was named
for its developer, horticulturalist Luther Burbank of Idaho. Although grown
throughout the Midwest, the russet is also commonly called IDAHO POTATO
(whether or not it's grown there). Long white potatoes have a similar shape
as the russet but they have thin, pale gray-brown skins with almost
imperceptible eyes. They're sometimes called white rose or California long
whites , after the state in which they were developed. Long whites can be
baked, boiled or fried. The thumb-sized baby long whites are called finger
potatoes. The medium-size round white and round red potatoes are also
commonly referred to as boiling potatoes . They're almost identical except
that the round white has a freckled brown skin and the round red a
reddish-brown coat. They both have a waxy flesh that contains less starch
and more moisture than the russet and long white. This makes them better
suited for boiling (they're both commonly used to make mashed potatoes) than
for baking. They're also good for roasting and frying. The round white is
grown mainly in the Northeast where it's sometimes referred to by one of its
variety names, Katahdin . The round red is cultivated mainly in the
Northwest. Yukon gold potatoes have a skin and flesh that ranges from
buttery yellow to golden. These boiling potatoes have a moist, almost
succulent texture and make excellent mashed potatoes. There are a variety of
relatively new potatoes in the marketplace, most of which aren't new at all
but rather heritage vegetables that date back centuries. Among the more
distinctive examples are the all blue potatoes, which range in color from
bluish purple to purple-black. These small potatoes have a dense texture and
are good for boiling. Other purple potatoes have skin colors that range from
lavender to dark blue and flesh that can be from white to beige with purple
streaking. Among the red-fleshed potatoes are the huckleberry (red skin and
flesh) and the blossom (pinkish-red skin and flesh). New potatoes are
simply young potatoes (any variety). They haven't had time to convert their
sugar fully into starch and consequently have a crisp, waxy texture and
thin, undeveloped wispy skins. New potatoes are small enough to cook whole
and are excellent boiled or pan-roasted. Because they retain their shape
after being cooked and cut, new potatoes are particularly suited for use in
potato salad. The season for new potatoes is spring to early summer.
Potatoes of one variety or another are available year-round. Choose potatoes
that are suitable for the desired method of cooking. All potatoes should be
firm, well-shaped (for their type) and blemish-free. New potatoes may be
missing some of their feathery skin but other types should not have any bald
spots. Avoid potatoes that are wrinkled, sprouted or cracked. A green
tinge - indicative of prolonged light exposure - is caused by the alkaloid
solanine, which can be toxic if eaten in quantity. This bitter green portion
can be cut or scraped off and the potato used in the normal fashion. Store
potatoes in a cool, dark, well-ventilated place for up to 2 weeks. New
potatoes should be used within 3 days of purchase. Refrigerating potatoes
causes them to become quite sweet and to turn dark when cooked. Warm
temperatures encourage sprouting and shriveling. Potatoes are probably the
most versatile vegetable in the world and can be cooked in any way
imaginable. They're available in a wide selection of commercial products
including POTATO CHIPS, instant mashed potatoes (dehydrated cooked
potatoes), canned new potatoes and a plethora of frozen products including
HASH BROWNS, FRENCH FRIES and stuffed baked potatoes. Potatoes are not at
all hard on the waistline (a 6-ounce potato contains only about 120
calories) and pack a nutritional punch. They're low in sodium, high in
potassium and an important source of complex carbohydrates and vitamins C
and B-6, as well as a storehouse of minerals. Neither SWEET POTATOES nor
YAMS are botanically related to the potato.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

"cockle_thing" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I hate going to stores to buy potatoes because i never know what
they're going to turn out like once i've boiled/mashed/roasted, etc.
them. I went to the store to buy some potatoes to make fishcakes. What
i wanted were potatoes described as "creamy" by chefs. Anyway, i got to
the store and found that the only bag of potatoes i could possibly
carry home was a small bag of 'new potatoes' and before you ask it did
not say what the best way to cook them was. When boiled, these potatoes
were quite dry and flaky, sort of watery, rather than creamy. Anyone
have any ideas of which varieties are 'creamy'? And if so- what variety
is 'new potato', or is it a type on it's own?

