Flavour: Use pan drippings, bacon drippings, or lard for extra flavour.
Crispy: Toss regularly during the cooking process to ensure that the potatoes cook evenly and get nice and crispy.
Lemon: Freshly squeezed lemon on roasted potatoes adds tangy flavour and won’t add any additional fat.
Crowding the pan: Leaving space between the potatoes helps them cook evenly, so it’s best to keep them in a single layer.
Try using a potato ricer rather than a masher or mixer.
Add a pinch of nutmeg to your mashed potatoes for enhanced flavor.
Use leftover mashed potatoes to thicken soups and sauces, or dip in beaten egg and bread crumbs, refrigerate for an hour, and fry until crispy.
Try adding a dollop of mayonnaise to your mashed potatoes for a different creamy taste.
If you have overcooked your potatoes, instead of adding milk, add powdered milk. It will give you a fluffy texture rather than a mushy, soggy mashed potato.
When draining your potatoes after boiling, do not rinse them in cold water. Rinse in hot water, and then mash. Rinsing in cold water will cause potatoes to lump while mashing.
Opening a Baked Potato: Try piercing the potato with a fork, once lengthwise and crosswise. Press the potato at both ends and it will “blossom”.
Foil: Wrapping your potatoes in foil before baking them actually steams them versus baking them. For a better result, rub the potatoes lightly with extra virgin olive oil and sprinkle them with sea salt. Be careful when opening the foil, as the steam is going to be hot.
Seasoned: To give your baked potato an extra kick of flavour, rub oil, Crisco, or bacon drippings on the potato, and then cover with your favourite seasoned salt. Bake as usual.
Twice Baked: A fun 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.
Crockpot: You can use your crockpot to bake your potatoes. Wash potatoes, place them in the slow cooker, and bake for 5-6 hours on low. Great for a busy day!
Potatoes should be cut into uniform slices or cubes so that all cook evenly.
Potatoes should be scrubbed before boiling, rather than soaked. Soaking potatoes in water can take away nutrients and flavour.
To enrich the flavour of potatoes boil them in a favourite stock, or for a mild, sweet taste, boil in milk. Potatoes boiled in milk should be peeled thinly when cooled.
To prevent potatoes from discoloration after cooking, add a touch of lemon juice to the water.
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.
Seasonings of various kinds can be added to the water while steaming potatoes to give them a unique flavor.