What can i say about Mash potatoes for my food description speech?
The first secret is, of course, the potatoes themselves. There are hundreds of different kinds of the New World tuber, ranging from the size of a marble to the size of your forearm. There are two broad categories of potato: early or new potatoes, and main crop potatoes. They vary widely in appearance, but the more important aspect of the potato for the sake of mashing is the starch content. What you are looking for is high starch content and low moisture, so the best potatoes to use for mashing are the russet and the Yukon gold. The harder-to-find caribe is also excellent, and those Peruvian purple ones are actually quite good as well, provided your guests can stomach the resulting violet-gray color. What you might not want are the waxier ones, such as the early potatoes or the newly ubiquitous fingerlings, which are better for roasting or for salads. The potatoes can be peeled or unpeeled, according to your preference, but have higher nutritional value with their well-washed skins int