See below from epicurious:

Dimitri

potato
The ancient Incas were cultivating this humble tuber thousands of years ago.
The potato was not readily accepted in Europe, however, because it was known
to be a member of the nightshade family (as are the tomato and eggplant) and
therefore thought to be poisonous. In the 16th century, Sir Walter Raleigh
was instrumental in debunking the poisonous potato superstition when he
planted them on property he owned in Ireland. The Irish knew a good thing
when they saw it and a hundred years later were growing and consuming the
potato in great quantities. Today, hundreds of varieties of this popular
vegetable are grown around the world. In America, the potato can be divided
into four basic categories: russet, long white, round white and round red.
The russet Burbank potato (also simply called russet and Idaho ) is long,
slightly rounded and has a brown, rough skin and numerous eyes. Its low
moisture and high starch content not only give it superior baking qualities
but also make it excellent for FRENCH FRIES. The russet Burbank was named
for its developer, horticulturalist Luther Burbank of Idaho. Although grown
throughout the Midwest, the russet is also commonly called IDAHO POTATO
(whether or not it's grown there). Long white potatoes have a similar shape
as the russet but they have thin, pale gray-brown skins with almost
imperceptible eyes. They're sometimes called white rose or California long
whites , after the state in which they were developed. Long whites can be
baked, boiled or fried. The thumb-sized baby long whites are called finger
potatoes. The medium-size round white and round red potatoes are also
commonly referred to as boiling potatoes . They're almost identical except
that the round white has a freckled brown skin and the round red a
reddish-brown coat. They both have a waxy flesh that contains less starch
and more moisture than the russet and long white. This makes them better
suited for boiling (they're both commonly used to make mashed potatoes) than
for baking. They're also good for roasting and frying. The round white is
grown mainly in the Northeast where it's sometimes referred to by one of its
variety names, Katahdin . The round red is cultivated mainly in the
Northwest. Yukon gold potatoes have a skin and flesh that ranges from
buttery yellow to golden. These boiling potatoes have a moist, almost
succulent texture and make excellent mashed potatoes. There are a variety of
relatively new potatoes in the marketplace, most of which aren't new at all
but rather heritage vegetables that date back centuries. Among the more
distinctive examples are the all blue potatoes, which range in color from
bluish purple to purple-black. These small potatoes have a dense texture and
are good for boiling. Other purple potatoes have skin colors that range from
lavender to dark blue and flesh that can be from white to beige with purple
streaking. Among the red-fleshed potatoes are the huckleberry (red skin and
flesh) and the blossom (pinkish-red skin and flesh). New potatoes are
simply young potatoes (any variety). They haven't had time to convert their
sugar fully into starch and consequently have a crisp, waxy texture and
thin, undeveloped wispy skins. New potatoes are small enough to cook whole
and are excellent boiled or pan-roasted. Because they retain their shape
after being cooked and cut, new potatoes are particularly suited for use in
potato salad. The season for new potatoes is spring to early summer.
Potatoes of one variety or another are available year-round. Choose potatoes
that are suitable for the desired method of cooking. All potatoes should be
firm, well-shaped (for their type) and blemish-free. New potatoes may be
missing some of their feathery skin but other types should not have any bald
spots. Avoid potatoes that are wrinkled, sprouted or cracked. A green
tinge - indicative of prolonged light exposure - is caused by the alkaloid
solanine, which can be toxic if eaten in quantity. This bitter green portion
can be cut or scraped off and the potato used in the normal fashion. Store
potatoes in a cool, dark, well-ventilated place for up to 2 weeks. New
potatoes should be used within 3 days of purchase. Refrigerating potatoes
causes them to become quite sweet and to turn dark when cooked. Warm
temperatures encourage sprouting and shriveling. Potatoes are probably the
most versatile vegetable in the world and can be cooked in any way
imaginable. They're available in a wide selection of commercial products
including POTATO CHIPS, instant mashed potatoes (dehydrated cooked
potatoes), canned new potatoes and a plethora of frozen products including
HASH BROWNS, FRENCH FRIES and stuffed baked potatoes. Potatoes are not at
all hard on the waistline (a 6-ounce potato contains only about 120
calories) and pack a nutritional punch. They're low in sodium, high in
potassium and an important source of complex carbohydrates and vitamins C
and B-6, as well as a storehouse of minerals. Neither SWEET POTATOES nor
YAMS are botanically related to the potato.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

cockle_thing said:

And if so- what variety
is 'new potato', or is it a type on it's own?

"New Potato" is the authorized marketing designation
for genetically-modified potatoes. Over the next six months,
you'll also see the introduction of New Corn, New Tomatoes,
and New Brussels Sprouts. I especially like the latter,
because they have completely removed the bitterness,
making them slightly sweet. Hope this helps! :-)

Mark Thorson said:

cockle_thing said:

And if so- what variety
is 'new potato', or is it a type on it's own?

"New Potato" is the authorized marketing designation
for genetically-modified potatoes. Over the next six months,
you'll also see the introduction of New Corn, New Tomatoes,
and New Brussels Sprouts. I especially like the latter,
because they have completely removed the bitterness,
making them slightly sweet. Hope this helps! :-)

You forgot to use the registered trademark symbol ®. Hopefully the New
Potato® Consortium doesn't monitor this newsgroup very closely. They
are a powerful group that you'd rather not [censored]...

Best regards, :-)
Bob

Mmm, I'm particularly looking forward to the 'new cauliflower'- yes
it's supposed to be bigger and sweeter...and they come in different
colours...oh, and they can fly...and they're meant to be good at
imitating broccoli, especially if it's cauliflower fool's day- you had
better pick those cauli's carefully.

And what ever you do- (important!) don't put them anywhere near cheese-
they can turn pretty nasty indeed... :-)

Quoted message said:

From: "cockle_thing" [email hidden]
Date: 2/8/05 10:41 AM Central Standard Time

Quoted message said:

I went to the store to buy some potatoes to make fishcakes. What
i wanted were potatoes described as "creamy" by chefs.

While some chefs may describe a potato as creamy, they are also using lots of
cream in their mashed potatos and lots of dairy and fats to enhance that
texture. When reading/trying recipes by many chefs I find they forgetfully omit
that extra dollop of cream, pat of butter and/or extra drizzle of olive oil
which makes the dish special.

Quoted message said:

From: "cockle_thing" [email hidden]
Date: 2/8/05 10:41 AM Central Standard Time

Quoted message said:

I went to the store to buy some potatoes to make fishcakes. What
i wanted were potatoes described as "creamy" by chefs.

While some chefs may describe a potato as creamy, they are also using lots of
cream in their mashed potatos and lots of dairy and fats to enhance that
texture. When reading/trying recipes by many chefs I find they forgetfully omit
that extra dollop of cream, pat of butter and/or extra drizzle of olive oil
which makes the dish special.

Quoted message said:

From: "cockle_thing" [email hidden]
Date: 2/8/05 10:41 AM Central Standard Time

Quoted message said:

I went to the store to buy some potatoes to make fishcakes. What
i wanted were potatoes described as "creamy" by chefs.

While some chefs may describe a potato as creamy, they are also using lots of
cream in their mashed potatos and lots of dairy and fats to enhance that
texture. When reading/trying recipes by many chefs I find they forgetfully omit
that extra dollop of cream, pat of butter and/or extra drizzle of olive oil
which makes the dish special.

Quoted message said:

From: Mark Thorson [email hidden]

Quoted message said:

New Brussels Sprouts. I especially like the latter,
because they have completely removed the bitterness,
making them slightly sweet.

So they are no longer really brussel sprouts, but green vegetal matter with a
designer flavor to appeal to a larger demographic. Maybe they'll come out with
super sour in the near future.

Quoted message said:

From: Mark Thorson [email hidden]

Quoted message said:

New Brussels Sprouts. I especially like the latter,
because they have completely removed the bitterness,
making them slightly sweet.

So they are no longer really brussel sprouts, but green vegetal matter with a
designer flavor to appeal to a larger demographic. Maybe they'll come out with
super sour in the near future.

Quoted message said:

From: Mark Thorson [email hidden]

Quoted message said:

New Brussels Sprouts. I especially like the latter,
because they have completely removed the bitterness,
making them slightly sweet.

So they are no longer really brussel sprouts, but green vegetal matter with a
designer flavor to appeal to a larger demographic. Maybe they'll come out with
super sour in the near future.

Just wait till you taste the "New" pinto beans. The gas you pass is
neon . . . in Technicolor!

Lynn from Fargo

Just wait till you taste the "New" pinto beans. The gas you pass is
neon . . . in Technicolor!

Lynn from Fargo

Just wait till you taste the "New" pinto beans. The gas you pass is
neon . . . in Technicolor!

Lynn from Fargo

"Brent97G" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

From: "cockle_thing" [email hidden]
Date: 2/8/05 10:41 AM Central Standard Time

Quoted message said:

I went to the store to buy some potatoes to make fishcakes.
What
i wanted were potatoes described as "creamy" by chefs.

While some chefs may describe a potato as creamy, they are also
using lots of
cream in their mashed potatos and lots of dairy and fats to
enhance that
texture. When reading/trying recipes by many chefs I find they
forgetfully omit
that extra dollop of cream, pat of butter and/or extra drizzle
of olive oil
which makes the dish special.

When I was cooking in a restaurant in Pennsylvania, we used
small, round, thin-skinned red potatoes which we cooked in a
convection steamer. They turned out to be very "creamy." The bags
were labeled "red creamers", and I have never been able to find
anything like them in supermarkets. They were delicious, with
just a little salt and clarified butter added.

--
barry in indy